This Olivier Salad (Russian Potato Salad) recipe is such a unique recipe. It’s a traditional dish in Russian cuisine and is served in most restaurants and at parties. This salad is also well known as the Russian Salad or Olivye in the Ukrainian community.

Other traditional Russian/Ukrainian recipes to try are the hearty borscht and meat pelmeni.

Olivier Salad Recipe (Russian Potato Salad) with spoon.

What is Olivier Salad?

Sharing the recipe for the traditional Russian potato salad, also known as Olivier Salad (Olivye) and referred to as Russian salad in our times.

Olivier Salad usually has peas, potatoes, carrots, onions, meat, pickles, and eggs all mixed with mayo. The meat used is either bologna, chicken, or ham.

The potatoes, eggs, and carrots are cooked by boiling the skin in water and then peeled.

Perfect cubes: Use this SLICER to get the perfect-sized even pieces every time.

What is Olivier Salad Recipe (Russian Potato Salad).

When to serve Olivier Salad (Olivye)?

Olivier salad is popular around the traditional New Year’s, Christmas, and Easter holidays.

It is also a salad served at most parties and family get-togethers in the Russian/Ukraine communities. Those of us who live in the United States and are slowly adjusting to more Americanized food don’t serve this salad as often as our parents did, but still considered a treat for parties.

This salad will keep well for days in the refrigerator. Mix everything and add the mayo at once, or add mayo to the salad fresh when serving.

Close up picture of Olivier Salad Recipe (Russian Potato Salad).

Tips to make Russian Potato Salad

Cooking the vegetables.

Cook the potatoes and carrots together. Check the readiness of the potatoes and carrots with a knife; it should pierce through the center easily. Cooking them the night before is a great idea; once cooked, refrigerate (skin on).

NOTE: The secret to the BEST olivye is allowing the cubed pickles to drain overnight in a sieve or squeezing out all the juices if in a hurry (add the pickles to a few paper towels and squeeze). This way, the juices from the pickles don’t overpower the flavors of the remaining ingredients and add sogginess to the salad.

What meat can I use?

You can use cooked chicken, ham, or bologna for the recipe. If purchasing bologna in the deli department, ask for low-sodium bologna. It makes a huge difference. You can also ask them to cut the slices thicker so they are cubed evenly.

How to prepare Olivier Salad Recipe (Russian Potato Salad).

A twist on Olivye Salad:

I like to add new twists to traditional recipes. My biggest favorite addition I added to this salad is fresh cucumbers and using fresh peas instead of canned (fresh frozen peas, thawed). The crunchiness of the fresh cucumbers gives it so much flavor. The canned peas are so soggy and taste mushy using fresh peas takes the salad to a new level. You’ll never want to go back to canned peas again.

Olivier Salad Recipe (Russian Potato Salad) in a bowl.

Our tradition with Olivier Salad:

So we have this tradition with Olivier Salad (Olivye salat) my mom started. If we serve Olivye, we must also serve stuffed cabbage rolls.

Other Traditional Russian Recipes to Try:

Olivier Salad Recipe (Russian Potato Salad)

Author: Valentina
4.95 from 17 votes
This Olivier Salad (Russian Potato Salad) recipe is a traditional dish in the Russian cuisine and served in most restaurants and parties. This salad is commonly known as the Russian salad and Olivye in the Ukrainian community.
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 10 servings


  • 3 potatoes, cooked and cubed
  • 3 carrots, cooked and cubed
  • 6 eggs, cooked and cubed
  • 3/4 lb meat, cubed
  • 3 dill pickles, cubed
  • 1 sweet onion, cubed
  • 1 cup frozen fresh peas
  • 1/2 english cucumber (2 small cuces), cubed
  • 1 cup mayo
  • salt and pepper, to taste
  • 1/2 tsp sugar, optional
  • dill to taste


  • In a large pot, add potatoes and carrots. Cover completely with water. Bring to a boil and cook about 20-25 minutes or until a knife pierces through easily. (Don’t overcook. Remove carrots and potatoes from water, set aside to cool).
  • In a small pot, add eggs, cover eggs will water and bring to a boil cook. Cook eggs 8-10 minutes. 
  • Cube all of the ingredients. 
  • Combine everything, mix. Add mayo to taste. You may need a little more than 1 cup, depending on sizes of your ingredients. 
  • Season with salt, pepper and sugar. Add fresh dill, mix. 


301kcal Calories15g Carbs13g Protein20g Fat3g Saturated Fat129mg Cholesterol412mg Sodium604mg Potassium3g Fiber4g Sugar3385IU Vitamin A16.7mg Vitamin C64mg Calcium3.2mg Iron
Nutrition Facts
Olivier Salad Recipe (Russian Potato Salad)
Amount Per Serving
Calories 301 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Cholesterol 129mg43%
Sodium 412mg18%
Potassium 604mg17%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 4g4%
Protein 13g26%
Vitamin A 3385IU68%
Vitamin C 16.7mg20%
Calcium 64mg6%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)