This Russian potato salad recipe aka Olivier salad is tweaked to be healthier, lighter, dairy free and mayo free. This creamy potato salad features cooked potatoes, carrots, eggs, dill pickles raw radishes, peas and celery for crunchiness and the addition of bacon is totally optional if you prefer to keep it vegetarian. The dressing is mayo free and dairy free but still creamy in delicious.
Fill a pot with one inch of water and put a steamer basket inside. Place the potatoes and carrots in the steamer basket and bring water to a boil. Cover and simmer until potatoes are tender, 10 to 15 minutes. It’s even easier if you chop them before cooking. Be careful not to overcook, you don't want the potatoes to fall apart.
Boil the eggs for 7-10 minutes in a separate pot.
Meanwhile chop the other ingredients. Make sure they are all the same size. Add them to a large mixing bowl. Once the potatoes, carrots and eggs are cool you may add them as well.
In a small bowl whisk together all the dressing ingredients, stir till well until combined (or use mayo).
Toss the salad thoroughly with the dressing, adding a little more if it doesn’t look moist enough. Check if it needs more seasonings.
Chill the Russian potato salad in the refrigerator for at least 1 hour and then enjoy!
Prepare The Dressing
Gather all ingredients and blend with an immersion blender until nice and smooth.
Place in the fridge for at least 1 hour to thicken.
Video
If the video is not showing, you might need to disable your add blocker to see the video.
Notes
Tips For Russian Potato Olivier Salad
You can replace the pickles (fermented cucumbers) with capers or any other pickled vegetable, even sauerkraut. Just make sure you squeeze the juices from the pickles so they don’t add sogginess to the salad.
Use any kind of meat you like: bacon (without sugar and additives), shredded chicken, fish, crab or shrimp.
When you mixed all ingredients, taste your Olivier salad and make sure it has a balanced taste. Sometimes the potatoes might be overpowering, or you might be lacking acidity or salt or some crunch. If your flavors are muted, add salt. For more acidity, add more pickles.
The dressing and all the chopping can be made ahead of time and then combined with the dressing just before serving.
Allow cooked ingredients to cool before you combine them in the salad.
The dressing is a replacement for mayo, but you can use mayo if you like.