Go Back
Russian Potato Salad Olivier

Russian Potato Salad Olivier

This Russian potato salad recipe, also known as Olivier salad, is a creamy and comforting Eastern European classic made with potatoes, carrots, eggs, peas, pickles, and mayonnaise. Perfect for holidays, family gatherings, and make-ahead meals, it's a timeless dish that has been enjoyed for generations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Servings: 10
Course: Salad, Side Dish
Cuisine: Russian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ lbs ham (cubed)
  • 3 potatoes (cooked and cubed)
  • 3 carrots (cooked and cubed)
  • 6 boiled eggs
  • 3 dill pickles (cubed)
  • 1 cup frozen fresh peas
  • 1 sweet onion (cubed)
  • ½ english cucumber (cubed)
  • 1 cup mayo
  • 1 pinch fresh dill  chopped (optional)
  • salt and pepper
  • 1-2 limes juice

Equipment

  • 1 Cutting board
  • 1 Sharp knife
  • 1 Large mixing bowl
  • 1 Saucepan
  • Measuring cups and spoons
  • Storage container for chilling

Method
 

  1. Place the potatoes and carrots in a large pot, cover with water, and boil until fork-tender, about 20 to 30 minutes.
  2. In a separate saucepan, boil the eggs for 10 minutes until hard-boiled.
  3. Then peel the potatoes, remove the sheld from the eggs and let them cool.
  4. Drain the peas and add it to a large bowl.
  5. Cut the potatoes, cucumber, pickles, eggs into small cubes.
  6. Chop the onion and add it to the bowl. You can use green onion instead of sweet onion.
  7. Add the ingredients to the bowl and mix them with the mayonnaise.
  8. Gently fold everything together until evenly coated.
  9. Taste and adjust seasoning if needed.
  10. Cover and refrigerate for at least 2 hours before serving.
  11. Garnish with fresh dill and serve chilled.

Notes

For the carrots, you can use a can of cooked carrots if you do not have one you can cook them.
Be careful with salt, since mayonnaise, as well as Dijon mustard, contains a lot of salt. 
  • Yukon Gold or other waxy potatoes work best because they hold their shape after cooking.
  • Allow all ingredients to cool completely before mixing for the best texture.
  • Russian potato salad often tastes even better the next day after the flavors have had time to develop.
  • For a lighter version, replace part of the mayonnaise with Greek yogurt.
  • Some traditional variations include diced ham or bologna-style sausage.