Russian Olivier Salad

Ingredients

• 4 potatoes, diced
• 3 carrots, diced
• 4 boiled eggs, diced
• 1 cup peas, thawed
• 4 pickled cucumbers, diced
• 1 cup cooked diced chicken or ham (optional)
• 4 tbsp mayonnaise
• 3 tbsp soured cream
• 1 tbsp Dijon mustard
• Dill

Instructions

1. Boil potatoes and carrots until just tender; cool fully.
2. Combine with eggs, peas, pickles and meat.
3. Mix mayo, soured cream and mustard; fold through gently.
4. Add dill; season.
5. Chill at least 1 hour.

Serving suggestions

• Traditionally piled into a mound.

Storage & reheating

Keeps 2 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions