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.
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📖Recipe
Russian Potato Salad (Olivier Salad)
This classic Russian Olivier Salad is a creamy and hearty potato salad packed with eggs, ham, pickles, and sweet peas. A must-try dish for any occasion!
Ingredients
- 12 ounces carrots
- 5 large eggs
- 1 ½ pounds golden potatoes
- 5 medium pickled cucumbers, or fresh cucumber (also great!)
- ½ tablespoon 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 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
Calories: 370kcalCarbohydrates: 37gProtein: 23gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 113mgSodium: 1368mgPotassium: 939mgFiber: 11gSugar: 6gVitamin A: 5927IUVitamin C: 17mgCalcium: 80mgIron: 3mg
Tried this recipe?Let us know how it was!
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