Valentina Ablaev
This olivier salad is a classic Russian side dish for a reason! At every holiday, birthday party, or family gathering, you can expect Olivie to be on the menu!
The salad is loaded with boiled, chopped potatoes, carrots, and eggs, accompanied by pickles, peas, and meat, then tossed in mayonnaise as the dressing.
Before You Start
- Have the right tools. This russian salad recipe requires a lot of chopping, but you can make that time so much faster with the use of a vegetable chopper! Pro tip: The chopper gives the vegetables their uniform sizes, which is vital in the salad, as you want each vegetable to be present in every bite.
- Prep veggies in advance. The best way to prepare this salad is to boil the vegetables and eggs the day before you plan to assemble the salad. That way the ingredients are cooled and ready to go!
What is Traditional Olivier Salad?
Olivier (Olivye) is often referred to as the Russian Potato Salad. It was invented by chef Lucien Olivier and then largely popularized throughout Russia and Belarus. Afterward, it made its mark in Slavic restaurants and became a family staple throughout Eastern Europe.
Ingredient Tips for Classic Olivier Salad
- Potatoes – Russet potatoes, like in most Slavic dishes, are the key ingredient. You can also use yukon gold potatoes!
- Carrots – Large carrots add a sweetness to the salad that just can’t be beat.
- Eggs – Hard-boiled to add heartiness and flavor to this salad.
- Bologna – A classic choice of protein for this salad. We prefer picking ours up at the European market, but you can use any of your favorite meats. If purchasing from a deli, ask for garlic bologna, which is a mixture of chicken and pork meat.
- Pickles – Dill pickles add a great tang and crunch to this salad. You can use your favorite pickle brand.
- Onion – A sweet onion is a controversial addition, but essential in my opinion. The flavor and texture it adds are a must.
- Cucumber – Ah, another controversial ingredient. Though not everyone includes cucumber in their olivie, I have found it to be an incredible addition to this salad.
- Peas – You can use canned peas that are drained or frozen peas for the salad.
- Mayo – A classic russian dressing, delicious and straightforward.
- Seasoning – Salt, black pepper, and an optional touch of sugar.
- Fresh herbs – Fresh dill takes this salad to the next level.
Refer to the recipe card below for a complete list of ingredients and quantities.
How to Make Olivier Salad
- Cook the vegetables. Clean potatoes and carrots before adding them to a large pot of water, but don’t peel the skins. Bring to a boil and simmer for 20-25 minutes. Drain and cool the vegetables before peeling them.
- Chop. Cube all the vegetables, hard-boiled eggs, and bologna.
- Combine. Add all the cubed ingredients, along with the frozen peas, to a large bowl.
- Dressing. To the salad bowl, add mayo, salt, pepper, sugar, and fresh dill.
One of the biggest errors when chopping the ingredients is dicing into different-sized pieces. You want all the ingredients to be uniform in size.
Make Olivier Vegetarian
This salad can be just as delicious without meat. This variation is a popular one, so don’t be afraid to experiment with what you like! Leave out the meat entirely..
Pro Tip for Make-Ahead Olivier Salad
- Don’t peel vegetables. When boiling the carrots and potatoes, be sure to keep the skin on.
- Keep the salad from going soggy. Don’t add an excessive amount of mayo. You can always add more.
- Check for seasoning. This salad is full of a multitude of flavors, and the right amount of salt perfectly complements them all. When it comes to dishes loaded with potatoes, more salt is often required. Taste the salad as you prepare it to gauge whether it needs a touch more seasoning.
- Garnish. Top the salad with fresh parsley or fresh dill for the most beautiful presentation.
- Don’t overcook the potatoes. If you overcook the potatoes, they will become overly soft and mushy. Check for readiness by inserting a knife in the center of the potatoes; it should easily insert and come out.
Make-Ahead
The potato salad is great and one of my favorite salads to make in advance for parties or gatherings.
- Boil the eggs, potatoes, and carrots. Store in fridge unpeeled.
- Peel the salad and dice it, but don’t mix the salad yet.
- Before serving, add the mayo and season – toss to combine!
Serving Olivie – Slavic Classics
When it comes to traditional Slavic cuisine, there are just a few staples everyone makes. This salad, along with homemade pelmeni, a pot of classic red borscht, and even shuba salad. Here are some other Slavic recipes to try:
Store Leftover Salad
Storage. This salad is great to store for later! Sometimes the leftovers taste even better the next day! Simply add to an airtight container and store in the refrigerator for up to 3 days.
Freezing. We do not recommend freezing leftover salad.
More Salad Recipes
If you enjoyed this russian potato salad recipe, be sure to try our other popular side salad recipes; here are some of our favorites:
Cabbage
Salad
Chicken
If you tried this olivier salad recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Olivier Salad (Russian Potato Salad)
Ingredients
Instructions
- Scrub the potatoes and carrots clean, leaving the peel on.
- Add the potatoes and carrots to a large pot. Cover with water and bring to a boil. Cook for 20-25 minutes, or until the potatoes are piercable with a knife.
- To a small pot, add the eggs, cover with water, and bring to a boil. Lower the heat and simmer for 8-10 minutes.
- Once the eggs are cooked, add them to an ice bath and peel.
- Peel the potatoes and carrots with a small knife.
- Cube the eggs, potatoes, carrots, bologna, dill, onion, and cucumber.
- Add all the diced ingredients to a large bowl and mix with the frozen peas and mayonnaise.
- Mix until incorporated and then season with salt, pepper, sugar, and fresh dill. Mix again.
- Refrigerate until ready to serve.
Notes
- Prep veggies in advance. For an extra simple prep time, boil the veggies in advance and allow them to cool before adding to the fridge. They can be stored in the refrigerator for up to 3 days. They are even easier to peel when cold.
- No soggy salad. To prevent a soggy salad, assemble the salad without the dressing. Right before serving, toss the salad with the dressing, and enjoy.
- Store leftovers. Keep leftovers in the fridge in an airtight container for up to 3 days.
Nutrition
FAQ’s
Yes, you can swap out bologna for chopped chicken, or ham.
You can use your favorite pickles, but we particularly love using mini dill pickles.
We love the flavor and texture from fresh frozen peas, but you can absolutely use canned peas.
