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Russian Potato Salad

Russian Potato Salad - recipe card
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This classic Russian Potato Salad, also known as Olivier Salad, features tender potatoes, creamy hard-boiled eggs, and savory vegetables all bound together in a luscious mayonnaise dressing. Each bite offers a cool, creamy texture with pops of sweetness from peas and a tangy freshness from pickles.

Ingredients

Scale
  • 1 lb Yukon Gold potatoes, scrubbed and quartered
  • 2 large eggs
  • 1/2 cup frozen peas
  • 1/2 cup carrot, peeled and diced into 1/4-inch cubes
  • 1/2 cup dill pickles, diced into 1/4-inch cubes
  • 1/2 cup full-fat sour cream
  • 1/4 cup mayonnaise, preferably Hellmann’s or Duke’s
  • 1 tbsp fresh lemon juice
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp fresh dill, finely chopped, plus more for garnish

Instructions

  1. Place the quartered potatoes in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes until a paring knife inserts with no resistance. Drain and let cool completely, about 20 minutes, then cut into 1/2-inch cubes.
  2. While potatoes cook, place eggs in a small saucepan and cover with cold water. Bring to a rolling boil over high heat, then cover, remove from heat, and let stand for exactly 12 minutes. Transfer eggs to an ice bath and cool for 5 minutes, then peel and dice into 1/4-inch pieces.
  3. In a separate small saucepan, bring 1 cup water to a boil. Add the frozen peas and diced carrot, cook for 2-3 minutes until peas are bright green and carrot is tender-crisp. Drain immediately and rinse under cold water to stop cooking. Set aside to cool completely.
  4. In a large mixing bowl, combine the cooled potato cubes, diced eggs, cooked peas and carrots, and diced dill pickles. Toss gently with a rubber spatula to distribute evenly without breaking the potatoes.
  5. In a small bowl, whisk together the sour cream, mayonnaise, lemon juice, salt, and pepper until smooth and creamy. The dressing should be thick but pourable; if too thick, thin with 1 teaspoon of water.
  6. Pour the dressing over the potato mixture and fold gently with the spatula until every piece is lightly coated. Be careful not to overmix, which could turn the salad mushy. Taste and adjust salt or lemon juice as needed.
  7. Fold in the chopped fresh dill. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow flavors to meld. The salad is best served cold.
  8. Before serving, stir the salad gently to redistribute dressing. Transfer to a serving dish and garnish with extra fresh dill. Serve chilled as a side dish or light main course.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the mayonnaise and sour cream will separate upon thawing. To reheat, this salad is traditionally served cold; if desired, bring to room temperature for no more than 30 minutes before serving. For best texture, do not leave at room temperature longer than 2 hours.

Nutrition

Keywords: Russian potato salad, Olivier salad, classic potato salad, creamy potato salad, hard-boiled egg salad, dill pickle salad, summer picnic salad, cold salad recipe, party side dish, comfort food

Find it online: https://copycatkitchenco.com/russian-potato-salad/