If you have a soft spot for hearty, comforting salads that bring a festive touch to any table, then you are going to adore this Olivier Salad – Russian Potato Salad Recipe. This classic dish boasts a beautiful harmony of textures and flavors—from tender boiled potatoes and carrots to the tangy crunch of dill pickles, all bound together with a creamy mayo dressing. It’s a cherished recipe that’s been a part of Russian celebrations for generations, and once you try it, you’ll understand why it’s so beloved around the world. Whether as a side dish or a main on a warm day, this salad is pure joy in every bite.
Ingredients You’ll Need
Simple ingredients come together to create this iconic Russian dish, each playing an important role in the overall flavor and texture. From the earthiness of potatoes to the bright pop of pickles and fresh herbs, every component is essential for that authentic taste.
- Russet potatoes (4 medium, peeled and diced): They offer a creamy softness that’s perfect for soaking up the dressing.
- Carrots (3 large, peeled and diced): Add a natural sweetness and a vibrant splash of color.
- Large eggs (5): Bring richness and a delicate texture when chopped finely.
- Frozen peas (1 cup, thawed): Little bursts of sweetness and a lovely green contrast.
- Dill pickles (6–7, finely chopped): The secret to that signature tang and crunch in the salad.
- Cooked ham or bologna (1 cup, diced): Provides a savory balance and a slight meaty bite.
- Mayonnaise (1/2 cup): The creamy binder that melds all ingredients beautifully.
- Dijon mustard (1 tablespoon, optional): Adds a subtle depth and slight kick if you like a little extra flavor.
- Salt and black pepper (to taste): Simple seasonings that enhance all the other ingredients.
- Chopped fresh dill or parsley (optional): A fresh herbal note and pretty garnish to finish.
How to Make Olivier Salad – Russian Potato Salad Recipe
Step 1: Cook the Vegetables
Start by placing your diced potatoes and carrots in a large pot of salted water. Bringing them to a boil, simmer for about 10 to 12 minutes or until they are fork-tender but not mushy. Once cooked, drain the vegetables well and spread them out to cool completely—this step prevents the salad from becoming watery later on.
Step 2: Hard Boil the Eggs
While your veggies are cooling, it’s time to cook the eggs. Place them in a small saucepan and cover with cold water. Bring the water to a boil, and then remove the pot from heat. Cover with a lid and let the eggs sit for 10 to 12 minutes for perfectly cooked yolks. Transfer them to an ice bath right after to stop the cooking process and make peeling easier. Once peeled, chop the eggs finely for that nice integration into the salad.
Step 3: Combine Ingredients
In a large mixing bowl, gently toss together the cooled potatoes and carrots with the chopped eggs, thawed peas, finely chopped dill pickles, and diced ham or bologna. This combination is what gives the Olivier Salad – Russian Potato Salad Recipe its distinctive character—a delightful mix of soft, creamy, and crisp textures.
Step 4: Add the Dressing and Season
Stir in the mayonnaise and Dijon mustard if you’re using it, then mix everything until it’s evenly coated. Season with salt and black pepper according to your taste preference. Don’t rush this part—the mayonnaise is what ties all the flavors together so make sure every bite is well dressed.
Step 5: Chill Before Serving
Cover the salad and place it in the refrigerator for at least 1 hour. This chilling period allows all the flavors to meld beautifully, making the salad taste even better than when freshly mixed. Plus, it gives the perfect refreshing temperature to the dish.
How to Serve Olivier Salad – Russian Potato Salad Recipe
Garnishes
A sprinkle of fresh chopped dill or parsley on top adds a burst of bright, herby flavor and makes the salad look extra inviting. You can also add a few olive slices or a dusting of paprika for a colorful touch if you like.
Side Dishes
This salad pairs wonderfully with grilled meats, roasted chicken, or even smoked fish. It also works superbly as part of a festive spread alongside rye bread and pickled vegetables for a full Russian-inspired meal experience.
Creative Ways to Present
Try serving the Olivier Salad in individual glass jars or lettuce cups for a charming appetizer presentation. Another great idea is to scoop it onto buttered toast or use it as a hearty sandwich filling—both ways amp up the fun and keep things simple while impressing your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Olivier Salad should be stored in an airtight container in the refrigerator. It keeps well for up to 3 days, though it’s best enjoyed within the first two since the veggies might start to release moisture and affect the texture.
Freezing
This salad doesn’t freeze well because mayonnaise-based dishes and boiled potatoes tend to become watery or grainy after thawing. For best results, prepare it fresh or consume leftovers within a few days.
Reheating
Since Olivier Salad is served cold, reheating is not recommended. If you prefer it at room temperature, just take it out of the fridge about 10 minutes before serving and give it a gentle stir to refresh the texture.
FAQs
Can I make Olivier Salad without ham or bologna?
Absolutely! You can substitute the meat with diced cooked chicken, turkey, or even a vegetarian option like cooked mushrooms or tofu for a different twist.
Is there a healthier alternative to mayonnaise?
Yes, you can replace some or all of the mayonnaise with Greek yogurt for a lighter creamy texture, which also adds a slight tang and boosts the protein content.
How long should I boil the potatoes and carrots?
About 10 to 12 minutes is ideal to get them fork-tender but still firm enough to hold their shape in the salad. Overcooking can make them mushy, which affects the texture.
Can I prepare this salad in advance for a party?
Definitely! Olivier Salad benefits from chilling for at least an hour, so making it a few hours ahead allows flavors to meld. Just give it a quick stir before serving.
What if I don’t have Dijon mustard?
Don’t worry if you’re out of Dijon mustard—this ingredient is optional. You can skip it or replace it with a pinch of dry mustard powder or a small amount of yellow mustard for a milder zing.
Final Thoughts
The Olivier Salad – Russian Potato Salad Recipe is a timeless classic that brings warmth and joy to any meal. Its perfect balance of textures and flavors makes it irresistible, whether you’re sharing it with family every day or serving it for a special occasion. Give this recipe a try—you’ll find it quickly becomes a beloved favorite that’s as comforting as a hug and as vibrant as a celebration.
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Olivier Salad – Russian Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes (plus chilling time)
- Yield: 8 servings
- Category: Salad
- Method: Boiling
- Cuisine: Russian
- Diet: Gluten Free
Description
Olivier Salad, also known as Russian Potato Salad, is a classic, creamy salad made with boiled potatoes, carrots, eggs, peas, pickles, and diced ham or bologna. This comforting dish is tossed in a mayo-based dressing, flavored optionally with Dijon mustard, and garnished with fresh dill or parsley. Perfect for holidays or everyday meals, this traditional Russian recipe offers a delightful balance of textures and flavors.
Ingredients
Vegetables
- 4 medium russet potatoes (peeled and diced)
- 3 large carrots (peeled and diced)
- 1 cup frozen peas (thawed)
- 6–7 dill pickles (finely chopped)
Protein
- 5 large eggs
- 1 cup cooked ham or bologna (diced)
Dressings and Seasonings
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard (optional)
- Salt and black pepper to taste
Garnish
- Chopped fresh dill or parsley (optional)
Instructions
- Boil vegetables: Place the diced potatoes and carrots in a large pot of salted water and bring to a boil. Cook for 10–12 minutes or until fork-tender, then drain and cool completely.
- Cook eggs: Meanwhile, place the eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10–12 minutes. Transfer eggs to an ice bath, peel, and chop finely.
- Combine ingredients: In a large mixing bowl, combine the cooled potatoes, carrots, chopped eggs, peas, pickles, and diced ham or bologna.
- Add dressing: Add mayonnaise and Dijon mustard, if using, and mix well until evenly coated.
- Season and chill: Season with salt and black pepper to taste. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Garnish and serve: Garnish with fresh dill or parsley if desired. Serve chilled.
Notes
- Traditionally made with bologna, this salad also works well with diced chicken or sausage.
- You can adjust the amount of mayo for a lighter version or use Greek yogurt as a partial substitute.
