Olivie Russian Potato Salad Recipes

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RUSSIAN POTATO SALAD (Салат Оливье)



Russian Potato Salad (Салат Оливье) image

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

4 medium potatoes (about 2lbs/900gr, washed and peeled, if desired)
3 medium carrots (about 10oz/300gr, washed and peeled)
1 tablespoon salt
½ tablespoon white vinegar (Note 1)
4 hard-boiled eggs (Note 2)
7 oz 200gr summer sausage (Note 3)
4 oz 100gr dill pickles
1 can (15oz sweet peas, drained)
1 teaspoon dill paste (or fresh dill)
4-5 green onions (Note 4)
1 cup mayo
Salt and pepper to taste

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)



Olivier Salad Recipe (Russian Potato Salad) image

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

3/4 lb meat, cubed
3 potatoes, cooked and cubed
3 carrots, cooked and cubed
6 eggs, cooked and cubed
3 dill pickles, cubed
1 sweet onion, cubed
1 cup frozen fresh peas
1/2 english cucumber (2 small cuces), cubed
1 cup mayo
dill to taste
salt and pepper, to taste
1/2 tsp sugar, optional

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

AUTHENTIC RUSSIAN SALAD 'OLIVYE'



Authentic Russian Salad 'Olivye' image

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

6 potatoes, peeled
1 carrot, or more to taste
4 eggs
6 large pickles, cut into cubes
1 (15 ounce) can peas, drained
½ cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh parsley, or to taste
½ cup mayonnaise, or to taste

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

KOSHER RUSSIAN POTATO SALAD (PARVE) RECIPE



Kosher Russian Potato Salad (Parve) Recipe image

This kosher vegetarian recipe for olivye, or Russian potato salad, is made with potatoes, hard-boiled eggs, peas, carrots, dill pickles, and mayo.

Provided by Giora Shimoni

Categories     Dinner     Lunch     Side Dish

Time 1h

Yield 8

Number Of Ingredients 9

6 to 8 medium potatoes (washed, skins on)
2 to 3 large eggs
1 cup green peas (fresh or frozen)
2 to 3 medium carrots (peeled, trimmed, and diced into 1/4-inch pieces)
4 dill pickles, finely chopped
5 tablespoons mayonnaise (or more according to taste)
Kosher or sea salt to taste
Freshly ground black pepper to taste
Pinch sugar

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

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 (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

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

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