Smoked Salmon Olivier Potato Salad (video)

a bowl of Olivier potato salad topped with caviar, on a table with caviar and salt and pepper shakers

A new and delicious twist on the classic Olivier Salad! My smoked salmon Olivier potato salad recipe is made with potatoes, carrots, pickles, hardboiled eggs, peas, shallots, and a zesty lemon, dill, and chive mayonnaise dressing. This salmon Olivier salad is creamy, rich, and incredibly flavorful!

My family enjoys classic Olivier salad for any and all holidays and special occasions! This salad became popular during the Soviet era and is still loved and enjoyed throughout Eastern Europe, Ukraine, and Russia. Find the original in my cookbook, Beyond Borscht!

Watch My Smoked Salmon Potato Salad Tutorial

Watch my YouTube salmon Olivier salad video tutorial for step-by-step instructions for putting together this delicious potato salad! Want to stay up to date on my newest recipes? Subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Salmon Olivier Salad

Here are my tips for the main ingredients you’ll need to prepare this delicious salmon potato salad at home. Find the full list of ingredients in the printable recipe card below.

  • Potatoes – I prefer to use Yukon gold potatoes. They cook nicely and they’re easy to peel.
  • Carrots – go with medium to large-sized carrots as these will cook more evenly than very thin ones.
  • Sweet Peas – cook frozen sweet peas in salted water for the best results. Canned sweet peas will also work in a pinch.
  • Pickles – kosher dill pickles work best for this salad. Avoid sweet butter pickles!
  • Smoked Salmon – use dry cured, cold smoked salmon without extra seasonings.
  • Mayonnaise – any type of plain mayonnaise will work well for this recipe. I personally prefer to use either avocado oil or olive oil mayo.
  • Fresh Dill & Chives – fresh herbs are key for this salad recipe!
  • Lemons – you’ll need some lemon zest and lemon juice for the dressing recipe.
  • Capers – this is an optional ingredient, but I personally recommend it as it pairs nicely with the salmon.
  • Salmon Roe – this type of caviar is a great addition to this salad! I add it as a garnish to the top to make the salad look extra festive!

Supplies & Tools for the Recipe

Need some supplies or tools to make this delicious salmon Olivier salad at home? Shop my Amazon Affiliate links for the items I recommend. See Disclosure Statement.

a closeup image of smoked salmon potato salad in a bowl, topped with salmon roe

Start with the Vegetables & Eggs

Oliver potato salad is made with cooked potatoes, carrots, sweet peas, and hard-boiled eggs. You can cook the potatoes and carrots together, but you’ll need to cook the eggs and peas separately.

  1. Fill a large pot with cold water and add the potatoes and carrots. Bring the water up to a boil over high heat and cook until the vegetables are fork-tender. Carrots typically cook in 15 to 18 minutes depending on size; potatoes will take approximately 20 to 25 minutes.
  2. Once the vegetables are cooked, remove them from the boiling water and put them onto a tray to cool to room temperature. The vegetables need to cool down enough to handle.
  3. At the same time, place the eggs into a separate pot of water. Season the water generously with salt. Cook the eggs over high heat and bring to a boil. Boil them for 10 minutes, then drain off the hot water and fill the pot with ice water to stop the eggs from cooking further.
  4. To cook the frozen sweet peas, bring a small saucepan of salted water up to a boil. Add the sweet peas and cook for 3 to 4 minutes, then drain. Cover the cooked peas with cold water to keep them from cooking further, then drain again before using.
a large bowl filled with diced vegetables and eggs, on a table with other ingredients

Peel and Chopping the Salad Ingredients

  1. While the vegetables and eggs are cooking, you can get started on the rest of the ingredients. Finely dice the shallots and dill pickles and place them into an extra-large mixing bowl.
  2. Next, prepare the salmon. The one I used pre-sliced, so I stacked it for easier cutting. Use a very sharp knife to dice the salmon into small pieces and add to the salad.
  3. Once the eggs have been cooked and cooled, gently peel them, then finely dice, and add to the salad.
  4. Once the potatoes and carrots have cooled enough to handle, use a paring knife to gently remove the peels. Dice the potatoes and carrots into pea-sized pieces. Place everything into the same large mixing bowl.

Preparing the Lemon, Dill & Chive Dressing

I love this delicious and aromatic lemon mayo dressing for my salmon potato salad! The lemon zest really brightens up the salad and pairs nicely with the smoked salmon.

  1. In a large mixing bowl, combine the mayonnaise, Dijon mustard, sour cream, fresh chopped chives, fresh chopped dill, chopped capers, salt, and freshly ground black pepper.
  2. Zest the lemons first, then squeeze in 2 to 3 tablespoons of lemon juice into the dressing.
  3. Use a whisk to mix all the ingredients together, forming a rich and creamy dressing. This dressing can be made ahead of time and kept refrigerated.
a closeup image of a ramekin on a table, filled with a creamy dressing

Putting Together the Salmon Olivier Salad

Once you have all the ingredients prepped, pour the salad dressing over the salad, and use a spatula to combine everything together. The salad should be a uniform mixture of all the ingredients. Taste the salad and adjust the salt as needed.

Garnish the top of the salad with sliced smoked salmon and spoonful’s of salmon roe, if desired. Sprinkle with additional diced chives and dill.

Storing & Serving Suggestions for Olivier Salad

You can enjoy this salad right away, or keep it stored in the refrigerator for later.

Olivier salad is great for making ahead of time. Prepare and dress the salad the day before and keep it covered and stored in the refrigerator. Once dressed, the salad should be enjoyed within 48 hours for optimal taste.

If you wish to prepare it ahead of time and serve it later, simply keep the dressing, shallots, and pickles separately. When ready, combine everything together and serve.

a bowl of Olivier potato salad topped with salmon and caviar, on a table

More Recipes to Try!

Enjoyed this traditional Eastern European recipe? Check out some of my other recipes you’re sure to enjoy!

  • Classic Olivier Salad – the original version of the salad, and the version I grew up with. Easy and delicious!
  • Mimosa Layered Tuna Salad – a unique and delicious tuna salad, made with layers of potato, carrots, eggs, and tuna.
  • Smoked Salmon Potato Salad – if you love smoked salmon, you’ll love this unique potato salad with lemon dressing, soft-boiled eggs, and salmon roe.
  • Beet Potato Salad – another Ukrainian classic, also known as beet vinaigrette salad. A childhood favorite of mine!

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a closeup image of smoked salmon potato salad in a bowl, topped with salmon roe
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Smoked Salmon Olivier Potato Salad Recipe

45 minutes prep + 35 minutes cook
11 cups
The best potato salad recipe! Smoked salmon Olivier potato salad with shallots, eggs, carrots, pickles, and a creamy lemon dressing!

Ingredients 

  • 4 medium potatoes, Yukon gold works best
  • 5 large carrots
  • 10 large eggs
  • 1 cup sweet peas, frozen
  • 10 small kosher dill pickles, about 1 cup diced
  • 2 small shallots
  • 8 oz smoked salmon

For Salad Dressing:

  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh chopped chives
  • 2 tbsp fresh chopped dill
  • 1 tbsp capers, finely chopped
  • zest from 2 large lemons
  • 3 tbsp lemon juice, freshly squeezed
  • 2 tsp sea salt, adjust to taste
  • fresh ground black pepper

For Topping:

  • 1/4 cup salmon roe, for garnish
  • additional fresh dill and chives, for garnish

Instructions

Cooking Veggies & Eggs:

  • Fill a large pot with cold water and add the unpeeled potatoes and carrots. Bring the water up to a boil over high heat and cook until the vegetables are fork-tender. Carrots typically cook in 15 to 18 minutes depending on size; potatoes will take approximately 20 to 25 minutes.
  • Once the vegetables are cooked, remove them from the boiling water and put them onto a tray to cool to room temperature. The vegetables need to cool down enough to handle.
  • At the same time, place the eggs into a separate pot of water. Season the water generously with salt. Cook the eggs over high heat and bring to a boil. Boil them for 10 minutes, then drain off the hot water and fill the pot with ice water to stop the eggs from cooking further.
  • To cook the frozen sweet peas, bring a small saucepan of salted water up to a boil. Add the sweet peas and cook for 3 to 4 minutes, then drain. Cover the cooked peas with cold water to keep them from cooking further, then drain again before using.

Dicing the Salad Ingredients:

  • While the vegetables and eggs are cooking, you can get started on the rest of the ingredients. Finely dice the shallots and dill pickles and place them into an extra-large mixing bowl.
  • Next, prepare the salmon. The one I used pre-sliced, so I stacked it for easier cutting. Use a very sharp knife to dice the salmon into small pieces and add to the salad.
  • Once the eggs have been cooked and cooled, gently peel them, then finely dice, and add to the salad.
  • Once the potatoes and carrots have cooled enough to handle, use a paring knife to gently remove the peels. Dice the potatoes and carrots into pea-sized pieces. Place everything into the same large mixing bowl.

Making the Dressing:

  • In a large mixing bowl, combine the mayonnaise, Dijon mustard, sour cream, fresh chopped chives, fresh chopped dill, chopped capers, salt, and freshly ground black pepper.
  • Zest the lemons first, then squeeze in 2 to 3 tablespoons of lemon juice into the dressing.
  • Use a whisk to mix all the ingredients together, forming a rich and creamy dressing. This dressing can be made ahead of time and kept refrigerated.

Putting the Salad Together:

  • Once you have all the ingredients prepped, pour the salad dressing over the salad, and use a spatula to combine everything together. The salad should be a uniform mixture of all the ingredients. Taste the salad and adjust the salt as needed.
  • Garnish the top of the salad with sliced smoked salmon and spoonful’s of salmon roe, if desired. Sprinkle with additional diced chives and dill and enjoy!

Serving Suggestions:

  • Olivier salad is great for making ahead of time. Prepare and dress the salad the day before and keep it covered and stored in the refrigerator. Once dressed, the salad should be enjoyed within 48 hours for optimal taste.
  • If you wish to prepare it ahead of time and serve it later, simply keep the dressing, shallots, and pickles separately. When ready, combine everything together and serve.

Nutrition

Serving: 1cup of salad | Calories: 302kcal | Carbohydrates: 21g | Protein: 14g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 203mg | Sodium: 921mg | Potassium: 622mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5947IU | Vitamin C: 26mg | Calcium: 70mg | Iron: 2mg