RECIPES: Armenian Russian Potato Salad (Olivier)


Armenian Russian Potato Salad (Olivier)


Serves 4.


4 large Russet or Idaho potatoes, boiled, drained, peeled, and finely diced

4 large eggs, boiled, finely chopped

Get the Mirror in your inbox:

4 carrots, boiled, drained, and minced

4 dill pickles, minced

1/2 medium red or yellow onion, minced

1 can of peas (15 oz.), drained and rinsed

4-5 green onions or scallions, minced

1 small bunch of parsley or cilantro, minced

1 1/2 cups fresh sour cream (more to taste)

Sea or Kosher salt and black pepper


  1. Combine all ingredients in a large bowl and toss with the sour cream, salt and pepper.  Add more sour cream to fully cover vegetables, as desired.
  2. Cover and chill salad for 2-3 hours or overnight before serving.
  3. Place on a large platter and garnish with chopped black olives, sliced beets, roasted red pepper strips, sliced boiled eggs, and finely chopped parsley.


*This a traditional Armenian Russian salad that can also be served as an appetizer (with pita bread, lavosh, and flat bread) or as a filling for baked potatoes.


*To see more of Christine’s recipes, go to: or

Christine Vartanian Datian is a native of Fresno, California and lives in Las Vegas.  She is a graduate of California State University, Fresno (CSUF),
and holds a Master of Arts Degree (MA) in Mass Communications.  She has been published in Sunset and Cooking Light Magazines.


Get the Mirror-Spectator Weekly in your inbox: