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Olivier Salad- Russian Salad

Course Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Sandra | Sandra's Easy Cooking


  • 1 1/2 cups Peas
  • 2 Large Carrots sliced/or cubed
  • 1 Large Potato/or 2 medium
  • 8-10  Pickles/Kosher Dill
  • 2 cups  Hickory Smoked Ham  cubed
  • 3 boiled eggs
  • 1 cup corn
  • 1 Pinch of Sea Salt
  • 1 teaspoon Ground Black Pepper
  • 1 tablespoons Yellow Mustard
  • 3 tablespoons Light Mayo  Mayonnaise /Mayo dressing/Olive Oil Mayonnaise


  1. Cook until tender peas, carrots, corn, and potatoes. Boil eggs (hard boiled eggs)
  2. Cut ham into small cubes, sliced pickles, and place in large bowl; set aside.
  3. When vegetables are tender and still hold the shape and color, drain and let them cool for 10 minutes. Slice carrots and cube potatoes (peeled), and mix everything with ham and pickles
  4. Add a pinch of salt, add black pepper and gently fold with a large spatula or spoon.
  5. Add yellow mustard and Mayonnaise once vegetables are cooled down enough. Lightly stir, but try to coat all the ingredients. Place it in an airtight container and in the fridge for at least 1h before serving. It can stay in the fridge up to 5 days in an airtight container. Serve it cold!