Salad · Side Dish · Eastern European ·

Crunchy Russian Olivye Salad with Peas and Carrot

Name: Crunchy Russian Olivye Salad with Peas and Carrot
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Salad
Ingredients: 3 large potatoes, peeled and diced; 3 carrots, peeled and diced; 1 cup fresh or frozen peas; 4 hard-boiled eggs, chopped; 1/2 cup pickles, chopped; 1 small onion, finely chopped; 3/4 cup mayonnaise, full-fat preferred; 2 tablespoons sour cream; 1 tablespoon Dijon mustard; Salt & black pepper, to taste; Fresh dill, finely chopped; 1 tablespoon capers, optional

A traditional Russian salad that's crunchy, creamy, and colorful, perfect for any occasion.

4.3(862 reviews)

·By Ethan Brooks·October 6, 2025

Crunchy Russian Olivye Salad with Peas and Carrot — Salad served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Salad Base

For the Dressing

For the Garnish

Nutrition

Per serving

Calories: 378 kcal
Protein: 8.6 g
Carbs: 30.9 g
Fat: 25.6 g
Fiber: 3.9 g

Whole recipe

Total

Calories: 2268 kcal
Protein: 51.7 g
Carbs: 185.5 g
Fat: 153.4 g
Fiber: 23.1 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
3 large potatoes peeled and diced	520	11	120	0.5	7
3 carrots peeled and diced	75	1.8	17.7	0.3	5.1
1 cup fresh or frozen peas	117	8.5	21.6	0.6	7.2
4 hard-boiled eggs chopped	280	24	2	20	0
1/2 cup pickles chopped	20	0.8	4.5	0.2	1.3
1 small onion finely chopped	40	1	9	0	1.7
3/4 cup mayonnaise full-fat preferred	1135	2	7.5	125	0
2 tablespoons sour cream	60	1	1.2	5.8	0
1 tablespoon Dijon mustard	15	1.1	0.9	0.9	0.3
Salt & black pepper to taste	0	0	0	0	0
Fresh dill finely chopped	4	0.3	0.6	0.1	0.2
1 tablespoon capers optional	2	0.2	0.5	0	0.3

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Prepping the Vegetables

1
Boil vegetables
Boil potatoes and carrots in salted water until tender.
2
Drain and cool
Drain and cool under cold water.
3
Blanch peas
In the last 2 minutes of boiling, add peas to blanch; drain with potatoes and carrots.

Assembling the Salad

1
Combine salad ingredients
In a large bowl, combine cooled vegetables, eggs, pickles, and onion.
Tip: Allow vegetables to cool completely before mixing to prevent wilting. Prepare a few hours in advance to let the flavors meld together.
2
Make dressing
In a separate bowl, whisk together mayonnaise, sour cream, and mustard.
3
Dress salad
Pour dressing over the salad mix and gently fold to combine.

How to Make Crunchy Russian Olivye Salad with Peas and Carrot

Total time: 2 h · Yields 6 servings

1
Blanching Peas
Quickly boil peas until bright green.
2
Cooling Vegetables
Spread cooked vegetables on a tray to cool evenly.
3
Mixing Salad
Gently fold dressing with the salad while avoiding mashing the potatoes.