Russian potato salad is a hearty salad and truly could be a meal by itself. This type of salad is popular in many places of the world and especially in the Eastern European countries that used to be part of the USSR. It takes some time to prepare and the pieces should be cut uniform for a pretty presentation. We loved it!
This Russian potato salad would be perfect as a side dish or a dish for any picnic or potluck. It makes a large amount and I think the leftovers taste even better. I made it without the ham as I was serving vegetarian guests so feel free to add or delete ingredients, it is that kind of salad. I loved the cucumber in the salad but you could easily add in celery as well, you get the idea.
This salad is also known as Olivier salad because the original recipe came from a Belgian chef that worked in a high end restaurant in Moscow in the late 1860’s. His name was Lucien Olivier. The recipe has definitely changed since that time with ingredients that are easier to come by. This salad is often served in Russia on New Years. Whether you call it Russian Potato Salad or Olivier Salad, you are sure to enjoy it.
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Russian Potato Salad
- 3/4 lb. ham, cooked cubed
- 6 eggs, hard-boiled cubed
- 3 potatoes, russet cubed
- 3 carrots cubed
- 3 sweet pickles cubed
- 1 onion, sweet cubed
- 1 english cucumber, peeled and seeded cubed
- 1 cup frozen peas
- 1 cup mayonnaise
- dill, fresh to taste
- salt and pepper to taste
- 1/2 teaspoon sugar
- In a large pot add the peeled potatoes and carrots whole, Cover with water and bring to boil, cook until fork tender, taking care not to overcook.
- Cube all the ingredients in like sizes for a delightful presentation.
- Combine all the ingredients in a big bowl and add in the mayonnaise. Feel free to add in more mayonnaise if desired.
- Season with salt and pepper to taste, add in the sugar and dill.
- Mix thoroughly and refrigerate until ready to eat.