Best 11 Russian Potato Salad Recipes

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Russian potato salad, known as Olivye (Оливье), is a classic dish that has been a staple of Russian cuisine for over a century. This vibrant and flavorful salad is typically served during special occasions and holidays, but its popularity has extended beyond Russia, making it a beloved dish worldwide. With its versatile ingredients and distinct flavors, Russian potato salad offers a unique culinary experience that caters to various tastes. Its rich history, diverse variations, and captivating presentation make it an intriguing dish to explore.

Let's cook with our recipes!

RUSSIAN BEET AND POTATO SALAD



Russian Beet and Potato Salad image

A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

2 beets
4 small potatoes
2 small carrots
3 small dill pickles, diced
¼ cup vegetable oil
2 tablespoons champagne vinegar
salt to taste
3 green onions, chopped

Steps:

  • Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
  • Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Fat 7 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 384 mg, Sugar 2.9 g

OLIVIE (RUSSIAN POTATO SALAD)



Olivie (Russian Potato Salad) image

A Russian and Eastern European potato salad; one version of it at least! Best served cold with some good bread!

Provided by petitchameau

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

2 large potatoes, peeled and sliced lengthwise
3 carrots, peeled and sliced lengthwise
1 (15 ounce) can sweet peas, drained
3 dill pickles, chopped, or more to taste
1 onion, finely chopped
3 bologna slices, chopped
2 hard-boiled eggs, chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
½ teaspoon salt
ground black pepper to taste

Steps:

  • Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and rinse with cold water until cold. Dice potatoes and carrots.
  • Combine potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs together in a large bowl. Stir mayonnaise, sour cream, salt, and black pepper gently into potato mixture until well combined. Cover bowl with plastic wrap and refrigerate until cold, at least 30 minutes.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 26.1 g, Cholesterol 61 mg, Fat 6.9 g, Fiber 4.8 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 717.5 mg, Sugar 4.5 g

RUSSIAN POTATO SALAD



Russian Potato Salad image

This Russian potato salad recipe comes from my grandmother, who had written it down in Russian before she translated it for me when I was a teen. We made this every Easter, or for any event where family and friends gathered together. -Gala McGaughey, Berryville, Virginia

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 16 servings.

Number Of Ingredients 13

5 pounds potatoes, peeled and cubed (about 8 cups)
1/3 cup sugar
1/3 cup cider vinegar
1/4 cup canola oil
1 can (14-1/2 ounces) sliced carrots, drained
1 medium onion, chopped
2 jars (16 ounces each) pickled whole beets, drained and chopped
1 cup chopped celery
1/2 cup chopped sweet pickles
1/2 cup chopped dill pickles
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 10-15 minutes. Drain and transfer to a large bowl., Meanwhile, combine sugar and vinegar in a small saucepan. Cook and stir over medium heat until sugar is dissolved; pour over hot potatoes. Cool to room temperature., In a large skillet, heat oil over medium-high heat. Add carrots and onion; cook and stir until crisp-tender, 6-8 minutes. Add to potatoes. Stir in beets, celery and pickles. Combine mayonnaise, salt and pepper; gently stir into potato mixture. Refrigerate, covered, until chilled.

Nutrition Facts : Calories 269 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 455mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 3g fiber), Protein 2g protein.

RUSSIAN POTATO SALAD (SALAD OLIVIER)



Russian Potato Salad (Salad Olivier) image

Make and share this Russian Potato Salad (Salad Olivier) recipe from Food.com.

Provided by blazer380

Categories     Potato

Time 2h

Yield 10-15 serving(s)

Number Of Ingredients 16

6 medium russet potatoes
5 large carrots
1 (15 ounce) can sweet peas
1 bunch green onion
3 hot dogs (also works with cooked chicken bits or bologna)
6 polish dill pickles (or regular pickles if you want less spiciness)
1 bunch fresh cilantro
5 eggs
1 bunch fresh dill
1 tablespoon dry oregano
1 tablespoon crushed black pepper
2 teaspoons crushed white pepper
8 ounces regular sour cream
5 tablespoons regular mayonnaise
1 tablespoon horseradish sauce (Boar's Head Pub Style sold at Kroger)
2 teaspoons sriracha hot chili sauce (optional)

Steps:

  • You will need a large mixing bowl.
  • The following items add to taste, the amounts listed above are approximate: hot dogs (depends how much meat you want); pickles (Depends how salty you want the salad. This is the only source of salt in the salad.); oregano; black pepper; white pepper; sour cream (add more if salad too dry); mayonnaise (add more if salad too dry); horseradish; hot sauce (depends how spicy you want).
  • Boil potatoes, carrots, hot dogs until cooked.
  • Hard boil the eggs.
  • While the above are boiling, add to bowl sweet peas.
  • Finely chop and add to bowl: cilantro, dill.
  • Cut to small pieces (to size of a pea) and add to bowl pickles.
  • Once all the boiled items are cooked: peel, chop (to size of a pea) and add them all to the bowl: potatoes, carrots, hot dogs, eggs.
  • Add the rest of the ingredients to the bowl: oregano, black pepper, white pepper, sour cream, mayonnaise, horseradish, hot sauce.
  • Mix well and serve or place in fridge for later use.

RUSSIAN SALMON AND POTATO SALAD



Russian Salmon and Potato Salad image

This salmon salad is a very popular dish served at Russian gatherings and is usually the first one to disappear. It is easy to prepare and can be served at a picnic or as an appetizer.

Provided by JMRIBKA

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Time 1h40m

Yield 6

Number Of Ingredients 7

2 eggs
3 medium baking potatoes, peeled and cubed
1 tablespoon olive oil
1 large onion, chopped
1 (16 ounce) can salmon, drained
1 cup mayonnaise, or as needed
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
  • While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside.
  • Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.
  • Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.

Nutrition Facts : Calories 522.7 calories, Carbohydrate 22.1 g, Cholesterol 108.8 mg, Fat 38.6 g, Fiber 2.8 g, Protein 22.3 g, SaturatedFat 6.4 g, Sodium 507.9 mg, Sugar 2.9 g

SALAD OLIVIER - RUSSIAN POTATO SALAD



Salad Olivier - Russian Potato Salad image

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

2 cups boiled chicken
2 -3 potatoes
2 -3 hard-boiled eggs
2 -3 dill pickles (pickled with salt not vinegar)
3 -4 tablespoons mayonnaise
1 bunch green onion
1 bunch dill, chopped
1 cup sweet peas (fresh or thawed, if frozen)
2 carrots
salt and pepper, to taste

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

RUSSIAN POTATO SALAD (SALAT OLIVIER)



Russian Potato Salad (Salat Olivier) image

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

6 potatoes, parboiled, peeled, and chopped
6 eggs, hardboiled, peeled and chopped
6 pickles, chopped
1/2-3/4 lb of cooked meat, chopped (e.g., coldcuts, leftover roast beef or chicken)
1 (14 ounce) can peas, well drained
6 -8 scallions, chopped
salt, pepper to taste
mayonnaise
3 large carrots, parboiled, peeled, and chopped
1/2-1 cup sauerkraut, drained and chopped
1 cup cooked beans, well drained

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

RUSSIAN POTATO AND BEEF SALAD 'OLIVIER'



Russian Potato and Beef Salad 'Olivier' image

A different kind of salad, but so good!

Provided by Anya

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 50m

Yield 16

Number Of Ingredients 10

1 russet potato
3 carrots
3 eggs, or more to taste
1 pound bologna, cut into pieces
1 (15 ounce) can peas, drained
3 dill pickles, diced
⅓ cup diced onion
1 teaspoon fresh dill, or to taste
salt and ground black pepper to taste
2 cups mayonnaise

Steps:

  • Place potato, carrots, and eggs in a pot and pour in enough water to cover; bring to a boil. Reduce heat and simmer for 15 minutes. Remove carrots using a slotted spoon, cool on a work surface, and dice. Continue simmering eggs and potato for 5 more minutes. Remove eggs with a slotted spoon and transfer to a bowl of ice water until cooled, about 5 minutes. Peel eggs and dice. Continue cooking potato until tender, about 5 more minutes. Drain pot, cool potato on a work surface; dice.
  • Combine potato, carrots, eggs, peas, pickles, onion, dill, salt, and pepper in a bowl. Stir mayonnaise into salad until evenly coated.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 7.6 g, Cholesterol 61.8 mg, Fat 31 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 7 g, Sodium 524.1 mg, Sugar 2.3 g

RUSSIAN SALMON AND POTATO SALAD



Russian Salmon and Potato Salad image

Make and share this Russian Salmon and Potato Salad recipe from Food.com.

Provided by seattlelove

Categories     Russian

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

2 eggs
3 medium baking potatoes, peeled and cubed
1 tablespoon olive oil
1 large onion, chopped
1 (16 ounce) can salmon, drained
1 cup mayonnaise
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
  • While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside.
  • Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.
  • Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.

Nutrition Facts : Calories 354.7, Fat 19.7, SaturatedFat 3.2, Cholesterol 120, Sodium 356.3, Carbohydrate 25.8, Fiber 1.6, Sugar 4.3, Protein 19

RUSSIAN POTATO SALAD



Russian Potato Salad image

Provided by Marian Burros

Categories     easy, salads and dressings, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 11

9 ounces tiny new potatoes
1 1/2 tablespoons low-fat mayonnaise
1 1/2 tablespoons plain nonfat yogurt
1 1/2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 1/2 tablespoons horseradish
1 sprig tarragon to yield 1 teaspoon chopped
2/3 cup drained, sliced canned beets (no-salt variety, if available)
1 small apple
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Scrub but do not peel the potatoes, and cook in enough water to cover, until they are tender, 10 to 20 minutes, depending on size.
  • Mix together the mayonnaise, yogurt, mustard, vinegar and horseradish.
  • Wash and chop the tarragon. Drain and chop the beets into small dice. Wash, trim and core but do not peel the apple, and cut into small dice. Add the tarragon, beets and apple to the dressing.
  • When potatoes are cooked, drain, cool and cut into small cubes; stir into the dressing. Season with salt and pepper.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 5 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 533 milligrams, Sugar 17 grams, TransFat 0 grams

RUSSIAN POTATO SALAD



Russian Potato Salad image

This is no ordinary potato salad. This salad consists of potatoes, turkey hot dogs, pickles, scallions, hard-boiled eggs, and sweet peas. All of the ingredients are finely chopped and dressed with mayonnaise. This salad has been in my family for four generations. Enjoy!

Provided by KATUSHKA92

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 50m

Yield 10

Number Of Ingredients 8

5 large potatoes
1 (16 ounce) package turkey hot dogs
5 eggs
5 large dill pickles, chopped
1 bunch green onions, chopped
1 (15 ounce) can baby peas, drained
salt to taste
1 cup mayonnaise

Steps:

  • Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.
  • Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.

Nutrition Facts : Calories 478.1 calories, Carbohydrate 43.2 g, Cholesterol 136.3 mg, Fat 28.3 g, Fiber 6.7 g, Protein 14.8 g, SaturatedFat 5.3 g, Sodium 1608.7 mg, Sugar 5.1 g

Tips for Making the Best Russian Potato Salad

  • Choose the right potatoes: Waxy potatoes, such as Yukon Gold, Red Bliss, or New Potatoes, hold their shape well and won't get mushy when boiled.
  • Boil the potatoes until they are tender but still firm: You should be able to easily pierce them with a fork, but they shouldn't fall apart.
  • Cool the potatoes completely before dicing them: This will help prevent them from breaking up.
  • Use a sharp knife to dice the potatoes: This will help ensure that they are evenly sized and will cook evenly.
  • Don't overcrowd the pan when frying the onions: If you do, they will steam instead of fry and won't get as crispy.
  • Use a light hand when mixing the salad: Over-mixing will break up the potatoes and make the salad mushy.
  • Season the salad to taste: You may need to add more salt, pepper, or vinegar depending on your personal preferences.
  • Serve the salad warm or cold: Russian potato salad can be served warm or cold, depending on your preference.

Conclusion

Russian potato salad is a delicious and versatile dish that can be served as a side dish or a main course. It is also a great way to use up leftover potatoes. With its simple ingredients and easy-to-follow instructions, this salad is a great option for any cook, regardless of their skill level. So next time you're looking for a tasty and satisfying dish, give Russian potato salad a try.

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