Best 6 Olivie Russian Potato Salad Recipes
Olivie salad, also known as Russian potato salad, is a classic dish that has been enjoyed for centuries. It is a versatile and flavorful salad that can be served as an appetizer, side dish, or main course. This beloved salad is made with boiled potatoes, diced vegetables, and a creamy mayonnaise dressing. The combination of flavors and textures makes it a favorite among people of all ages.
There are many variations of Olivie salad, but the most common ingredients include potatoes, carrots, celery, pickles, and hard-boiled eggs. Some recipes also include peas, ham, or apples. The dressing is typically made with mayonnaise, sour cream, and mustard.
Olivie salad is a great dish to make ahead of time, as it keeps well in the refrigerator for several days. It is also a popular dish to serve at potlucks and picnics because it is easy to transport and serve.
In this article, you will find three delicious recipes for Olivie salad. The first recipe is for a classic Olivie salad, made with all of the traditional ingredients. The second recipe is for a vegetarian Olivie salad, which omits the ham and includes additional vegetables. The third recipe is for a low-carb Olivie salad, which uses cauliflower instead of potatoes.
No matter which recipe you choose, you are sure to enjoy this delicious and versatile salad.
RUSSIAN POTATO SALAD (Салат Оливье)
This classic Russian potato salad is a meal on its own. Loaded with colorful, flavorful vegetables, sausage and eggs and finished with creamy mayo, this salad is satisfying and filling!
Provided by Shinee
Categories Salad
Time 45m
Number Of Ingredients 12
Steps:
- Cut the potatoes and carrots into small uniform cubes.
- Place them in a large pot and fill with water.
- Add salt and vinegar. Bring it to a boil over medium high heat, and then reduce the heat to medium and continue to cook until the potatoes are cooked through, about 15 minutes. Drain the potatoes and let it cool to room temperature.
- Meanwhile, cut the sausage and pickles into small cubes, and chop the green onions.
- Cut the hard-boiled eggs into small cubes as well.
- If using fresh dill, chop them as well.
- In a large bowl, combine potatoes, carrots, sausage, pickles, peas and green onions.
- Add mayo and dill and mix until well combined.
- Salt and pepper to taste. Cover with a plastic wrap and refrigerate for at least 1 hour before serving.
Nutrition Facts : ServingSize 1 serving, Calories 401 kcal, Sugar 3 g, Sodium 1386 mg, Fat 30 g, SaturatedFat 6 g, Carbohydrate 22 g, Fiber 3 g, Protein 10 g, Cholesterol 123 mg, TransFat 1 g, UnsaturatedFat 23 g
OLIVIER SALAD RECIPE (RUSSIAN POTATO SALAD)
This Olivier Salad (Russian Potato Salad) recipe is a traditional dish in the Russian cuisine and served in most restaurants and parties. This salad is commonly known as the Russian salad and Olivye in the Ukrainian community.
Provided by Valentina's Corner
Categories Salad
Time 1h
Number Of Ingredients 12
Steps:
- In a large pot, add potatoes and carrots. Cover completely with water. Bring to a boil and cook about 20-25 minutes or until a knife pierces through easily. (Don't overcook. Remove carrots and potatoes from water, set aside to cool).
- In a small pot, add eggs, cover eggs will water and bring to a boil cook. Cook eggs 8-10 minutes.
- Cube all of the ingredients.
- Combine everything, mix. Add mayo to taste. You may need a little more than 1 cup, depending on sizes of your ingredients.
- Season with salt, pepper and sugar. Add fresh dill, mix.
Nutrition Facts : Calories 301 kcal, Carbohydrate 15 g, Protein 13 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 129 mg, Sodium 412 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
KOSHER RUSSIAN POTATO SALAD (PARVE) RECIPE
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Steps:
- Gather the ingredients.
- Place the potatoes (with their skins on) in a large pot or Dutch oven. Cover with 2 inches of cold water, and bring to a boil.
- Reduce the heat and simmer until the potatoes are easily pierced with a knife, about 20 to 40 minutes depending on the size of the potatoes.
- Drain, transfer to a bowl, and place in the refrigerator to cool.
- While the potatoes are cooling, make the hard-boiled eggs ; place the eggs in a small saucepan, cover with cold water, and bring to a boil. Allow the eggs to cook for 2 minutes, reduce the heat to low, and simmer, covered for 10 minutes more.
- Drain and place the eggs in a small bowl of ice water to cool.
- Place the chopped carrots in a small saucepan and cover with enough cold water to cover by 1 inch. Bring to a boil. Add the fresh peas (if using frozen peas, don't cook them, just add to the salad with the eggs), lower the heat, and simmer until the carrots and peas are tender, about 6 to 8 minutes.
- Drain in a colander and rinse under cold running water to stop the cooking process. Transfer the carrots and peas to a large bowl.
- Take the potatoes from the refrigerator, peel, and cut into 1/4-inch dice. Add the potatoes to the bowl with the carrots and peas.
- Add the potatoes to the bowl with the carrots and peas. Peel the hard-boiled eggs, cut into 1/4-inch dice.
- Add chopped egg to the vegetables along with chopped pickles and mix well.
- Add the mayonnaise, salt, pepper, and sugar to the bowl. Gently toss together. Taste the salad and adjust the seasonings, or add more mayonnaise if you prefer a creamier salad. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 274 kcal, Carbohydrate 42 g, Cholesterol 73 mg, Fiber 6 g, Protein 8 g, SaturatedFat 2 g, Sodium 293 mg, Sugar 4 g, Fat 9 g, ServingSize 8 cups (6 to 8 servings), UnsaturatedFat 0 g
AUTHENTIC RUSSIAN SALAD 'OLIVYE'
This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.
Provided by lovefullofpie
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
- Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 30.7 g, Cholesterol 82.4 mg, Fat 12.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 1306.5 mg, Sugar 3.9 g
RUSSIAN POTATO SALAD (SALAT OLIVIER)
This very flexible salad is great with meats, on picnics, with all sorts of things. It is fine in the fridge for a few days. Vary the ingredients and seasonings to taste (and convenience). The finer the chopping, the more "gourmet" it is to Russians. The technique here is easy; it just takes a lot of chopping, so give yourself enough time.
Provided by Sarah Chana
Categories Potato
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes and eggs.
- Chop everything and put in large container.
- Mix well, being careful not to mush it all up.
- Season with salt and pepper.
- Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit).
- Serve, or refrigerate for later use.
Nutrition Facts : Calories 192.4, Fat 3.2, SaturatedFat 1, Cholesterol 111.6, Sodium 456, Carbohydrate 32.8, Fiber 6.5, Sugar 5.3, Protein 9.1
SALAD OLIVIER - RUSSIAN POTATO SALAD
One of the most traditional Russian salads, it was originally created by the French Chef, M. Olivier, but claimed by the Russians as one of their dishes. It is certainly become a big part of the Russian life and everyone knows how delicious this salad can be. Ironically, there are many different recipes. You can choose to add meat to it or serve it meatless. This recipe uses boiled chicken but some people use bologna as well. This salad is delicious when served fresh but even better when it has been refrigerated for a few hours or even overnight.
Provided by JackieOhNo
Categories Potato
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut up the chicken and set aside.
- Boil potatoes and carrots until they are soft in the middle and let cool to room temperature. Dice potatoes and carrots and combine in bowl. Add diced eggs, pickles, green onions, dill and sweet peas. Add the chicken. Mix all ingredients well while adding salt and pepper.
- Add Mayonnaise and mix all ingredients well again. Sprinkle with some dill and refrigerate for 2-3 hours).
Nutrition Facts : Calories 146.2, Fat 4.5, SaturatedFat 1, Cholesterol 64.1, Sodium 285.4, Carbohydrate 21.8, Fiber 4.1, Sugar 4.3, Protein 5.6
Tips:
- For the best results, use waxy potatoes. They hold their shape better than other types of potatoes and won't get too mushy in the salad.
- Make sure to cook the potatoes until they are tender but not falling apart. You should be able to easily pierce them with a fork, but they should not be so soft that they break apart.
- Let the potatoes cool completely before adding them to the salad. This will help to prevent the salad from becoming watery.
- Use a variety of vegetables in your salad. This will add flavor and texture. Some good options include carrots, celery, green onions, and peas.
- Be generous with the mayonnaise. It is what holds the salad together and gives it its creamy texture.
- Season the salad to taste with salt, pepper, and dill. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.
Conclusion:
Olivie salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It is also a great way to use up leftover vegetables. With its creamy texture and tangy flavor, Olivie salad is sure to be a hit with everyone at your table.
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