Russian Olivier Salad — the classic festive salad with potatoes, peas, eggs and mayonnaise

Olivier salad, known as “Russian salad,” is one of the most beloved festive salads across Eastern Europe. Boiled potatoes and carrots, eggs, pickles and peas come together with creamy mayonnaise in a flavor that never goes out of style. It is made with simple ingredients and is always served cold.

Ingredients (serves 6)

• 4 medium potatoes
• 2 carrots
• 4 eggs
• 200 g drained peas (canned)
• 2–3 pickles
• 200 g boiled sausage (or boiled chicken breast, if preferred)
• 150–200 g mayonnaise
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Preparation steps

1. Wash the potatoes and carrots and boil them unpeeled in salted water for about 25–30 minutes, until tender. Drain, let cool completely and peel.
2. Boil the eggs in boiling water for 9–10 minutes, cool in cold water and peel.
3. Dice the potatoes, carrots, eggs, pickles and sausage into small, even cubes.
4. Place all the diced ingredients in a large bowl and add the well-drained peas.
5. Add the mayonnaise, salt and black pepper, and mix gently with a wooden spoon so the cubes don’t get crushed.
6. Cover the bowl and refrigerate the salad for at least 1–2 hours so the flavors meld. Serve cold, garnished with fresh parsley and rings of boiled egg.

PREP TIME: about 30 minutes prep + 30 minutes boiling; 1–2 hours chilling in the refrigerator.

SERVINGS: 6 people.