Olivier Salad (салат Оливье) is a traditional Russian Potato Salad that's easy to prepare. Enjoyed at every former Soviet and Russian celebration dinners, weddings, Christmas and New Year celebrations. This will be the tastiest potato salad you ever make. It's crazy good!
Why You'll Love This Recipe
- Traditional Comfort Food - a salad that can be Comfort Food, leading back to Russian traditions from the 19th Century
- Meal or Side Dish - enjoy it your way, as a side dish, snack or as a hearty meal
- Eastern European Party Food - visually appealing, a creamy Potato Salad that's perfect from potlucks to family gatherings
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.
You'll find versions of Olivier Salad all over the world. Popular in Eastern European countries, Spain, Greece, Turkey, Pakistan, Israel, Iran (Persia) and even in Latin America! It's known as; руска салата, 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
- Ham or Chicken - I usually use leftover Christmas Ham or Ham Steaks when we prepare this meal for New Years.
- 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 works well, or use what you have.
- Carrots - always use fresh carrots, not frozen.
- Canned Peas - or thawed frozen peas will work too.
- Hard Boiled Eggs - use 5 large eggs
- 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, avoid mayos that are too vinegary
- 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
- Vegetarian Olivier - enjoy a Russian Potato Salad without any meat. Perfect for Lent for
- Seafood Olivier - substitute meat with Crab Meat or chopped Grilled Shrimp.
- Russian Mayo Olivier - find this at the European Store, or make a creamy 50:50 Mayo Sour Cream mixture for a lighter taste
- Crunchy Olivier - add chopped Cucumbers, chopped Apples or Celery
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
- Don't Overcook the Potatoes - they will become mushy in the salad and will be harder to chop
- Add a De-Seeded Cucumber for more texture and a crunchy freshness when making Olivye in the summertime
- Pre-cook Vegetables and Eggs - prepare the night before to allow enough time to cool, providing more time for a quicker assembly
- Don't Skip the Chilling - not only essential when serving, but this allows enough time for the flavors to meld together
- Don't Skip the Dill, that's the best part in Slavic cooking!
- Find a Russian Mayo for the real taste - trust me, it tastes better!
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
Traditionally, Olivye has been made with a meat called Doktorskaya Kolbassa. This is just a Soviet version of American Bologna. Less processed meats like Baked Ham or Smoked Chicken or even Turkey are tastier, but you can use what meats you love. You could also skip the meat altogether and make Vegetarian Olivier.
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
- Classic Herring Under A Fur Coat
- Smoked Salmon Shuba Layered Salad
- Vinegret Beet Salad
- Korean Carrot Salad
- Tuna Rice Salad
- Mimosa Salad
- Crab Salad
- Quail Eggs - the perfect appetizer or addition to your salads
This Russian Potato Salad is not just a regular Potato Salad, but so much tastier! Creamy and tangy flavors in a savory salad. Make the classic version or adjust to your own tastes. Everyone will love it! Bon Appetit! Приятного аппетита!
Equipment
- onion chopper
- Potato Peeler
- Mixing Bowl
Ingredients
- 1 pound (½ kg) Ham or Smoked Chicken Breast
- 4 medium Potatoes peeled
- 4 Carrots peeled
- 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
