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Vegetarian Russian Potato Salad aka Olivier



  • 1 1/2 pounds potato
  • 3/4 pounds carrot
  • 3 large hard-boiled eggs
  • 5 medium-large pickles
  • 1 cup frozen peas
  • 1/2 cup light mayo
  • 3 Tbsp sour cream
  • 1/4 cup chopped dill
  • 1/4 cups chopped parsley
  • 3 tablespoons chopped chives
  • salt
  • freshly ground black pepper

Garnish option: 2 hard-boiled eggs, quartered



    • Put the potatoes and carrot in a large saucepan, add cold water to cover by about an inch. Bring to a boil, then lower the heat, and simmer until veggies are fork-tender, about 15-20 minutes. Drain the water and allow the vegetables to cool to room temperature.
    • Meanwhile, bring a small saucepan filled with water to a boil. Add the peas and bring to a second boil. Lower the heat to medium-low and cook for 4 minutes. Drain and rinse well under cold water.
    • Peel the carrots. Now chop potatoes, carrots, pickles, and eggs into equal size dice. Pea size would be just perfect.
    • In a large mixing bowl, combine the chopped veggies, peas, and eggs. Add mayo, sour cream, and herbs. Mix well — season to taste with salt and pepper. Serve on a large platter garnished with more fresh herbs and sliced egg.