Russian Olivier Salad is a creamy, hearty potato salad that’s a staple at Russian gatherings. It’s made with potatoes, eggs, ham (or kielbasa), pickles, and sweet peas, all tossed in a rich mayo-based dressing.
Think of it as a Russian take on classic potato salad, but with even more flavor!
Russian Potato Salad
This salad was always on our holiday table, and I still make it for a simple, comforting meal. It’s easy to customize, swap the ham for chicken, use fresh cucumbers, or add sour cream for extra tang.
However you make it, Olivier Salad is always a crowd-pleaser!
🛒Ingredients
- Onion. Just a little adds a sharp bite, balancing out all the creamy richness. Some people skip it, but I think the salad loses depth without it! If you prefer a milder flavor, go for sweet onions.
- Ham. Use regular or Bologna ham or look for Doctor’s sausage at a Russian store. It’s a kielbasa-style sausage but without the smoky flavor.
- Canned peas. These add a touch of sweetness and a soft, creamy texture. Canned peas work best, frozen peas won’t give the same result!
- Mayonnaise. The heart of the dressing! I love using homemade mayo or one from a Russian store, it truly makes a difference in flavor.
- Plain yogurt or sour cream. My little twist! It lightens up the mayo while adding a subtle tang. My grandma made it with just mayo, but I love this balance, and it’s a bit healthier, too.
- Pickled cucumbers. The crunch and tanginess help keep this salad from feeling too heavy. Russian-style pickles, like dill or fermented ones, are best for authentic flavor.
- Golden potatoes. The foundation of the salad. Always boil them with the skins on, this keeps them from getting too watery.
- Carrots. Adds natural sweetness and a pop of color. Olivier Salad just wouldn’t be the same without them!
- Eggs. They make the salad extra creamy and rich.
- Salt and black pepper. Seasoning is key! Follow the measurements in my recipe, but trust your taste buds, just remember that as the salad chills, the flavors deepen, so don’t go overboard at first.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥣How To Make Russian Potato Salad
- Boil the veggies: Cook whole potatoes and carrots (skins on) in boiling water for 20-30 minutes, until fork-tender.
- Boil the eggs: In a separate pot, boil eggs for 11 minutes.
- Cool and peel: Let everything cool, then peel the eggs and veggies.
- Dice everything: Cut potatoes, carrots, onion, eggs, and ham into small cubes.
- Mix it up: Combine everything in a large bowl with pickles, peas, salt, and pepper.
- Add dressing: Stir in mayo and yogurt until well coated. Season with salt and pepper.
- Optional garnish: Sprinkle in fresh dill for extra flavor!
Rita's Tip
Serve cold. This salad is best when well chilled, give it at least an hour before serving.
📋Tips
- For a little crunch, some families add finely diced apples.
- Pro tip: If you cut the vegetables too soon, they won’t be as uniform. Let them chill in the fridge first for cleaner cuts.
- Make it vegetarian by simply leaving out the ham.
- Smaller pieces = better flavor! Just don’t dice them too tiny.
- Mayonnaise. U.S. store-bought mayo can taste artificial. Homemade mayo takes just 10 minutes with a small blender, or grab Russian or Ukrainian mayo from a specialty store for authentic flavor.
🍱Storage Instructions
Keep in an airtight container in the refrigerator for up to 3 days.
FAQ
Yes, it actually tastes better after chilling for a few hours or overnight, the flavors have time to meld together.
Canned peas give the classic soft, sweet texture this salad is known for, frozen peas hold their shape more and change the texture slightly.
About 3 to 4 days stored in an airtight container, the potatoes and mayo dressing hold up well over that time.
Fun Variations to Try
- Chicken Version. Swap the ham for diced cooked chicken for a different protein.
- Extra Tangy. Add a little more pickle juice or a splash of vinegar for more brightness.
- Apple Crunch. Add finely diced apple for a touch of sweetness and crunch.
More Salad Recipes You'll Like
- Creamy Potato Salad With Bacon And Cheese
- Mayo Free Pesto Potato Salad
- Dill Pickle Pasta Salad
- Chicken Salad
📖Recipe
Russian Potato Salad (Olivier Salad)
Video
Ingredients
- 12 ounces carrots
- 5 large eggs
- 1 ½ pounds golden potatoes
- 5 medium pickled cucumbers, or fresh cucumber (also great!)
- ½ tablespoon yellow onion, regular or sweet, diced
- 1 pound ham, Regular, Bologna or non-smoked Russian kielbasa sausage
- 12 ounces canned sweet peas, rinsed and drained
- ¼ cup mayonnaise, I like to use homemade or from Russian store
- ¼ cup plain unsweetened yogurt, or sour cream
- 2 teaspoons salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 tablespoon dill, or green onions
Instructions
- Boil the veggies: Cook whole potatoes and carrots (skins on) in boiling water for 20-30 minutes, until fork-tender.12 ounces carrots, 1 ½ pounds golden potatoes, 5 large eggs
- Boil the eggs: In a separate pot, boil eggs for 11 minutes.
- Cool and peel: Let everything cool, then peel the eggs and veggies.
- Dice everything: Cut potatoes, carrots, onion, eggs, and ham into small cubes.½ tablespoon yellow onion, 1 pound ham
- Mix it up: Combine everything in a large bowl with pickles, peas, salt, and pepper.5 medium pickled cucumbers, 12 ounces canned sweet peas, 2 teaspoons salt, ½ teaspoon black pepper
- Add dressing: Stir in mayo and yogurt until well coated. Taste for seasoning.¼ cup mayonnaise, ¼ cup plain unsweetened yogurt
- Optional garnish: Sprinkle in fresh dill for extra flavor!1 tablespoon dill
Nutrition
Before You Go
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