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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
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 servings
Calories 502 kcal
Author Julia


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


  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. 

  5. 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.

Nutrition Facts
Olivier Salad - Russian Potato Salad with Tuna
Amount Per Serving
Calories 502 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Cholesterol 130mg43%
Sodium 572mg25%
Potassium 1199mg34%
Carbohydrates 59g20%
Fiber 11g46%
Sugar 7g8%
Protein 22g44%
Vitamin A 4155IU83%
Vitamin C 44.2mg54%
Calcium 118mg12%
Iron 8.1mg45%
* Percent Daily Values are based on a 2000 calorie diet.