Authentic Russian Olivier Potato Salad | Classic Creamy Russian Potato Salad Recipe Step-by-Step

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based option, while canned tuna is often more affordable.

pickles

🥗Healthier: cucumber

💰Cheaper: sliced radishes

Cucumbers provide a fresh crunch, while radishes are inexpensive and add a peppery bite.

hard-boiled eggs

🥗Healthier: avocado

💰Cheaper: tofu

Avocado offers creaminess and healthy fats, while tofu is a budget-friendly protein.

Boil potatoes and eggs together for about 10 minutes.

Remove the eggs and continue boiling the potatoes for another 10 minutes or until tender.

Place the boiled eggs in cold water for about 5 minutes, then dry on a kitchen towel.

Check if the potatoes are ready by poking them with a knife; they should be soft but not falling apart.

Place the boiled potatoes in cold water for 5 minutes, then dry on a towel to make peeling easier.

Dice the fresh cucumbers and pickled cucumbers into small pieces.

Drain the green peas and combine them with the diced cucumbers and pickles in a large bowl.

Dice the boiled potatoes and eggs, ensuring egg and potato pieces are about twice the size of the cucumber pieces.

Add about 2/3 cup of mayonnaise to the mixture; optionally replace 1/3 of the mayo with sour cream for a lighter option.

Add freshly ground black pepper to taste and mix everything well.

Taste and add salt if needed, considering the saltiness of the pickles.

Garnish with fresh dill or parsley and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens