Ensalada Rusa (Russian salad - Olivier Salad)

Ensalada rusa aka Russian salad aka Olivier salad.

5 from 13 votes

Ensalada Rusa (Russian salad - Olivier Salad)

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 tastes great. Follow along to learn more about this popular salad and its variations.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Side Dish

Cuisine: Mediterranean, Russian, Spanish, Turkish

Servings: servings

Calories: 140kcal

Author: Shadi HasanzadeNemati

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 tsp 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

Store the leftovers in an airtight container and refrigerate for up to 5 days. If the salad is too dry, add a tablespoon of mayonnaise or Greek yogurt before serving.
You can add poached chicken, seared chopped hotdogs or beef mortadella or salami to this salad.
The Spanish version of this salad, known as Ensalada Rusa contains canned tuna.
Some versions call for white onions, apples or corn.

Nutrition