Olivier Salad / Ensalada Rusa
Side Dish • Eggs, Ham, Potatoes, Vegetable
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Ingredients
- 3–4 potatoes, boiled and diced
- 2–3 carrots, boiled and diced
- 4–6 hard‑boiled eggs, chopped
- 1 cup peas frozen cooked or canned/drained
- Dill pickles, finely chopped 3–6 depending on size
- Ham, bologna, or cooked chicken, diced ½–1 cup
- Bologna or ham are most traditional; chicken is a common variation.
- ½–1 cup mayonnaise, to taste some recipes add a little sour cream or mustard
- Salt & pepper, to taste
- Fresh dill or parsley optional garnish
Directions
- Boil potatoes and carrots until tender but not falling apart.
- Hard‑boil the eggs separately. Cool everything before peeling/dicing.
- Dice potatoes, carrots, eggs, pickles, and your chosen meat into small cubes—uniform pieces are a key feature emphasized across multiple recipes.
- Add cooled peas canned or pre-cooked frozen peas.
- Stir mayonnaise and optional mustard or sour cream into the mixture until well coated.
- Season with salt, pepper, and fresh dill if desired.
- Refrigerate for at least 1 hour or overnight to let flavors meld—a step recommended in multiple recipes.
Notes
- Traditional protein: bologna or ham is most common.
- Popular variations: chicken, cucumber, sweet onion, or fresh herbs.
- Uniform dicing is repeatedly highlighted as essential for balance.
