Russian Potato Salad Also known as Olivier Salade

This is my favorite time of year to make Olivier salad. Olivier salad, is also known as salade russe, or in my house, it is Russian potato salad. Many of you may have never heard of this type of potato salad. Olivier, is Russian potato salad. Russian style potato salad differs from most types of American potato salad. The largest differences are meat, and green peas, before you wrinkle up your nose, and think that it is odd. I will ask you give it a try. This has become my potato salad now days.

Salat Olivier also known as Salade russe, wasn’t made by a Russian at all, the recipe was invented by French Chef M. Olivier. This recipe was served to the Russian nobility around 1860. Everyone wanted his recipe, but he wouldn’t share it. The recipe has evolved over the years to be potatoes, eggs, meat of one variety or another, onions, peas, carrots, and some sour pickles. I had this so many times at Michael’s house, and at many Russian style dinners. If it wouldn’t have been for my fiancée I would have never heard of it either. He was born in Russia and came over to the United States when he was around 10 years old. He taught me a great deal about Russian food. This type of potato salad has become my favorite, and I hope you enjoy Salade Olivier Masterov style.

Other sites about Salade Olivier
Salad Olivier
Russian Salad Olivier

Salade Olivier

Author: CopyKat Recipes
Recipe Type: Salad Recipes
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 8

Enjoy this Russian style potato salad complete with meat.

Ingredients

1 1/2 pounds boiled potatoes
1/2 cup white onion, chopped fine
2 boiled eggs, diced
1 large dill or sour pickle
1 cup green peas (frozen or canned)
1 cup meat (can be ham, turkey, corned beef, any type of left over beef, corned beef is my favorite)
2 carrots (optional)
3/4 cup mayonnaise

Instructions

Peel and boil potatoes cooking until tender. If you desire to have carrot in your salad add a couple of peeled carrots halfway through the potato cooking process. In a separate pot, boil eggs until they are cooked through. Allow the potatoes, eggs, and carrots, if used to cool before dicing into bite sized pieces and placing in a bowl. Add finely chopped onions, and a chopped dill pickle. Add green peas and mayonnaise. Stir all together until well blended. You may wish to season with salt and pepper before serving.

This is a very flexible recipe, this is how I enjoy it the best. Some people may find this type of potato salad a little bland, here the sour pickles, and the meat really add the flavor impact. Keep in mind that during the Soviet era, salads like this were made with what was on hand and available. Feeling adventurous, other pickled vegetables would go well in here. Don’t forget to garnish with a little dill weed.

Print Recipe

http://hemppprotein101.com James

I made this delicious olivier salad for my wife last night, and we loved it. We didn’t have any white onions, so we used red onions instead.

This site is a great resource for delicious receipes, and definetely a site I’ll be checking out, when I have no clue what to make. Added this to my favourites. Thank you
Pantea

You will be surprised to hear that Olivier Salad is one of the best known and most popular salads in Iran. Try it “Iranian style” and boil a chicken with onion, red paprika powder, garlic powder, black pepper and salt, debone it when well cooked and add the tattered chicken meet and some of the chicken bouillon to the salad with potatoes, green peas, pickled cucumbers, eggs, lemon juice and mayonnaise. Very tasty
- http://www.copykat.com Stephanie
  
  Actually that one I did know I have a Persian friend that told me that when she saw me post the recipe. We both declared that we liked this style of potato salad more than we liked very day American style potato salad. I think the additional protien in there makes it very good. I want to try adding the paprika and garlic powder though, I bet it would be very tasty with those two additions.
Jewel

I have never seen an Olivier salad that called for beef, only chicken or pheasant. My kids are adopted from Russia and I keep trying different recipes to try to find one that tastes “right’ to them. I’ll give this a shot! (And yes, chop everything very tiny!)
My fiancee and his family was from Russia, they made theirs with ham, or beef, or whatever was handy. They emphasized you made this salad with what you had available. My favorite version of this salad was made from the corned beef. Anyway you slice it, this is delicious potato salad.
http://Website(optional) Marsha

I love this salad with chicken. My Russian friend turned me on to it several years ago. We have it at Christmas and for any dinner to give us an excuse to make it! Really, you have to just try it! And you have to chop everything very tiny or my friend will fuss at me!
http://chefyourself.wordpress.com/ Anamaris

Do share any beets recipes. I love them, but have only had them with vinaigrette (sorta pickled), in the potato salad and there’s an awesome limeade my mom used to make.
- Sabina
  
  You can make a beets salad, just boil some beets it takes a while so be patient make sure to peel them first, you will also need to boil two potatoes depending on how big or small portions you are making when they are done boiling slice them into tiny cubes add baby pees slice some onions also in cubes and boil some carrots also slice those up in cubes after done boiling mix everything together with olive oil salt and black pepper.
  - stephaniemanley
    
    Oh that sounds very good. I have had the beet salad that is grated beats in sour cream, that is quite good too.
http://www.copykat.com Stephanie

So, I never had that salad with beets. I wouldn’t put it past anyone from doing it. From what I learned about soviet era cooking, is that you learned to be very flexible. My fiancee’s parents used their balcony to pickle just about anything that could be pickled so they would have variety. They were fortunate Russians, as they were both well placed in their respective jobs, so they were luckier than most Russians. Still, food variety, was not broad. I have had beets prepared many different ways though!
http://chefyourself.wordpress.com Anamaris

Well, this is interesting. I must’ve heard you wrong at the restaurant, I thought you said the Russian salad had beets, I guess you said beef. In Panama, we serve a Ensalada Rusa (Russian salad) which is a potato salad with the addition of beets. Of course, I had to do a google search, and have only found 1 other recipe with beets!!! Krezy!

PS: I really enjoyed meeting you. Thanks for putting the group together.
Deborah

Ever since I went to a Russian restaurant on vacation, I’ve been looking for this recipe. Thanks so much for sharing!
Diana B.

I grew up in Argentina and we often had “Ensalada Rusa” (Russian Salad). Ours had peas, carrots, tuna fish or chicken, potatoes and home made mayonnaise. It was a great family favorite that I still make for my kids today.
http://www.draganabakes.blogspot.com Dragana

This is very similar to my mother’s Ruska Salata. It’s always on the menu on our Serbian Orthodox Christmas on January 7. Good recipe!
Richard Stevens

I love potato salad and this one looks delicious! Although I have never had meat in a potato salad, I imagine the corned beef and sour pickles really add a nice salty sour zing. Must give this one a try! With a Vodka Martini of course!
http://none Tommie

Do you use English peas as the type of frozen green peas?
- http://www.copykat.com Stephanie
  
  Yes, please use green english peas for this recipe.
http://frantasticfood.com Fran

This looks good to me. Potatoes go with so many things that it’s easy to see it here and corned beef has the right flavors to pump up the taste.
Beth

This sounds wonderful!! I will have to try this as soon as possible.