Olivier Salad, or Russian Potato Salad, is one of those dishes that feels like home to me. My mom made it for every holiday, just like my grandma did before her, and now I keep the tradition going.
No matter the occasion—New Year’s, birthdays, or just a cozy family dinner—this salad always makes an appearance.
Olivier Salad
What I love most is how simple it is—no complicated steps, just basic ingredients and an easy salad recipe made from scratch.
And the best part? You don’t have to be exact with measurements.
My grandma always made it by feel, tasting as she went, and that’s exactly how I do it today. Let me show you how to make the best Olivier Salad, the way my family has been making it for generations!
Olivier Salad: Fun Fact
Olivier Salad is named after Belgian chef Lucien Olivier, who created the original, fancier version in 1860s Moscow!
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Ingredients
- Onion – Just a little bit adds a sharp bite, balancing out all the creamy richness. Some prefer Olive salad without onion, but in my opinion, it will lack flavor! If you want less sharp flavor, use sweet onions.
- Ham – Use regular or Bologna ham or ask for Doctor's sausage in Russian store. This is a kielbasa-style sausage without a smoking process.
- Canned sweet peas – Adds a bit of sweetness and a soft, creamy texture. Canned and not frozen (these will not work).
- Mayonnaise – The heart of the dressing. I love using homemade mayo or grabbing one from a Russian store—it makes all the difference!
- Plain yogurt or sour cream – This is my little twist! It lightens up the mayo and adds a subtle tang. My grandma used only mayo, but I like the balance and it's a little healthier this way.
- Pickled cucumbers – The crunch and tanginess that keep this salad from feeling too heavy. Russian-style pickles (like dill or fermented ones) are best!
- Golden potatoes – The foundation of the salad. Always boil them with the skins on.
- Carrots – Adds natural sweetness and a bit of color. Plus, it’s just not Olivier Salad without them!
- Eggs – Makes the salad extra creamy and rich. My mom always said, “More eggs, more flavor!”
- Salt and black pepper – Seasoning makes all the difference! Follow the measurements in my recipe card, but trust your taste buds—if it needs a little more, go for it. Just keep in mind that as the salad chills, the flavors will deepen, so don’t go overboard at first!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Classic Olivier Salad
- Boil the veggies: Cook whole potatoes and carrots (skins on) in boiling water for 20-30 minutes until fork-tender.
- Boil the eggs: In a separate pot, boil eggs for 11 minutes, then cool and peel.
- Cool and peel: Let the potatoes, carrots, and eggs cool completely before peeling.
- Dice everything: Cut the potatoes, carrots, eggs, ham, and pickles into small, uniform cubes.
- Mix it up: In a large bowl, combine all the diced ingredients.
- Add dressing: Stir in mayonnaise and yogurt until everything is well coated.
- Season and garnish: Add salt, black pepper, and dill (if using). Taste and adjust seasoning if needed.
- Chill and serve: Let the salad rest in the fridge for at least an hour for the flavors to meld together.
My Mom's Tips
- Fun fact – This salad is usually made by eye in our household (and in many Russian recipes). We never measure ingredients—we taste and adjust as we go!
- For a little crunch, her grandma used to add finely diced apples.
- Super pro tip – If you start cutting the vegetables right away, the pieces won’t be as uniform even after they've cooled slightly. If you have time, chill them in the fridge first—this helps keep the cuts nice and even!
- The smaller you cut the ingredients, the tastier the salad will be (but not too small, though)!
- Mayonnaise – Store-bought mayo in the U.S. can taste artificial, so if you can, make your own—it takes just 10 minutes with a small blender! Otherwise, look for Russian or Ukrainian mayo at specialty grocery stores.
Tips
- Want it extra creamy? Add more mayonnaise until you hit that dreamy, velvety texture.
- Taste as you go! This isn’t one of those recipes where you need strict measurements. Trust your taste buds and adjust as needed.
- Not a fan of ham? Swap it out for cooked chicken, turkey, or even smoky sausage for a different twist.
- Make it vegetarian! Just leave out the ham; this is how I often make this salad.
- Patience pays off. I like to let the salad rest in the fridge for a few hours (or even overnight), which makes all the difference. The flavors blend beautifully!
- Cold is best. This salad is at its absolute best when served well chilled. Give it at least an hour in the fridge before digging in.
PRO TIP: CHILL the veggies in the fridge after boiling—they’ll firm up and cut more cleanly.
Freezing And Storing Instructions
- To Store. Keep in an airtight container in the refrigerator for up to 3 days.
- To Make Ahead. I like to cook the vegetables a day in advance and keep them in the fridge. This way, cutting is easy and even.
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Recipe Card
Olivier Salad (Russian Potato Salad)
Olivier Salad (Russian Potato Salad) is a creamy, hearty, and classic dish perfect for gatherings! This easy recipe is beginner-friendly and packed with flavor.
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INGREDIENTS
- 1 ½ pounds golden potatoes, not Russet
- 12 ounces carrots
- 5 large eggs
- 5 medium pickled cucumbers, or fresh cucumber (also great!)
- ½ tablespoons onion, regular or sweet, diced
- 1 pound regular or Bologna ham, or non smoked Russian kielbasa sausage
- 12 ounces canned sweet peas, rinsed and drained
- ¼ cup mayonnaise, I like to use homemade or from Russian store
- ¼ cup plain unsweetened yogurt, or sour cream
- 2 teaspoons salt, or to taste
- ½ teaspoons black pepper, or to taste
- 1 tablespoon dill, or green onions
INSTRUCTIONS
- Boil the veggies: Cook whole potatoes and carrots (skins on) in boiling water for 20-30 minutes, until fork-tender.1 ½ pounds golden potatoes, 12 ounces carrots
- Boil the eggs: In a separate pot, boil eggs for 11 minutes.5 large eggs
- Cool and peel: Let everything cool, then peel the eggs and veggies.
- Dice everything: Cut potatoes, carrots, onion, eggs, and ham into small cubes.½ tablespoons onion, 1 pound regular or Bologna ham
- Mix it up: Combine everything in a large bowl.5 medium pickled cucumbers, 12 ounces canned sweet peas, 2 teaspoons salt, ½ teaspoons black pepper
- Add dressing: Stir in mayo and yogurt until well coated. Season with salt and pepper.¼ cup mayonnaise, ¼ cup plain unsweetened yogurt
- Optional garnish: Sprinkle in fresh dill for extra flavor!1 tablespoon dill
NOTES
- Mayonnaise - it's hard to find good mayonnaise in the US. They all taste terrible and artificial. If you can, make your own, it just takes 10 minutes and a small blender. The only mayo I can recommend is from a Russian, Polish or Ukrainian; these can be found in specialized Russian grocery stores.
- Yogurt - plain yogurt or Greek yogurt. You can use low-fat fat, too. However, the texture will change slightly.
- Pickles - gherkins are classic choice but I also love to make this potato salad variations with fresh cucumbers.
- Fun fact – In our household (and in many Russian recipes), this salad is usually made by eye. We never measure ingredients—we just taste and adjust as we go!
- For a little crunch, my grandma used to add finely diced apple or cucumber.
- Super pro tip – If you start cutting the vegetables right away, even after they've cooled slightly, the pieces won’t be as uniform. If you have time, chill them in the fridge first—this helps keep the cuts nice and even!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 286kcalCarbohydrates: 26gProtein: 19gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 94mgSodium: 1129mgPotassium: 649mgFiber: 9gSugar: 4gVitamin A: 2743IUVitamin C: 9mgCalcium: 58mgIron: 2mg
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Note: Nutrition information is estimated and varies based on the products used.
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