Olivier Salad Recipe – Russian Potato Salad (video)
The most delicious potato salad recipe ever! Olivier salad is an easy and delicious Russian potato salad made with potatoes, carrots, eggs, sausage and peas! It’s dressed with creamy mayonnaise and fresh dill. This Russian staple dish can be served as a side dish or enjoyed on its own. You’ll find this creamy salad at any special occasion or holiday celebration in Eastern Europe and Russia. You can also find this recipe in my new cookbook, Beyond Borscht, which features 75 Eastern European recipes!
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Ingredients for Russian Potato Salad
Here are the ingredients you’ll need for this creamy and delicious potato salad:
- Potatoes: I recommend using russet potatoes or gold potatoes since they will hold their shape well after being boiled/baked.
- Eggs: use organic eggs for the most flavor.
- Sausage: I typically use regular beef franks for this recipe. You can also use bologna or even diced rotisserie chicken for this salad.
- Peas: canned or frozen sweet peas will work.
- Pickles: don’t use sweet bread pickles! Only use kosher dill pickles for best results.
- Mayonnaise: for dressing the salad.
- Dill: fresh dill will add the most amount of authentic flavor!
Cooking Ingredients for Olivier Salad
This Russian potato salad is full of delicious ingredients and loads of root vegetables. I like to start by preparing the potatoes, carrots and hard-boiled eggs first.
- Carrots & Potatoes: Place the potatoes and carrots into a large pot filled with salted water and add the unpeeled potatoes and carrots. These need to be boiled until they’re fork tender. The carrots usually take about 12 to 15 minutes and the potatoes can take up to 25 minutes, depending on size. Carefully take the vegetables out of the water as they finish cooking and allow them to cool on a tray. Once they’re cooled to touch, take a paring knife and gently remove the peel.
- Hard Boiled Eggs: The eggs need to be hard-boiled with a firm yolk for best results. First, bring a small saucepot filled with salted water to a boil. Then use a spoon to drop the eggs into the water. Boil the eggs for 9 1/2 to 10 minutes, then drain the hot water and fill the pot with ice. This will stop the cooking process and will cool down the eggs faster.
How to Make Olivier Salad
Once you have the vegetables and eggs cooked, it’s time to assemble this Russian Potato Salad!
- Olivier potato salad is best when all the ingredients are diced to the same size. This way, you’ll get to enjoy all the flavors combined together! I recommend dicing everything pea-sized for the best look, taste and texture. Dice the potatoes, carrots, eggs and sausage/ham and place into one large mixing bowl. Dice the pickles, scallions (or onion) and dill.
- Once you have everything diced and ready to go, it’s time to dress this salad/ Most salads in Russia are dressed with mayonnaise and this one is no exception! I like to lighten up the dressing by doing half mayonnaise and half sour cream. If you want a richer salad, replace the sour cream with more mayonnaise! Add in the mayonnaise, sour cream and fresh dill and use a spatula to combine everything together into a uniform mixture.
- Season the salad with salt and optional black pepper, to taste.
- The original recipe that was invented in the 1800’s also had caviar! Try making this salad extra special by adding spoonful’s of salmon roe on top!
Make-Ahead Instructions for Salad
If you are enjoying this Olivier potato salad right away, combine all the ingredients together in a large bowl, add the dressing and enjoy! If you want to prepare this salad ahead of time, I recommend keeping some of the ingredients separately. Place the potatoes, carrots, eggs and sausage/ham into one mixing bowl. Into the second mixing bowl, add the pickles, scallions or onion and dill. Keep both bowls covered and in the refrigerator until ready to assemble the salad.
Enjoyed this delicious Russian recipe? Check out some of my other Eastern European recipes you’re sure to enjoy!
- Smoked Salmon Potato Salad – amazing seafood salad with flaky smoked salmon, salmon roe, 7-minute eggs and zesty dressing!
- Mimosa Tuna Salad – a unique layered salad that’s perfect for holidays! With tuna, potatoes, eggs, cheese, and more!
- Vinaigrette Beet Potato Salad – this Ukrainian potato salad is made with beets, pickles and carrots!
- Russian Salmon Coulibiac – the most delicious fish pastry ever with flaky salmon, mushroom rice and a zesty dill and lemon sauce!
- Classic Beef Borscht – this amazing recipe for beef borscht is made with lots of beets and veggies!
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Olivier Salad Recipe – Russian Potato Salad (video)
- 4 medium-sized Yukon or Russet potatoes
- 5 large carrots
- 6 to 7 large eggs, hard-boiled
- 10 small pickles
- 3 green scallions, or 1 small sweet onion, diced
- small bunch fresh dill
- 1 1/2 cups diced smoked ham or sausage
- 1 cup sweet peas, fresh or canned
- 1/2 cup olive oil mayonnaise
- 1/2 cup sour cream
- salt to taste, about 2 teaspoons
- Place the carrots and potatoes into a large pot of salted water. Bring the water to a simmer and cook the vegetables until they're fork tender. The carrots will take approximately 15 minutes, the potatoes can take up to 25 minutes. Carefully remove the vegetables from the hot water with tongs and set onto a tray to cool before peeling. Once cooled enough to handle, carefully peel the carrots and potatoes.
- Bring a separate, small saucepan of salted water to a boil, then gently drop in the eggs. Cook the eggs for 9 1/2 to 10 minutes until hard-boiled. The yolks need to be firm. Remove the eggs from the heat, drain the boiling water and cover the eggs with cold water and ice to cool them down quickly. Once cooled, peel the eggs.
- All the fillings need to be diced to pea-sized pieces: potatoes, carrots, sausage, eggs, and pickles. Having them the same size is important for taste, texture and appearance. Add the green scallions, fresh dill, mayonnaise and sour cream and use a spatula to fold all ingredients together. Season with salt to taste.
- Make ahead instructions: when making this salad ahead of time, keep the vegetables, eggs and sausage in a separate container from the pickles, dill and green onions. Mix the salad only when ready to enjoy for maximum freshness. The salad will stand for longer if kept separately.
Another winner! This recipe is very adaptable. I sometimes add small beet cubes, too, and have substituted capers for the pickles. Either way, a beautiful salad. It goes well with cold shrimp or king crab arranged over the top for a fancy lunch. Five stars!!!!!
This is one of my favorite salads. Slavic roots can never be erased!:)
Mine, too! 🙂 It never gets old!
I’m curious if I want to use sausage, what type of sausage do you recommend? Thanks so much. Love your blog. Received your book as a gift. It’s lovely.
Hi! I’m so glad you’re enjoying my cookbook! For the sausage, I recommend beef franks. I usually go with a nicer, organic brand. Bologna will also work great. Enjoy!
This was a fun culinary adventure for me! First off, I absolutely hate mayonnaise (it’s a psychological thing I guess) so I used half Veganaise and half sour cream, which I think worked great. I also used some Russian-style bologna, but I don’t think I’ll do that again–ham or sausage sounds better. The Polish dill pickles I had were a bit sweet, so next time I’ll use sour. I wish I’d been more diligent in making the carrot and potato dices smaller, but lesson learned. The one item I added was defrosted frozen green peas, which I’ve seen used in other recipes. With some adjustments on my end, I think my next attempt will be even better!
I’m glad you still enjoyed it on the first attempt! I do prefer the sour pickles, not the sweet, for this recipe. Makes a difference for sure. I love using defrosted peas, too. They’re a great alternative to canned peas.