Name: Olivier Salad – Russian Potato Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Russian
Ingredients: 4 medium potatoes (peeled and diced); 3 medium carrots (peeled and diced); 1 cup frozen peas; 4 large eggs; 6 medium pickles (diced); 1/2 cup cooked chicken breast or ham (diced, optional); 1/2 cup mayonnaise; 2 tablespoons sour cream; 1 teaspoon Dijon mustard; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh dill or parsley (chopped)

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A true gem of Russian cuisine, Olivier Salad – Russian Potato Salad is equal parts comfort food and celebration staple. Brimming with tender potatoes, crisp carrots, sweet peas, zesty pickles, and a creamy, tangy dressing, this salad is loved across generations for good reason. Whether you’re planning a holiday table or craving a hearty, refreshing side, this classic will win you over with its colorful layers and irresistible, familiar flavors.

Olivier Salad – Russian Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this salad lies in how simple but essential each ingredient is. Each one brings a unique color, taste, or satisfying texture, creating a salad that’s far greater than the sum of its parts. Let’s break down what you’ll need:

Potatoes: Choose waxy potatoes for the perfect tender-yet-hold shape. Dice evenly for best results.
Carrots: Their bright sweetness and lovely color are signature to this salad.
Frozen peas: Just a quick blanch adds bursts of color and a little pop with every bite.
Eggs: Hard-boiled eggs add creaminess and protein, plus a familiar richness.
Pickles: Briny, crunchy diced pickles balance the creamy dressing and sweet vegetables.
Cooked chicken breast or ham (optional): Adds extra heartiness if you’re serving this as a meal or want a bit more substance.
Mayonnaise: The classic creamy base that binds everything together—don’t be shy!
Sour cream: Adds tang and lightens up the dressing for a balanced, smooth finish.
Dijon mustard: A touch of mustard brightens the flavor—just enough to make the salad sing.
Salt: Essential for seasoning all the cooked vegetables and rounding out every bite.
Black pepper: A gentle background heat that enhances all the savory notes.
Fresh dill or parsley: Chopped herbs add a burst of freshness and that final, irresistible aromatic touch.

How to Make Olivier Salad – Russian Potato Salad

Step 1: Boil the Vegetables and Peas

Start by placing the diced potatoes and carrots in a large pot, covering them with cold water to ensure even cooking. Bring everything up to a boil, then let them simmer for 8 to 10 minutes, keeping an eye out—they should be tender but not falling apart. In the last 2 minutes of cooking, gently stir in the frozen peas. Drain everything together and let cool completely. This step is key: cooled veggies keep the salad crisp and prevent the dressing from getting watery.

Step 2: Hard-Boil and Dice the Eggs

While the vegetables are cooling, get your eggs going. Place them in a saucepan and cover with cold water. Bring to a gentle boil, then cook for 9 minutes to get that perfectly cooked, golden yolk. Immediately cool the eggs under cold running water to stop them from overcooking, then peel and dice. The eggs add creaminess and a touch of luxury to every bite.

Step 3: Mix the Veggies, Eggs, Pickles, and Protein

In a big mixing bowl, toss together the cooled potatoes, carrots, peas, diced eggs, and diced pickles. If you’re adding chicken or ham, fold it in now. The mix should look vibrant and inviting—every ingredient evenly distributed for a balanced flavor in every forkful.

Step 4: Prepare the Dressing

In a small bowl, whisk up the mayonnaise, sour cream, Dijon mustard, salt, and black pepper. Taste it—add a pinch more salt or mustard if your personal preference leans that direction. This luscious dressing is what makes Olivier Salad – Russian Potato Salad so satisfying.

Step 5: Combine and Finish

Pour the creamy dressing over the salad, then gently toss to coat everything. Be careful not to mash the potatoes or eggs; use a light hand for a beautiful, chunky texture. Sprinkle with plenty of freshly chopped dill or parsley for that signature burst of freshness, and let the salad chill in the fridge for at least an hour. The flavors will come together and deepen, making each bite extra special.

How to Serve Olivier Salad – Russian Potato Salad

Garnishes

A sprinkle of fresh dill or parsley right before serving not only adds color but accents the flavor beautifully. For a touch of nostalgia, try a few decorative slices of hardboiled egg or a smattering of extra diced pickles on top, making your bowl of Olivier Salad – Russian Potato Salad truly sing.

Side Dishes

This salad is a natural with hearty dark or rye bread—perfect for mopping up the creamy dressing. It’s also wonderful perched on a plate alongside cold cuts, smoked fish, or other traditional Russian appetizers, turning any meal into a festive spread.

Creative Ways to Present

For parties, try packing the salad into a round mold for a show-stopping presentation. Serve in individual ramekins, or on crisp lettuce leaves for fresh crunch. Tiny canapés? Pile spoonfuls onto rye crackers or cucumber rounds for a bite-sized, chic take on a classic.

Make Ahead and Storage

Storing Leftovers

Olivier Salad – Russian Potato Salad holds up well in the fridge, tightly covered, for up to three days. The flavors actually meld and improve after a night’s rest, making it a dream dish for prepare-ahead gatherings or leisurely lunches.

Freezing

While technically possible, freezing isn’t recommended—potatoes and eggs can become mealy after thawing, and the creamy dressing tends to separate. Best to enjoy your salad fresh, or within a couple of days for top-notch texture.

Reheating

This one’s meant to be enjoyed chilled or at cool room temperature, so skip the microwave. If your Olivier Salad – Russian Potato Salad has firmed up a bit in the fridge, just give it a gentle stir and let it sit out for about 10 minutes before serving for the perfect creamy consistency.

FAQs

Can I make Olivier Salad – Russian Potato Salad vegetarian?

Absolutely! Simply skip the ham or chicken. You’ll still have all the traditional flavor and plenty of protein, thanks to the hearty eggs and veggies.

What kind of pickles should I use?

Russian or Eastern European style pickles are traditional, but any good-quality, crunchy dill pickle will do. Avoid bread-and-butter pickles, which are too sweet for this salad.

Is there a substitute for sour cream?

If you don’t have sour cream on hand, plain Greek yogurt works beautifully, adding a nice tang and keeping the dressing creamy.

How far in advance can I make this salad?

You can prepare Olivier Salad – Russian Potato Salad up to two days ahead. In fact, it tastes even better after the flavors blend overnight—just give it a gentle toss before serving.

Can I use canned peas instead of frozen?

You can, but be very gentle when mixing, as canned peas are softer and can break apart easily. If possible, stick to frozen for color and texture.

Final Thoughts

This is a salad made for sharing and celebrating, and there’s a reason why Olivier Salad – Russian Potato Salad has found its way to tables around the world. Whether you’re new to Russian cooking or looking for a taste of nostalgia, this recipe never disappoints. Give it a try and make it your own—you might just find it becomes your go-to for every occasion!

Olivier Salad – Russian Potato Salad Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 35 minutes (plus chilling time)
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A classic Russian Olivier Salad, also known as Russian Potato Salad, is a flavorful and creamy dish perfect for holidays or gatherings. This salad features a medley of potatoes, carrots, peas, eggs, pickles, and a tangy dressing, creating a delicious combination of textures and flavors.

Ingredients

Scale

Potato Mixture:

4 medium potatoes (peeled and diced)
3 medium carrots (peeled and diced)
1 cup frozen peas

Additional Ingredients:

4 large eggs
6 medium pickles (diced)
1/2 cup cooked chicken breast or ham (diced, optional)
1/2 cup mayonnaise
2 tablespoons sour cream
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh dill or parsley (chopped)

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Instructions

Prepare Potato Mixture: Cook potatoes and carrots in boiling water, adding peas in the last 2 minutes. Drain and let cool.
Cook Eggs: Boil eggs for 9 minutes, then dice after cooling.
Combine Ingredients: Mix potatoes, carrots, peas, eggs, pickles, and chicken/ham if using in a bowl.
Make Dressing: Whisk together mayonnaise, sour cream, mustard, salt, and pepper until smooth.
Combine Salad: Pour dressing over the salad and toss gently.
Serve: Sprinkle with fresh dill or parsley before serving.