Russian Potato Salad is enjoyed at every Russian celebration dinner, especially for Christmas and New Year celebrations. Another famous Russian salad is Herring Under a Fur Coat. Maybe these salads are enjoyed on special events because it takes some time to prepare.
You’ll find versions of this Russian Potato Salad found all over the world. Popular in Eastern European countries, Poland, Spain, Greece, Turkey, Pakistan, Israel, Iran and even in Latin America!
Russian Potato Salad with Ham
Often this recipe is made using boiled chicken. I’m not a fan of boiled meat, so I’m using ham as the meat in the salad. I just bought some ham steaks as they are easy to cut. I’ve used smoked chicken breasts before as well and that has tasted great too. Feel free to add more or less of ingredients that you love.
When making this Russian Potato Salad in the summer, I love adding fresh cucumber as it gives a freshness and crunch to the salad. If you add cucumber, remember to de-seed the cucumber, otherwise it will make the salad soggy.
The hardest part of this recipe is cutting ingredients all the same size. It’s a lot of work!Here’s a tip! I recently bought an Onion Chopper which works amazing! It’s so easy to dice anything perfectly with one quick swoop. The chopper is such a time saver and gives the salad a uniform look required.
This Russian Potato Salad recipe is not just a regular potato salad, but much tastier and worth the effort of making for your next special event! Bon Appetit! Приятного аппетита!
Russian Potato Salad Recipe - Olivye Salad
Olivier Salad is a delicious Russian Potato Salad that's popular especially during the holidays. Around the world it's known as Olivier, Ensaladilla rusa, Rus salatası, ρώσικη σαλάτα, bramborový salát and more. Olivier Salad Recipe (салат Оливье)
- 1/2 kg Ham - use Ham Steaks or leftover ham
- 4 medium potatoes unpeeled
- 4 carrots unpeeled
- 1 drained can of peas
- 6 hard-boiled eggs diced
- 5 medium-sized dill pickles
- 1 cucumber deseeded (optional)
- 1/3 cup green onion
- 1 small onion finely diced
- 1 bunch fresh dill chopped
- 1 - 1 1/2 cup mayo
- salt and pepper to taste
Boil potatoes and carrots with skin on in a pot for about 30 minutes (depending on the thickness of the vegetables). Cook until soft, but be careful not to overcook them so they don't turn to mush. Cool the vegetables and carefully peel.
Hard boil the eggs. I add them into the pot of boiling vegetables in the last 8 minutes. Cool them down with cold water and peel.
Dice the potatoes, carrots, eggs, pickles, cucumbers and ham into small 1/4 inch pieces. (keep everything the same size)
Put all the eggs, ham and vegetables (except peas) into a large bowl. Add the dill and 1 cup of mayo, carefully mixing throughout. Taste. Add more mayo if needed. Salt and pepper to taste.
Carefully add the peas and gently mix without crushing them. Refrigerate and enjoy!