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Glass bowl full of Russian salad on black background.

Russian Salad or Salad Olivier

Aida
Flavorsome Russian salad or Salad Olivier (ruska salata) will become your favorite holiday staple. This shapeshifter easily transforms from a fancy side to the main course.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 20 minutes
Resting time (in fridge) 2 hours
Total Time 3 hours
Course Salad
Cuisine Bosnian, Croatian, Kosovan, Macedonian, Montenegrin, Serbian, Slovenian
Servings 8
Calories 291 kcal

Ingredients
 
 

  • 10 ounces carrots medium, peeled, diced, cooked until fork tender
  • 10 ounces potatoes peeled, diced small, cooked until fork tender
  • 10 ounces sweet peas cooked until fork tender*
  • 5-6 eggs hard boiled, peeled, diced
  • 7 ounces ham or dried/smoked beef, cooked skinless chicken or fish, diced
  • 3 ounces pickles about 5-7 medium, diced small
  • 10-12 tablespoons mayonnaise plain, milder brand, use 10 tablespoon first and 2 more before serving after fridge
  • Salt and pepper to taste
  • 2-3 tablespoons fresh parsley minced

Instructions
 

  • In a large bowl start layering ingredients. Start with cooked vegetables, add eggs, pickles, and meat. As you're adding them mix them until they're thoroughly integrated.
  • Add mayo in batches (about 10 tablespoons), and continue stirring until integrated. Cover bowl with saran wrap and leave in the fridge for at least 3-4 hours, preferably overnight. If necessary, mix in two more tablespoons of mayo before serving.

Video

Notes

Try to dice ingredients the same size! You can cook eggs and veggies in the same pot, or not, up to you. 
Vegetables:  To make it easier on yourself, get the same type of veggies (either frozen, fresh, or canned). Try to skip canned if you can (too mushy). Before cooking dice carrots and potatoes the size of half a sugar cube. Place in boiling water and cook 10-12 minutes or until fork tender. Fresh veggies take a little longer. 
Eggs:  4-5 minimum. For hard boil place in boiling water and cook for 12 minutes. Sub with duck, goose, or quail eggs, but be aware that each has a different taste.
Meat: Smoked beef or cured smoked or baked ham are the best choices. Sub with chicken or turkey breast, prosciutto, canned, fried, or baked fish, and bologna or salami. (Bologna or salami should be your last option!)
Dish variations: French Salad: Vegetarian version of Olivier salad (no meat or fish). Muslim and Jewish friendly: No pork. Orthodox fast-friendly: Remove eggs and meat (fish is ok) and make sure dressing (mayo) is homemade and fast approved.
Make ahead: Olivier salad tastes best on day 2 after the flavors have settled together in the fridge. If out of time, leave for at least 2 hours.
Storing/ Freezing:  Keep covered in the fridge for up to 5-7 days. Preferably closer to 4. Do not freeze!

Nutrition

Serving: 1bowlSodium: 567mgCalcium: 49mgVitamin C: 25mgVitamin A: 6455IUSugar: 5gFiber: 4gPotassium: 477mgCholesterol: 125mgCalories: 291kcalTrans Fat: 1gMonounsaturated Fat: 6gPolyunsaturated Fat: 9gSaturated Fat: 4gFat: 20gProtein: 12gCarbohydrates: 15gIron: 2mg
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