Olivier Potato Salad

Why You’ll Love This Recipe

Olivier Salad is more than just a potato salad—it’s a full-flavored, satisfying combination of creamy, savory, and slightly tangy ingredients. It’s incredibly customizable and can be made vegetarian or with your choice of protein. Whether you’re serving it at a party, family dinner, or picnic, this salad is a guaranteed crowd-pleaser thanks to its familiar yet unique flavor profile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potatoes (Yukon Gold or similar)
• Carrots
• Green peas (fresh or frozen)
• Pickles (preferably dill, finely chopped)
• Hard-boiled eggs
• Cooked chicken breast, bologna, or ham (optional)
• Mayonnaise
• Salt and black pepper to taste

Directions

1. Boil the potatoes and carrots in salted water until just tender. Drain and let cool completely, then dice into small cubes.
2. Cook the green peas briefly in boiling water (if using fresh or frozen), then drain and cool.
3. Chop the pickles, hard-boiled eggs, and cooked meat (if using) into small, even pieces.
4. In a large mixing bowl, combine the potatoes, carrots, peas, pickles, eggs, and meat.
5. Add mayonnaise and gently mix until everything is evenly coated.
6. Season with salt and black pepper to taste.
7. Refrigerate for at least 30 minutes before serving to allow flavors to develop.

Servings and timing

This recipe serves approximately 6–8 people.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes (plus chilling time)

Variations

• Make it vegetarian by omitting the meat or replacing it with cooked chickpeas.
• Use sour cream or Greek yogurt in place of some of the mayonnaise for a lighter version.
• Add fresh herbs like dill or parsley for extra brightness.
• Include diced apple for a touch of sweetness and crunch.
• Substitute pickled cucumbers with capers or gherkins for a sharper flavor.

Storage/Reheating

Store Olivier Salad in an airtight container in the refrigerator for up to 3 days.
This salad is meant to be served cold or at room temperature. Do not reheat. Stir gently before serving, and add a bit more mayo if the salad appears dry after storage.

FAQs

What is the origin of Olivier Salad?

Olivier Salad was created in the 1860s by Lucien Olivier, a Belgian chef at a famous restaurant in Moscow. It has since become a classic Russian dish.

Can I make Olivier Salad ahead of time?

Yes, it actually tastes better after a few hours or overnight in the fridge.

What kind of meat is best for this salad?

Traditional versions use diced bologna or cooked chicken, but ham, turkey, or even beef can be used.

Is it okay to freeze Olivier Salad?

Freezing is not recommended due to the mayonnaise and texture of the vegetables after thawing.

Can I use canned peas?

Yes, but make sure to drain them well to avoid excess moisture in the salad.

Should I peel the potatoes and carrots?

Yes, they should be peeled before or after boiling, depending on preference.

How small should I cut the vegetables?

Aim for a uniform small dice, about pea-sized, for the best texture and presentation.

Can I use other types of pickles?

Dill pickles are traditional, but you can use sweet pickles if you prefer a milder taste.

What can I serve with Olivier Salad?

It pairs well with grilled meats, sandwiches, or as part of a holiday buffet.

How long can it sit out at a party?

Because it contains mayo and eggs, it should not sit out for more than 1–2 hours at room temperature.

Conclusion

Olivier Potato Salad is a hearty, comforting dish that brings a taste of tradition to your table. Whether made with meat or kept vegetarian, its creamy texture and satisfying mix of flavors make it a standout side or light main dish. Ideal for celebrations, potlucks, or family dinners, this classic salad is one you’ll want to revisit again and again.

Olivier Potato Salad

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Olivier Potato Salad, also known as Russian Salad, is a creamy, hearty dish made with diced potatoes, carrots, peas, eggs, pickles, and optionally meat. It’s a festive, satisfying salad popular in Eastern European cuisine, perfect for gatherings and holidays.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings
• Category: Side Dish
• Method: Boiled
• Cuisine: Russian
• Diet: Kosher

Ingredients

• 3 medium Yukon Gold potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 1 cup green peas (fresh or frozen)
• 1/2 cup dill pickles, finely chopped
• 4 hard-boiled eggs, chopped
• 1 cup cooked chicken breast, bologna, or ham, diced (optional)
• 1 cup mayonnaise
• Salt and black pepper to taste

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Instructions

1. Boil the potatoes and carrots in salted water until just tender, about 15–20 minutes. Drain and let cool completely, then dice into small cubes if not already diced.
2. Cook the green peas in boiling water for 1–2 minutes if using fresh or frozen. Drain and cool.
3. Chop the pickles, hard-boiled eggs, and cooked meat (if using) into small, uniform pieces.
4. In a large mixing bowl, combine the potatoes, carrots, peas, pickles, eggs, and meat.
5. Add mayonnaise and mix gently until everything is evenly coated.
6. Season with salt and black pepper to taste.
7. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Notes

• Cut all ingredients into uniform, small pieces for the best texture and presentation.
• This salad tastes best when made a few hours ahead or the night before.
• Substitute Greek yogurt or sour cream for part of the mayo to lighten it up.
• Do not freeze—texture and flavor will be affected.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 3g
• Sodium: 450mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 110mg