Authentic Olivier Salad
Authentic Olivier salad is a classic Russian potato salad that combines tender potatoes, crisp vegetables, and savory protein in a creamy dressing. Perfect for holiday tables or as a hearty side for weeknight dinners.
Prep
15 min
Cook
20 min
Total
35 min
Servings
6 servings
Ingredients
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Instructions
- 1
Cook the vegetables: Boil potatoes and carrots in salted water until tender but firm, about 10–12 minutes. Add peas in the last 2 minutes of cooking. Drain and cool completely.
- 2
Prepare the protein: While vegetables cool, hard-boil eggs, peel, and chop. Dice chicken or ham if using.
- 3
Combine ingredients: In a large mixing bowl, add potatoes, carrots, peas, pickles, eggs, and protein. Gently fold together.
- 4
Dress the salad: Add mayonnaise and Dijon mustard. Stir gently until all ingredients are evenly coated. Season with salt and black pepper to taste.
- 5
Chill before serving: Cover and refrigerate for at least 1 hour to let flavors meld. Serve cold.
Used in this recipe: Stainless Steel Stockpot Instant-Read Thermometer (Amazon, affiliate links)
Nutrition (per serving)
310 kcal
Calories
Olivier salad is a classic Russian-style potato salad: diced boiled potatoes, carrots, peas, pickles and eggs, bound with a simple mayonnaise dressing. It is a staple of holiday tables across Eastern Europe, but it is easy enough for a weeknight side. This version makes 6 servings, takes 35 minutes including boiling the vegetables, and needs at least an hour in the fridge before serving. Add chicken or ham and it becomes the heartier “chicken olivye” style.
What You Need
**Vegetables**
- 3 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 3-4 small dill pickles, diced
**Protein**
- 3 hard-boiled eggs, chopped
- 1 cup cooked chicken or ham, diced (optional, for the chicken olivye style)
**Dressing**
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
**Optional garnish:** fresh dill, chopped
How to Make Olivier Salad
- **Cook the vegetables.** Boil the potatoes and carrots in salted water until tender but still firm, about 10-12 minutes. Add the peas for the last 2 minutes. Drain and cool completely.
- **Prepare the protein.** While the vegetables cool, hard-boil the eggs, then peel and chop them. Dice the chicken or ham if you are using it.
- **Combine.** In a large bowl, gently fold together the potatoes, carrots, peas, pickles, eggs and chicken or ham.
- **Dress.** Add the mayonnaise and Dijon and stir gently until everything is evenly coated. Season with salt and pepper.
- **Chill.** Cover and refrigerate for at least 1 hour so the flavors meld. Serve cold, topped with dill.
What Makes Olivier Salad Good
The salad depends on texture. Dice everything the same small size so each spoonful has a bit of every ingredient, and cool the potatoes and carrots completely before adding the dressing. Warm vegetables soak up the mayonnaise and turn the salad heavy and greasy.
- **Potatoes:** use firm, waxy potatoes such as Yukon Gold or red potatoes, which hold their shape better than russets. Russets can turn mushy and pasty.
- **Pickles:** if yours are very salty, rinse them briefly under cold water before dicing, and taste the salad before adding extra salt.
- **Chill first:** cold ingredients keep the salad crisp and the dressing from thinning.
Variations and Substitutions
- **Vegetarian:** skip the chicken or ham and add extra peas or diced roasted bell peppers.
- **Lighter dressing:** use half mayonnaise and half Greek yogurt. Expect a tangier, less rich salad.
- **Tangier:** stir a teaspoon of pickle juice into the dressing.
- **More crunch:** add finely chopped celery or radishes.
- **No eggs:** the salad still works. Add extra pickles or a splash of sour cream to keep it creamy.
- **No Dijon:** regular yellow mustard or a small dash of vinegar can stand in, though Dijon gives the classic tang.
- **Canned peas:** drain them well. Frozen peas keep more texture, but canned will do.
What to Serve With It
Olivier is a cold side, so it suits anything hot and savory: roast chicken, grilled meats, or a bowl of authentic Ukrainian borscht for a full Eastern European spread. If you like potato salads in general, compare it with this easy old-fashioned potato salad or the bacon-and-ranch loaded baked potato salad. For a hot potato dish on the same table, try cheesy stuffed potato cakes.
Make Ahead and Storage
The salad tastes better after a few hours in the fridge, so you can make it up to a day ahead. Keep it covered so the vegetables do not dry out. In an airtight container it keeps for 3-4 days. Because it contains eggs and mayonnaise, do not leave it at room temperature for more than 2 hours, or 1 hour if the room is above 90°F. See the USDA’s guidance on the danger zone for details. Potato salads do not freeze well, since the potatoes turn grainy and the dressing separates.
Olivier Salad FAQ
Can I make it ahead?
Yes, a few hours before serving is ideal, and up to a day ahead is fine.
How long does it keep?
3-4 days in an airtight container in the refrigerator.
Is it different from regular potato salad?
Yes. Olivier is finely diced and includes peas, carrots, pickles and often a protein, with a plain mayonnaise dressing, whereas many American potato salads use larger chunks and mustard or vinegar.
