Olivier Salad with Cucumbers

5 from 3 votes

Olivier Salad with Cucumbers

This Olivier Salad with Cucumbers is a twist on the traditional Russian potato salad, also known as Russian winter salad. With its crisp, fresh, and creamy textures, this variation bursts with vibrant flavors. Once you taste it, you'll find yourself choosing this refreshing version every time!

Prep Time25

Cook Time25

Total Time50

Course: Dinner, Salads

Cuisine: Russian

Servings:

Calories: 213kcal

Author: Irina

Ingredients

2 large eggs hardboiled, omit for vegan option
2 potatoes medium, cooked, cubed
0.5-.075 lb. bologna cubed, omit for vegan/vegetarian version
3 cucumbers medium, cubed
3 dill pickles large, cubed
1 scallion chopped
½ cup red onion chopped, optional
¼ cup fresh dill chopped
1 cup peas canned recommended
½ teaspoon salt or to taste
½ teaspoon ground black pepper or to taste
2 tablespoons mayonnaise - choose vegan for vegan version
3 tablespoons sour cream - choose vegan for vegan version

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Instructions

Cook potatoes and eggs: Scrub the skin of the potatoes under cool running water and place them in a medium pot or saucepan. Add the eggs to the pot and fill it with enough cold water to cover the potatoes. Place the pot on the stove over high heat and bring the water to a boil. Once it starts boiling, reduce the heat to medium-low to maintain a gentle simmer. Allow the potatoes and eggs to simmer for about 12 minutes and remove the eggs from the pot with a slotted spoon. Place the eggs on a plate or a cutting board to allow them to cool completely. Continue to cook the potatoes until they are fork tender, but firm - about 10 more minutes - the exact cooking time may vary depending on the size of the potatoes. Then drain the potatoes and let them cool completely (see note 2 in the notes section below on cooling potatoes faster).
While the eggs and potatoes are cooking, dice the meat (if using), cucumbers, and pickles into small uniform pieces and add them to a large mixing bowl. Chop the scallions, red onion (if using), dill, and add to the mixing bowl. Drain the canned peas and add to the bowl.
Once the potatoes and eggs have cooled, remove the potato skin, dice them into small uniform pieces, then chop or mash the eggs into a very fine crumble. Add the potatoes and egg to the mixing bowl.
Season all ingredients in the mixing bowl with salt and pepper and add the mayo and sour cream. To avoid mashing the ingredients, gently fold the mayo and sour cream until all the ingredients are well-coated. Taste the salad and adjust the seasoning with salt and pepper if needed. Add a little more mayo for added creaminess. For more acidity, add more pickles. If possible, allow the salad to chill in the refrigerator for at least 30 minutes to a couple of hours before serving. This gives the flavors time to meld.

Notes

Make sure that the boiled potatoes and eggs are completely cooled before assembling the salad. This helps the salad maintain its texture.

To cool potatoes faster either rinse them under cold running water or immerse them in an ice bath.

If possible, precook the potatoes and eggs the day before making the salad and refrigerate them overnight. When the potatoes are cold, they are easier to peel and cut.
The salad serves 8 as a salad, or 4 as a side dish

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