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Here’s an easy recipe for ensalada rusa – or, as many call it, Russian salad or Olivier salad. This creamy potato salad is full of vegetables and is so easy to make. Follow along to learn more about this popular salad and its variations all around the world.
It sure seems like there’s no end to all the variations you can find on the simple potato salad. We’ve already checked off the Turkish potato salad and an herby Mediterranean versions (both mayo-free) and today, I’m going to share with you the recipe for this Russian potato salad that you can find all around the world, from Asia to South America.
Table of Contents
All about this recipe
Growing up in Iran, my mom (and everyone else I knew) would make this potato salad with potatoes that were mashed, carrots, peas, pickles, hard boiled eggs and poached chicken called salad olivieh. At that time, I had no idea that this was actually a classic Russian dish.
Then I moved to Istanbul, Turkey and on my journey to find my favorite foods, I came across multiple occasions where a very similar potato salad, made with small, cubed potatoes instead of mashed, would be used to top sandwiches and kumpir (stuffed potatoes) or as part of a mezze spread. In Istanbul, they used to call it Amerikan salatası and I later learned that some call it Rus salatası as well.
Fast forward to a few years ago, on our trip to Spain, which involved endless tapas bar hops, we had the same potato salad, this time with tuna, known as ensalada Rusa. So it became my mission to do some research and see how the world knows about this salad, that I, as a kid, thought was an Iranian delicacy.
The origin and variations
This is a classic Russian recipe that originated in Moscow and is named after its inventor, a Belgian chef named Lucien Olivier, of Hermitage restaurant – one of the city’s top restaurants in the 1860s.
Russian potato salad is also popular in many other countries including Vietnam, Norway and Denmark. Each country has a variation of it using different ingredients. Though the recipe has been changed and modified many times through years, it’s still popular in many countries.
In France, it’s known as olivier salad and in Iran it’s called Salad olivieh and includes chicken. Whereas in Spain, it’s called Ensalada Rusa and usually contains tuna. In Greece, you can find it in many restaurants with the name rossiki salata.
Ingredients and substitutions
- Potatoes: You can use russet potatoes, white potatoes or yukon gold potatoes for this recipe. Make sure the chopped pieces are almost the same size so they cook evenly.
- Carrots: One large carrot or two small ones would work for this recipe. It’s best to dice them and then cook them.
- Green peas: I usually use canned green peas but you can also use frozen peas and boil them for a few minutes to cook.
- Pickles: Dill pickles or cornichons work best for this recipe. Don’t use any pickles that are even slightly sweetened.
- Mayonnaise: Regular mayonnaise work best for this recipe, but low fat or vegan would work, too.
- Yogurt: Traditionally Russian salad doesn’t contain any yogurt, but I find the addition of yogurt lightens it up. If not using yogurt, you can add more mayonnaise.
How to make Ensalada Rusa
- Boil the potatoes and carrots: Chop the potatoes into cubes and chop the carrots to be slightly smaller than the potatoes. Add them to boiling water and cook for about 15 minutes. They should be fork tender and fully cooked, but not mushy. Drain the vegetables and let them cool completely.
- Mix the ingredients: mix the cooled potatoes and carrots with the green peas and chopped pickles in a large bowl.
- Finishing touches: Add the mayonnaise, yogurt, salt and pepper. Taste and add more salt if needed. Cover and refrigerate for 30 minutes before serving.
Recipe Tips
- Make sure the potatoes and carrots are completely cool before mixing them with the rest of the ingredients.
- We like the dressing to have more yogurt than mayonnaise, but you can experiment with the ratio and add more mayonnaise to make the salad richer.
- Make sure to always serve this Russian salad cold.
Ways to jazz it up
This potato salad is loved around the world from Russia to Turkey, Iran, France, Spain and even Colombia. Each country and family has their own version. Here are a few ingredients you can add to this recipe:
- Poached chicken, seared chopped hotdogs or chopped beef mortadella or salami.
- Chopped hard boiled eggs – very popular for the Iranian version.
- Quality canned tuna if you would like to make the Spanish version.
- Corn, capers and olives.
- Cooked beets which would give the salad a bright pink color.
What to serve with Ensalada Rusa
This potato salad can be served on its own or as a side dish. In Iran, olivier salad is served with bread such as lavash. In Turkey, it’s served as a mezze or used to top sandwiches or kumpir (Turkish stuffed potato).
You can serve ensalada rusa with other Spanish tapas such as patatas bravas, gambas al ajillo and pan con tomate.
Leftovers
Store the leftovers in an airtight container and refrigerate for up to 5 days. If the potato salad looks a little dry, add a bit more mayonnaise or yogurt before serving and give it a good stir. I don’t recommend freezing it as the mayonnaise with affect the texture once thawed.
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Russian Olivier Salad (Ensalada Rusa)
Ingredients
- 2 large russet potatoes, peeled and diced into small cubes
- 1 large carrot, peeled and diced into small cubes
- 1 cup canned green peas
- ½ cup dill pickles, diced
- ⅓ cup mayonnaise
- ⅓ cup Greek yogurt
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Bring a pot of water to a rolling boil and add the potatoes and carrots. Cook for about 15 minutes until they are fork tender and fully cooked, but not mushy. Drain and set aside to cool completely.
- Once the potatoes and carrots are cool completely, mix them with the green peas and dill pickles in a large bowl. Add in the mayonnaise and Greek yogurt. Stir to combine.
- Season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
Video
Notes
- Perfectly Cooked Vegetables: Dice the potatoes and carrots evenly to ensure they cook at the same rate. Avoid overcooking to prevent mushy vegetables that lose their shape in the salad.
- Cool Completely Before Mixing: Allow cooked potatoes and carrots to cool completely before combining them with other ingredients. This prevents the dressing from becoming runny and helps the flavors meld better.
- Customize the Texture: If you prefer a crunchier salad, add the dill pickles and any additional ingredients like diced celery just before serving to maintain their crisp texture.
- Experiment with Dressing Ratios: Adjust the mayonnaise-to-Greek-yogurt ratio based on your preference for richness or tanginess. For a lighter version, lean more on the yogurt.
- Keep it Chilled: Always serve Olivier Salad cold for the best taste and texture. Store it in the fridge until right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was introduced to this salad by my Polish husband, who calls it simply “Sałatka.” He wouldn’t dare give credit to the Russians! ;-P We buy it by the pint at our local Polish market.
But thank you for the recipe, and all the other great recipes you have here are really great!
Loving this potato salad as a filling and flavorful side dish! Thanks for the recipe!
This was so creamy and delish! I love that it’s loaded with vegetables. It’s the perfect side dish.