Olivier Salad (салат Оливье) is a traditional Russian Potato Salad that's easy to prepare. More than just a side dish but it's a cultural icon that is served at every festive table across Russian and post Soviet states (especially at New Years celebrations). This will be the tastiest potato salad you'll ever make. It's crazy good!
Why You'll Love This Recipe
- Pure Comfort Food - earthy potatoes and carrots gently smothered in mayo, a creamy dish that invokes memories of your childhood, just like babushka made
- Crowd Pleasing - feeds a large group up to 10 people, visually appealing, perfect for potlucks, family gatherings and New Year celebrations - this is the dish that will disappear first!
- Budget Friendly - true to it's Soviet re-invention, this recipe uses economical pantry staples like canned peas, mayo and basic vegetables
- Ultimate Make Ahead Recipe - prepare in advance because it tastes even better the next day
Olivier Salad Origins
Olivier Salad, sometimes spelled Olivye, was created in the 1860's by Lucien Olivier in Moscow, Russia. However, it was made very differently from the Soviet version of Olivier made today. The original recipe had crayfish, smoked duck, caviar, and grouse and was a closely guarded secret. After the Russian Revolution, the ingredients became this affordable Soviet classic.
You'll find versions of Olivier Salad recipes all over the world. Popular in Eastern European countries, Spain, Greece, Turkey, Israel, Iran (Persia) and even in Latin America! It's known as; руска салата, Salad Olivieh, Bramborový Salát, Ensaladilla Rusa, Salada Russa, Rus salatası, Ensalada Rusa. The common thread for most of these names is that it translates as Russian Salad.
Olivier Salad Ingredients
- Potatoes - Waxy Potatoes, low starch potatoes are best for potato salads because they hold their shape and won't crumble. But let's not be precious about potatoes. Yukon Gold, Fingerling or Purple Potatoes work well, or use what you have.
- Carrots - always use fresh carrots, not frozen.
- Hard Boiled Eggs - use 5 large eggs
- Cooked Meat- traditionally made with Doktorskaya Kolbassa, I usually use leftover Christmas Ham or Chicken
- Canned Peas - or thawed frozen peas will work too.
- Dill Pickles - add crunch and cut through the heaviness of the salad- always use Dill Pickles (Vlasic is best), never Bread and Butter or Sweet Pickles
- Small Onion - White Onions work great and are mild in flavor
- Fresh Dill - a staple in Slavic cooking and a must in this recipe
- Creamy Mayo - always use a creamy Mayonnaise like Hellman's or Heinz, bonus points if you can find a creamy Russian Mayo
- Green Onions - I always add garden fresh green onions when I make a summer potato salad
How to Make Olivier Salad
- Cook Vegetables - boil Potatoes and Carrots. Cook until soft, be careful not to overcook so they don't turn to mush. Cool the vegetables with ice water.
- Prepare Eggs - place Eggs in a Saucepan filled with water. Bring to boil , cover with lid and remove from heat. Set timer for 11 minutes to make Hard Boiled Eggs. Cool and peel.
- Dice - Chop Potatoes, Carrots, Eggs, Ham and Pickles into uniform cubes (try to keep everything approx ¼").
- Finely Dice - using a sharp knife, finely dice White Onions, Green Onions and fresh Dill.
- Combine - in a large bowl, mix together Potatoes, Carrots, Eggs, Pickles, Ham, drained Canned Peas, Onions and fresh Dill.
- Add Mayo - mix in Mayonnaise until combined. Taste and season with Salt and Pepper.
- Chill - cover with Cling Wrap and refrigerate for at least 2 hours.
- Serve - garnish with Dill and serve cold.
Olivier Salad Variations
- Classic Soviet - make it with Doktorskaya Kolbassa and add some diced cucumber with the pickles (especially great in the summer)
- Vegetarian Olivier - enjoy a Russian Potato Salad without any meat. Saute some mushrooms or add cubed smoked Tofu. Perfect for Orthodox Lent
- Tsarist Revival - try to mimic the original version by adding cooked Crayfish, Boiled Shrimp, Capers with a bit of Caviar on top
- Seafood Olivier - popular in coastal regions of Spain, swap meat with Crab Sticks, chopped Grilled Shrimp or Canned Tuna (ensaladilla rusa)
- Russian Mayo Olivier - find this at the European Store, or make a creamy 50:50 Mayo Sour Cream mixture for a lighter taste (or mix with Greek Yogurt)
- Crunchy Olivier - add chopped Cucumbers, chopped Apples or Celery, can add chopped Walnuts
Serving Suggestions
- Christmas Dinner or a New Years Feast - the classic and traditional time it's enjoyed
- Potlucks or Bbq - Substitute and American Potato Salad with Olivier on your next long weekend celebration
- Appetizers - Part of the small zakuski appetizers with Dill Pickles, Caviar and Vodka
- Side Dish - This is the perfect side dish alongside any meal, like a Tomahawk Steak, Ribs, Burgers, or Lamb Shashlik or Pork Kabobs
- Snack - You will find yourself opening the fridge and snacking on the leftover Olivier
Recipe Tips and FAQs
- It's OK to Cook Peeled Vegetables - traditionally vegetables are boiled in their skins then peeled. I find the uncooked vegetables are easier to peel, and there is no impact on flavor or texture. Babushka's won't like this advice 🫣
- Chill Before Mixing - allow to fully cool in fridge before mixing salad together. Warm ingredients will ruin the texture of the salad
- Don't Overcook the Potatoes - they will become mushy in the salad and will be harder to chop
- Pre-cook Vegetables and Eggs - prepare the night before to allow enough time to cool, providing more time for a quicker assembly
- Allow Time to Chill Before Serving - not only essential when serving cold, but this allows enough time for the flavors to meld together
- Balance Acidity - after mixing, add a splash of pickle juice if needed
- Scale Down or Up - if wanting to serve 4 people, half the ingredients except for Mayo (adjust to taste)
Pro Tip!
The hardest part of this recipe is cutting ingredients the same size. It's a lot of work! Buy an Onion Chopper which works amazing! So easy to dice vegetables (not only onions) with one quick swoop. The chopper is a time saver and gives the salad a uniform look that's needed.
Doktorskaya Kolbassa Substitutes
Can't find Doktorskaya? A good quality Bologna is a great substitute. Less processed meats like Baked Ham or Smoked Chicken or even Turkey are tastier, but you can use what meats you love. Supermarket Rotisserie Chicken is quick and easy as well.
Why Is My Salad Watery?
This happens if vegetables are overcooked and become waterlogged, or if you mix the ingredients while they are still warm. Don't overcook vegetables and chill ingredients before mixing for best results.
Can I Use Fresh Peas?
No, traditionally it's made with Canned Peas which are cooked, ready to use and sweet. Frozen Peas add a brighter color, but need to be blanched in boiling water for 3-4 minutes. Use 1½-2 cups of frozen peas, and place in ice bath to stop cooking, drain before adding to salad.
Can I Make Olivier Salad in Advance?
Yes! When preparing Olivye in advance, don't mix through the Mayo until a few hours before you are ready to serve. Mixing Mayo will shorten the storage life of your salad, but it will taste better if mixed a day in advance. You decide!
How Long Can I Store Olivier Salad?
Olivier Salad can be refrigerated for 3-4 days after mixing through the mayo. Place in the fridge in an airtight container, or cover with cling wrap. You can't freeze this Potato Salad.
Russian Salads You'll Love
- Sauerkraut Salad (Salat iz Kvashenoy Kapusty)
- Classic Herring Under A Fur Coat
- Smoked Salmon Shuba Layered Salad
- Vinegret Beet Salad
- Korean Carrot Salad
- Tuna Rice Salad
- Mimosa Salad
- Crab Salad
- Creamy Russian Beet Salad
- Quail Eggs - the perfect appetizer or addition to your salads
This Russian Salad is not just a regular Potato Salad, its tradition, nostalgia and celebrating togetherness. From luxurious origins to the moderns table, simple ingredients created something timeless that survived empires and revolutions. Whether you stick to the classic version or make your own variation, there will be smiles around the table. Bon Appetit! Приятного аппетита!
Equipment
- onion chopper
- Potato Peeler
- Mixing Bowl
Ingredients
- 4 medium Potatoes peeled
- 4 Carrots peeled
- 1 pound (½ kg) Ham or Smoked Chicken Breast
- 5 Hard Boiled Eggs diced
- 5 medium-sized Dill Pickles
- ⅓ cup Green Onions optional
- ½ small Onion finely diced
- 1 bunch Fresh Dill chopped
- 1 ½ cups Mayonnaise
- 1 can Peas drained
- Salt and Pepper to taste
Instructions
- Cook Vegetables - boil Potatoes and Carrots. Cook until soft, be careful not to overcook so they don't turn to mush. Cool the vegetables with ice water.
- Prepare Eggs - place Eggs in a Saucepan filled with water. Bring to boil , cover with lid and remove from heat. Set timer for 11 minutes to make Hard Boiled Eggs. Cool and peel.
- Dice - Chop Potatoes, Carrots, Eggs, Ham and Pickles into uniform cubes (try to keep everything approx ¼").
- Finely Dice - using a sharp knife, finely dice White Onion and fresh Dill.
- Combine - in a large bowl, mix together Potatoes, Carrots, Eggs, Pickles, Ham, drained Canned Peas, Onions and fresh Dill.
- Add Mayo - mix in Mayonnaise until combined. Taste and season with Salt and Pepper.
- Chill - cover with Cling Wrap and refrigerate for at least 2 hours.
- Serve - garnish with Dill and serve cold.
©PetersFoodAdventures.com *updated December 2024
