Russian Olivier Salad (Ensalada Rusa)

Ingredients

• 2 lbs Yukon Gold or waxy potatoes (about 4 medium), scrubbed
• 3 whole large carrots, scrubbed
• 1.5 cups frozen green peas, thawed (or canned, drained and rinsed)
• 10 oz bologna or cooked ham, cut into 1/2-inch cubes
• 3 whole dill pickles (medium), finely diced into 1/4-inch cubes
• 4 whole large eggs, hard-boiled, peeled, and cut into 1/2-inch cubes
• 1.5 cups full-fat mayonnaise (such as Hellmann's or homemade)
• 3 tablespoons sour cream
• 1 teaspoon Dijon mustard
• 1 tablespoon white wine vinegar or pickle brine
• 1 teaspoon fine kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar
• 2 tablespoons fresh dill fronds
• 1/4 teaspoon sweet paprika, for dusting

Instructions

1. 1

   Fill your large pot with enough cold water to cover the potatoes and carrots by at least 2 inches. Add 1 tablespoon of kosher salt to the water — it should taste mildly salty, like light broth. Bring the water to a rolling boil over high heat. This will take 10–12 minutes.

2. 2

   Once boiling, add the whole, unpeeled potatoes and the whole, unpeeled carrots to the pot together. Reduce heat to medium-high to maintain a steady but not violent boil. Cook for 20–30 minutes total, checking both vegetables separately: remove the carrots after 20–22 minutes when a sharp paring knife slides through the center with slight resistance (they should be tender but not mushy — carrots that are too soft will fall apart when diced). Remove the carrots with a slotted spoon and set aside. Continue cooking potatoes for another 5–10 minutes until a paring knife slides in and out of the center with no resistance and no crunch. Do NOT overcook the potatoes or they will become crumbly when diced. Drain the potatoes and set aside separately.

3. 3

   While the vegetables are hot, place them in a single layer on a large cutting board or sheet pan and allow them to cool to room temperature, about 20–30 minutes. Do not refrigerate them while still hot — condensation will make them wet and difficult to dice cleanly. Once cool enough to handle safely, use a paring knife or your fingers to peel off the skins from both the potatoes and the carrots; the skins should slip off easily.

4. 4

   While the vegetables cool, place the 4 eggs in a small saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately cover the pan and remove it from heat. Let the eggs stand in the hot water for exactly 11 minutes. Transfer the eggs to a bowl of ice water (2 cups water + 1 cup ice) and let them cool for at least 10 minutes — this stops cooking and makes them easy to peel. Peel carefully under cold running water, then set aside.

5. 5

   Using your sharp chef's knife and cutting board, cut the cooled, peeled potatoes into uniform 1/2-inch cubes. Aim for consistency so every bite has a similar texture — irregular large chunks make the salad feel unbalanced. Place the diced potatoes into your large mixing bowl.

6. 6

   Cut the cooled, peeled carrots into 1/2-inch cubes and add them to the mixing bowl with the potatoes.

7. 7

   Cut the bologna (or ham) into 1/2-inch cubes and add to the bowl. If using bologna, peel off the outer plastic casing before cutting. The meat pieces should match the potato and carrot size for an even, balanced bite throughout the salad.

8. 8

   Dice the 3 dill pickles into fine 1/4-inch cubes — smaller than the other ingredients so they distribute evenly as a seasoning accent rather than dominating any single bite. Add to the bowl. If your pickles are very wet, pat them dry with a paper towel first to prevent the dressing from becoming watery.

9. 9

   Cut the 4 peeled hard-boiled eggs into 1/2-inch cubes. The yolks will be fully set and bright yellow — there should be no grey ring around the yolk; if you see one, the eggs were slightly overcooked but will still taste fine. Add to the bowl.

10. 10

    If using frozen peas, ensure they are fully thawed at room temperature (place in a colander and rinse under cold water for 30 seconds to speed thaw, then shake dry). If using canned peas, drain and rinse thoroughly. Add 1.5 cups of peas to the bowl.

11. 11

    In a small bowl, whisk together the 1.5 cups mayonnaise, 3 tablespoons sour cream, 1 teaspoon Dijon mustard, 1 tablespoon white wine vinegar (or pickle brine for extra tang), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar. Taste the dressing on its own — it should be rich, creamy, slightly tangy, and well-seasoned. Adjust salt and vinegar as needed. The sugar balances the acidity without making the dressing sweet.

12. 12

    Pour the entire dressing over the bowl of diced ingredients. Using a rubber spatula, fold everything together gently with large, sweeping strokes — do NOT stir vigorously or you will break the potatoes and eggs into mush. The goal is even coating: every cube should be lightly slicked with white dressing, and the bowl should look uniformly creamy pale yellow with colorful pea and carrot accents throughout. Taste a spoonful and adjust salt, pepper, or vinegar.

13. 13

    Transfer the salad to your crystal glass serving bowl. Smooth the top with the back of a spoon into a slightly domed mound. Cover tightly with plastic wrap, pressing it gently against the surface of the salad to prevent drying. Refrigerate for a minimum of 2 hours — ideally overnight — to allow the flavors to meld and the dressing to soak into the vegetables. The salad will taste significantly better after resting.

14. 14

    Remove the salad from the refrigerator 10 minutes before serving to take the chill off slightly. If it looks a bit dry after resting (the potatoes absorb moisture), stir in an additional 2–3 tablespoons of mayonnaise to restore creaminess. Taste once more and adjust salt. If desired, garnish the top with a light dusting of sweet paprika and a few fresh dill fronds for color and aroma. Serve cold directly from the crystal bowl with a large serving spoon. Leftovers keep refrigerated for up to 3 days in an airtight container.

Tools you’ll need

• large pot (at least 6-quart) for boiling vegetables
• sharp chef's knife
• large cutting board
• large mixing bowl (at least 5-quart)
• colander or strainer
• slotted spoon or spider strainer
• measuring cups and spoons
• rubber spatula or large silicone spoon
• crystal glass serving bowl (3-4 quart)
• vegetable peeler
• small paring knife

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