russian salad recipe
The Best russian salad recipe
The best part? It’s versatile enough to be a go-to for everyday meals or special occasions. I’ll often make it for potlucks because it’s elegant but not fussing, and my family loves how it holds up for leftovers. Plus, it’s packed with nutrients—vitamins from the vegetables, fiber from the greens, and a healthy dose of protein if you add those extras. It’s the kind of dish that feels like a treat but isn’t one, making it perfect for when you want something fresh and satisfying without the extra effort.
Classic Russian Salad (Olivye)
A refreshing, tangy salad with hard-boiled eggs, pickles, and a creamy dressing. Perfect for picnics or a light lunch.
🥘Ingredients
- 1 lb (450g) diced ham or smoked turkey
- 1 large onion, finely diced
- 1 cup diced pickles (such as bread-and-butter or dill)
- 1 cup diced celery
- 1 cup diced cucumbers
- 4 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp sugar
- Salt and black pepper to taste
👨🍳Directions
-
1
Hard-boil the eggs by placing them in a pot of salted boiling water for 9 minutes. Cool in ice water, peel, and chop. -
2
In a large bowl, combine the diced ham, onion, pickles, celery, cucumbers, and chopped eggs. -
3
In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, sugar, salt, and pepper. -
4
Pour the dressing over the salad and gently mix until evenly coated. Cover and refrigerate for at least 1 hour before serving.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Food processor (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Russian Salad (Olivye) Works
❓ Frequently Asked Questions About Russian Salad (Olivye)
What is the best way to prepare the potatoes for this salad?
Peeling the potatoes isn’t strictly necessary, but scrubbing them thoroughly under cold water helps remove any dirt. For a smoother texture, you can boil them until tender (about 15–20 minutes) and then peel them before dicing. Alternatively, you can roast them at 400°F (200°C) for 25–30 minutes until crispy and slightly caramelized for added flavor.
Can I substitute mayonnaise with another dressing?
Yes, you can replace the mayonnaise with a mix of Greek yogurt and a little Dijon mustard for a lighter option. For a tangier twist, try a vinaigrette made with apple cider vinegar, olive oil, and a touch of honey. Just adjust the seasoning to taste.
How do I prevent the salad from getting soggy?
To keep the salad crisp, chill the dressing separately and pour it over the potatoes and cold meats just before serving. Avoid mixing the dressing with the potatoes until the last minute. If using cucumbers or lettuce, gently pat them dry with a paper towel before adding them to the bowl.
What types of meat work best in this Russian salad?
Classic choices include diced cooked chicken breast or ham, but you can also use roasted pork tenderloin, sliced turkey breast, or even smoked salmon for a different flavor profile. Make sure the meat is fully cooked and cut into small, even pieces.
Can I make this salad ahead of time?
Absolutely! Assemble the salad (without the dressing) and refrigerate for up to 24 hours. Reheat the potatoes gently in the oven at 350°F (175°C) for 10–15 minutes to restore their crispness. Refrigerate the dressing separately and add it just before serving to keep the flavors fresh.
