Russian Potato Salad Recipe (Olivier)

Russian Potato Salad, also known as Olivier Salad, is a creamy, hearty dish made with boiled potatoes, carrots, peas, eggs, pickles, and sometimes meat, all mixed together with rich mayonnaise. It’s a staple in Russian cuisine and a must-have on holiday tables, potlucks, or family gatherings.

Why You’ll Love This Recipe

I love this salad because it’s filling, flavorful, and surprisingly easy to make. The combination of tender vegetables, savory protein, and crunchy pickles tossed in a creamy dressing makes every bite satisfying. It keeps well in the fridge and tastes even better the next day, which makes it perfect for prepping ahead for parties or busy weeks.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Potatoes

• Carrots

• Hard-boiled eggs

• Cooked chicken breast, bologna, or ham (optional but traditional)

• Dill pickles

• Canned green peas, drained

• Mayonnaise

• Salt

• Black pepper

directions

1. I begin by boiling the potatoes and carrots in a large pot until fork-tender, then I let them cool completely.

2. While they cool, I peel and chop the hard-boiled eggs and dice the pickles.

3. I dice the cooked potatoes, carrots, and meat (if using) into small, even cubes.

4. I combine everything in a large mixing bowl: potatoes, carrots, eggs, peas, pickles, and meat.

5. I add mayonnaise, then season with salt and pepper to taste. I mix gently until everything is well coated.

6. I cover and refrigerate for at least 1 hour before serving to let the flavors meld.

Servings and timing

This recipe serves about 6–8 people. It takes 20 minutes to prep and 25–30 minutes to cook and cool the vegetables, plus an hour of chilling time, so I usually plan about 1.5–2 hours total from start to finish.

Variations

Sometimes I use diced apple for a subtle sweetness or red onion for more bite. If I want a lighter version, I mix the mayo with a bit of sour cream or plain yogurt. When I skip the meat, it becomes a perfect vegetarian side dish. For a more classic Soviet-style take, I use bologna or doctor’s sausage instead of chicken or ham.

storage/reheating

I store the salad in an airtight container in the refrigerator for up to 3 days. I don’t reheat it—Olivier is always served chilled or at room temperature. If it thickens in the fridge, I stir in a little more mayo before serving.

FAQs

Can I make this salad ahead of time?

Yes, and I actually prefer making it a day in advance—the flavors blend together even better after sitting overnight in the fridge.

What kind of potatoes work best?

I use waxy potatoes like Yukon Gold or red potatoes. They hold their shape better than starchy ones like russets.

Can I use fresh peas instead of canned?

Yes, I blanch them quickly in boiling water until just tender, then cool them before adding to the salad.

Is the meat necessary?

Not at all. I’ve made it both ways, and it’s just as delicious without meat if I’m going for a vegetarian version.

How do I keep the salad from becoming watery?

I make sure all ingredients are fully cooled and drained well before mixing, especially the peas and pickles.

Conclusion

Russian Potato Salad (Olivier) is a rich, satisfying dish that always brings a sense of celebration. I love how versatile and nostalgic it is—whether I’m making it for a holiday, picnic, or just because I’m craving it, this salad always hits the mark. It’s creamy, flavorful, and a true comfort food classic.