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Potato salad with tuna

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Potato salad with tuna - Olivier Salad, olivie salad, Russian food, Russian recipes, Russian food blog

This recipe is a very yummy twist on a regular potato salad. In addition to regular potato salad ingredients (potatoes, eggs, mayonnaise) this recipe uses some nice extras: fresh peas (well, frozen, but thawed and cooked), fresh cucumber, a little bit of pickles, cooked carrots, corn, and a touch of dill! The addition of these, especially cucumber, dill and tuna makes this salad exceptionally fresh! And, all the flavors work really well together! This salad keeps well refrigerated for several days and only gets better the next day, as all the ingredients mingle together into a real comfort food dish!

Potato salad with tuna - Olivier Salad, olivie salad, Russian food, Russian recipes, Russian food blog

Another big “twist” compared to a regular potato salad is that all ingredients should be chopped really finely. That way, you can get EVERYTHING (potatoes, eggs, peas, cucumber, pickles, carrots, corn) – in ONE BITE!

A couple of tips:

1. If you like your potato salad to have more “bang” to it, try adding more finely chopped pickles after you mixed everything.

2. When adding mayo to the salad, put less as the salad gets moister as it sits.

3. This salad is a great way to use any leftover cooked meat: chicken, turkey, beef, ham is a popular choice. Or, omit meat altogether to make it vegetarian!

Potato salad with tuna - Olivier Salad, olivie salad, Russian food, Russian recipes, Russian food blog

Finally, a little history about this salad. It’s one of the most famous Russian recipes, also known as Olivier salad. The salad was actually created by a very popular Belgian chef with the last name of Olivier for his upscale and super popular Moscow restaurant in the late 1800’s. Chef Olivier would create everything for this salad from scratch, including mayo (I’m pretty sure you couldn’t buy store-bought mayo back then :)). I have to credit my friend for giving me an idea to use tuna in this salad – it’s really good here and a lighter version of a regular Olivier salad. Enjoy!

Potato Salad with Tuna

Total Time: 60 minutes

Yield: 6 servings

Potato Salad with Tuna


  • 4 medium potatoes, boiled and peeled
  • 2 carrots, boiled and peeled
  • 4 hard-boiled eggs, peeled
  • 1/2 small onion
  • 3 small salted pickles (or 2 medium pickles)
  • 2 small cucumbers (or 1 large cucumber)
  • 1 small can of yellow corn
  • ½ to ¾ lb canned tuna
  • 12 oz package of frozen peas, or 1 can (15 ounce) green peas
  • ½ to ¾ cup mayo
  • salt and pepper to taste
  • 1 tablespoon finely chopped fresh dill, if available (optional)


  1. Finely dice potatoes, carrots, eggs, onion, pickles, cucumbers into very small cubes.
  2. Cook frozen peas in boiling water, according to package instructions. (should take you just a couple of minutes) – drain of all water and pat dry.
  3. Shred tuna finely or dice it finely.
  4. Combine all these ingredients, including yellow corn, in a large bowl, add mayo and mix to combine, carefully stirring the salad so that the ingredients are evenly coated, and making sure that all ingredients stay whole. Do not add all of mayo at once – add as much as you need. Season with salt and pepper, dill. Keep in mind that the salad get moister as it sits – another good reason not to add too much mayo but just enough to coat the ingredients. The salad gets even better the next day.



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