Russian Salad (Olivier)
A classic holiday salad with boiled beef, potatoes, carrots, hard-boiled eggs, pickles, and green peas in a creamy mayonnaise dressing.
- Time
- 45 min
- Serving
- 618 kcal
- Ingredients
- ≈ $1.78
- Protein
- 22 g
Ingredients
- 1 Bologna sausagepack 400 g ≈ $4.00 80 g
- 2 Potatoes≈ $2.19 per kg 120 g
- 3 Carrots≈ $1.50 per kg 60 g
- 4 Eggspack 10 pcs ≈ $1.93 1 pcs
- 5 Pickled cucumberspack 680 g ≈ $3.20 60 g
- 6 Canned green peaspack 400 g ≈ $1.00 60 g
- 7 Mayonnaise 30 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the potatoes2 and carrots3, leave them whole in their skins, and place in a pot with cold salted water. Bring to a boil and simmer for 20–25 minutes until tender (a knife should slide in easily).
Lower the egg into boiling water and cook for 9–10 minutes for a firm yolk.
Cool the vegetables and egg under cold running water for 10 minutes, then peel and remove shells.
Cube the potatoes2, carrots3, egg, boiled beef, and pickles5 into 1 cm pieces. Drain the peas.
Combine everything in a large bowl, add the peas, season lightly with salt, and toss with mayonnaise until evenly coated.
Chill the salad in the fridge for 20–30 minutes before serving.
Tips
- Why it works
- Boil eggs for 9–10 minutes to set yolks fully without turning them greenish-gray. Overcooking makes them rubbery.
- Substitutions
- Use canned tuna (80g) instead of sausage for a lighter option; swap pickled cucumbers for fresh dill (1 tbsp) if unavailable.
- Common mistakes
- Salad tastes bland if you skip salting before adding mayo. Taste before mixing. Overmixing turns mayo runny.
- Storing and reheating
- Keeps 2 days in the fridge; reheat by microwaving 1 minute covered. Eat fresh for best texture.
- Serve with
- Pair with rye bread and a slice of black bread for a hearty Soviet-style dinner.
In short
- In the planner this dish is cooked for two days: reheat on day two.
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