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“This salad was first served in Moscow in the 1860s, by Chef Lucien Olivier, and the recipe was a closely guarded secret. It is also called "Salade Olivier", "Russian Salad" or "Sour Russian Potato Salad". This classic dish has many variations. Here's mine. I use the pickles found in Russian Tomatoes and Gherkins, but dill pickles will do. The garnish includes the tomatoes found in the same recipe, but fresh will do just as well.”

Ingredients Nutrition


  1. Boil potatoes in water until tender, about 20 minutes; let cool.
  2. During last 10 minutes drop in eggs; add cocktail franks for last 5 minutes or so, drain and let cool.
  3. Do not forget to shock the eggs with cold or ice water, or you'll never get the shells off; separate egg whites from yolks, mash yolks, chop 1 egg white and thinly slice other for garnish if desired.
  4. In a large bowl, combine potatoes, franks (leave whole or chop), dill pickle, peas, onion, carrot, capers and chopped egg white.
  5. In a smaller bowl, combine mayonnaise, sour cream, mustard, lemon juice, and mashed egg yolks; season with salt and pepper to taste.
  6. Gently combine dressing with potato mixture and chill until serving time.
  7. If desired, serve on a bed of lettuce, surrounded by black olives, tomatoes, and egg white slices; sprinkle with fresh or dried dill, fresh parsley, and paprika, or any combination you like.

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