Why You’ll Love This Recipe
Olivier Salad is the ultimate comfort food—creamy, flavorful, and incredibly filling. It’s easy to make, great for feeding a crowd, and can be prepared in advance. Its combination of tender potatoes, crisp pickles, and savory meat makes every bite satisfying. Whether served at celebrations or as a chilled meal on its own, this salad is a classic for good reason.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (boiled and diced)
- Carrots (boiled and diced)
- Eggs (hard-boiled and chopped)
- Pickles (dill or sour, finely diced)
- Green peas (cooked or canned, drained)
- Cooked meat (boiled chicken, ham, or bologna, diced)
- Mayonnaise
- Salt
- Pepper
- Optional: green onions or white onion (finely diced)
Directions
- Boil the potatoes and carrots in salted water until tender but still firm. Let cool, then dice into small cubes.
- Hard-boil the eggs, cool under cold water, peel, and chop.
- Dice the cooked meat and pickles into small, uniform cubes.
- In a large bowl, combine the potatoes, carrots, eggs, meat, pickles, and peas.
- Add mayonnaise, salt, and pepper to taste. Gently mix until everything is evenly coated.
- Chill in the refrigerator for at least 1 hour before serving to let the flavors blend.
- Serve cold, garnished with herbs or extra egg slices if desired.
Servings and timing
This recipe serves 6–8 people. Total time is about 45–60 minutes, including cooking and cooling time.
Variations
- Vegetarian: Omit the meat and add more boiled vegetables like green beans or cucumber.
- With apples: Add diced green apple for a slightly sweet, tart note.
- Spicy version: Mix in a little mustard or horseradish for a kick.
- Keto-friendly: Reduce or omit the potatoes and carrots and add more eggs or protein.
- Dressing twist: Mix mayo with a little sour cream or yogurt for a lighter taste.
Storage/Reheating
Store Olivier Salad in an airtight container in the refrigerator for up to 3 days. It is not suitable for freezing. Serve chilled—do not reheat, as it is traditionally served cold and contains mayonnaise.
FAQs
What is Olivier Salad?
Olivier Salad is a Russian potato salad made with diced vegetables, meat, eggs, and mayonnaise. It’s a traditional dish often served at holidays and celebrations.
Who invented Olivier Salad?
It was created in the 1860s by Lucien Olivier, a Belgian chef at a famous Moscow restaurant, though the original recipe was more elaborate.
Can I make Olivier Salad without meat?
Yes, it can be made vegetarian by omitting the meat and increasing the amount of eggs or vegetables.
What kind of meat is traditionally used?
Classic options include cooked chicken, bologna, or ham. In modern versions, ham or chicken is most common.
Can I use frozen peas?
Yes, just thaw and cook them briefly before using. Canned peas also work well.
Should the ingredients be warm or cold when mixed?
They should be cooled to room temperature or chilled before mixing to avoid the mayonnaise becoming runny.
Can I make this salad ahead of time?
Yes, in fact it tastes better after a few hours in the fridge, once the flavors have melded.
What can I serve with Olivier Salad?
It pairs well with bread, cold cuts, pickled vegetables, or as part of a holiday spread.
Is Olivier Salad the same as Russian Salad?
Yes, Olivier Salad is often called Russian Salad outside of Russia.
How do I prevent the salad from becoming watery?
Let all ingredients cool completely and drain any excess liquid from pickles or vegetables before mixing.
Conclusion
Russian Olivier Salad is a timeless, satisfying dish that’s perfect for festive occasions or everyday meals. With its creamy texture, hearty ingredients, and well-balanced flavors, it brings comfort and tradition to every bite. Easy to make ahead and even better the next day, this salad is a true classic of Eastern European cuisine you’ll want to make again and again.
PrintRussian Olivier Salad
Russian Olivier Salad is a traditional and hearty potato salad made with diced vegetables, eggs, pickles, and meat, all bound together with creamy mayonnaise. This crowd-pleasing dish is perfect for holidays, parties, or as a cold main course, and is a staple of Russian and Eastern European cuisine.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings
- Category: Salads
- Method: Boiling, Chilling
- Cuisine: Russian / Eastern European
Ingredients
- 3 medium potatoes, boiled and diced
- 2 medium carrots, boiled and diced
- 3 eggs, hard-boiled and chopped
- 1 cup cooked meat (chicken, ham, or bologna), diced
- 1 cup dill pickles, finely diced
- 1 cup canned or cooked green peas, drained
- 3/4 to 1 cup mayonnaise
- Salt and black pepper, to taste
- Optional: 2 green onions or 1/4 white onion, finely diced
Instructions
- Boil the potatoes and carrots until tender but not mushy. Let them cool completely, then dice into small cubes.
- Hard-boil the eggs, cool under cold water, peel, and chop finely.
- Dice the cooked meat and pickles into small, uniform pieces.
- In a large bowl, combine the potatoes, carrots, eggs, meat, pickles, peas, and optional onion.
- Add mayonnaise, season with salt and pepper, and gently stir until all ingredients are evenly coated.
- Chill in the refrigerator for at least 1 hour before serving. Garnish with extra egg slices or fresh herbs if desired.
Notes
- Ensure all ingredients are cooled before mixing to prevent the salad from becoming watery.
- For a lighter dressing, mix mayonnaise with a bit of sour cream or yogurt.
- Olivier Salad tastes even better after resting in the fridge for a few hours.
- Dice ingredients evenly for the best texture and presentation.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 115mg
