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Russian Potato Salad (Salat Olivier)

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“This very flexible salad is great with meats, on picnics, with all sorts of things. It is fine in the fridge for a few days. Vary the ingredients and seasonings to taste (and convenience). The finer the chopping, the more "gourmet" it is to Russians. The technique here is easy; it just takes a lot of chopping, so give yourself enough time.”

Ingredients Nutrition

  • 6 potatoes, parboiled, peeled, and chopped
  • 6 eggs, hardboiled, peeled and chopped
  • 6 pickles, chopped
  • 12-34 lb of cooked meat, chopped (e.g., coldcuts, leftover roast beef or chicken)
  • 1 (14 ounce) can peas, well drained
  • 6 -8 scallions, chopped
  • salt, pepper to taste
  • mayonnaise
  • Optional additions
  • 3 large carrots, parboiled, peeled, and chopped
  • 12-1 cup sauerkraut, drained and chopped
  • 1 cup cooked beans, well drained


  1. Cook potatoes and eggs.
  2. Chop everything and put in large container.
  3. Mix well, being careful not to mush it all up.
  4. Season with salt and pepper.
  5. Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit).
  6. Serve, or refrigerate for later use.

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