Olivier Salad: The Delicious and Creamy Recipe for Traditional Russian Potato Salad

Olivier salad If you have time, you can make mayonnaise yourself or use store-bought mayonnaise.

Vegetables should be evenly sliced ​​and slightly crispy on the outside, not mushy. If using cucumbers, drain them before stirring.

Choose fresh or frozen peas: Avoid canned or preserved peas, as they contain a lot of water and are too soft.

To keep vegetables compact and a nice colour, once cooked, place them in a bowl of iced water for a few seconds then leave them to dry on a clean cotton cloth.

For a vegan Olivier salad, omit the eggs and tuna. Don’t forget the mayonnaise as it is the main ingredient in this recipe, so replace it with soy or vegan mayonnaise. To add more texture, you can add cooked cauliflower.

For a vegetarian Russian salad, omit the meat.

As a protein ingredient in Olivier salad, you can replace tuna with cooked chicken or tuna.

You can also prepare Olivier salad without hard-boiled eggs.

For a light Russian potato salad, you can substitute mayonnaise for the Greek yogurt.

How to store Olivier salad

You can store Olivier salad in the refrigerator in an airtight container for about 3 days, but only if you used store-bought mayonnaise. However, if you used homemade mayonnaise, it is best to eat it the same day it was prepared, or at least the next day, as the raw egg may spoil.

Can you freeze Russian salad?

YES! You can freeze it for a month, keep in mind that it is mushy and does not retain its texture once defrosted.

Ingredients

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