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Olivier Russian potato salad with tuna

Olivier Salad - Russian Potato Salad with Tuna

In addition to regular potato salad ingredients (potatoes, eggs, mayonnaise) this Olivier salad 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! 
Course Salad
Cuisine Russian
Keyword Olivier salad, Russian potato salad
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 servings
Calories 502kcal
Author Julia


  • 4 potatoes , boiled and peeled
  • 2 carrots , boiled and peeled
  • 4 eggs , hard-boiled, peeled
  • ½ onion
  • 3 pickles
  • 2 cucumbers
  • 8 oz yellow corn , from the can
  • ½ lb canned tuna
  • 12 oz peas , frozen
  • ½ cup mayo
  • salt and pepper to taste
  • 1 tablespoon fresh dill finely chopped


  • Finely dice potatoes, carrots, eggs, onion, pickles, cucumbers into very small cubes.
  • 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.
  • Shred tuna finely or dice it finely.
  • 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.


Calories: 502kcal | Carbohydrates: 59g | Protein: 22g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 130mg | Sodium: 572mg | Potassium: 1199mg | Fiber: 11g | Sugar: 7g | Vitamin A: 4155IU | Vitamin C: 44.2mg | Calcium: 118mg | Iron: 8.1mg