Olivier Salad Recipe: Easy Russian Potato Salad for Parties

Introduction

There’s something magical about the first bite of Olivier salad—the creamy texture, the subtle tang, and the pop of fresh veggies. Honestly, every time I make this Russian potato salad, it feels like a celebration. My first memory of Olivier salad goes back to a crowded family New Year’s Eve, with bowls of this colorful, hearty side dish on every table. (You know that moment when you take a spoonful, and suddenly, it’s a party in your mouth?) That’s Olivier salad for me.

If you’ve never tried this classic, let me tell you—it’s not just another potato salad. Olivier salad, sometimes called Russian potato salad, is packed with layers of flavor, a creamy dressing, and a delightful crunch that keeps you going back for more. I discovered a few tricks over the years (like using homemade pickles and a touch of fresh herbs) that make my version stand out. Plus, it’s perfect for parties—everyone loves it, and it’s a guaranteed crowd-pleaser.

Why do I make Olivier salad so often? It’s straightforward, it’s comforting, and it’s got that nostalgic vibe that brings people together. Whether you’re prepping for a holiday gathering, a picnic, or just craving something hearty on a weeknight, this Olivier salad recipe never disappoints. As someone who’s tested this recipe at least a dozen times (and tweaked it for picky eaters!), I promise you’re in for a treat. Let’s dig in!

Why You’ll Love This Recipe

If you’re searching for the perfect Russian potato salad, this Olivier salad recipe is the answer. Here’s why you’ll be reaching for seconds (and maybe thirds—I definitely do):

• Quick & Easy: Comes together in under an hour. No fancy skills required—just a bit of chopping, boiling, and mixing.
• Simple Ingredients: Everything is easy to find, and you probably have most of it already. No last-minute grocery stress!
• Perfect for Parties: Whether it’s a birthday, potluck, or holiday feast, this salad fits right in and always gets attention.
• Crowd-Pleaser: Kids love it, adults go for seconds, and even picky eaters find something to rave about.
• Unbelievably Delicious: The blend of creamy potatoes, tangy pickles, and savory meats makes this comfort food at its finest.

What sets my Olivier salad recipe apart? I always dice everything super small—that way, every bite is balanced. I use fresh peas instead of canned for a pop of sweetness, and I add a dash of fresh dill for a bright finish. Trust me, these little touches make all the difference. It’s not just another potato salad—this is the side dish that’ll have your guests asking for the recipe.

And let’s face it, there’s a reason this salad is a staple at Russian celebrations. It’s hearty, it’s festive, and it brings people together. If you’re after a dish that’s as satisfying as it is simple, Olivier salad is the one. I love how it reminds me of family gatherings and holiday feasts, but it’s just as good piled high on a weeknight plate.

Ingredients Needed

This Olivier salad recipe uses wholesome, easy-to-find ingredients that come together for bold flavor and classic texture. You don’t need anything fancy, and most of these are pantry staples (which is a win in my book).

• For the Salad:
• 4 medium potatoes, peeled and diced (Yukon Gold or Russet work well; about 600g)
• 3 large eggs, hard-boiled and diced
• 2 medium carrots, peeled and diced (about 150g)
• 1 cup cooked chicken breast or ham, diced (about 150g; traditional uses bologna, but I prefer lean chicken or ham)
• 1 cup green peas, fresh or frozen (about 120g; fresh gives the sweetest flavor)
• 4-5 small pickles, diced (about 100g; I love using homemade pickles for extra tang)
• 1/2 cup red onion or green onions, finely chopped (optional, for a little bite)
• 2 tablespoons fresh dill, chopped (adds brightness; you can use parsley if preferred)
• Salt and black pepper to taste
• For the Dressing:
• 1 cup mayonnaise (about 240g; full-fat for creaminess; use light or vegan mayo if you like)
• 1 tablespoon Dijon mustard (optional, adds a subtle kick)
• 1 tablespoon sour cream (about 15g; makes the dressing extra smooth)
• Juice of 1/2 lemon (for freshness)
• Optional Toppings:
• Extra dill or parsley, chopped
• Chopped hard-boiled eggs for garnish
• Cracked black pepper

A quick note: You can swap chicken for roasted turkey, use canned peas if you must, or even try diced apples for a sweet twist (yes, it’s a thing in some families!). Don’t have fresh dill? Parsley works just fine. For gluten-free folks, just double-check your pickles and mayo. I love the flexibility—Olivier salad is forgiving and always delicious.

My go-to brands for mayo are Hellmann’s or Duke’s (they just seem creamier). For pickles, homemade is best, but store-bought kosher dill does the trick. If you’re making this in summer, swap in fresh peas and carrots from the market. Trust me—the flavor really pops!

Equipment Needed

You don’t need a fancy kitchen to make Olivier salad—just a few basic tools. Here’s what I use every time:

• Large pot (for boiling potatoes, carrots, and eggs)
• Cutting board and sharp knife (for all that dicing—trust me, a good knife makes it faster)
• Mixing bowls (medium and large are best; one for dressing, one for salad)
• Wooden spoon or spatula (for gentle mixing so nothing gets mushy)
• Colander (for draining veggies)
• Vegetable peeler (makes prepping potatoes and carrots a breeze)
• Measuring cups and spoons (for accuracy)

If you don’t have a colander, a slotted spoon works just fine for lifting veggies out of boiling water. I’ve made this salad with a regular butter knife once during a camping trip—let’s just say, a sharp chef’s knife is worth the investment! For mixing, any large bowl does the job, but glass bowls make it easy to see all the colorful ingredients.

If you want to keep things budget-friendly, use a basic stainless steel pot and a plastic cutting board. I always rinse my knife right away after chopping pickles (the brine can stain steel). So—no stress if your kitchen is basic, you’ll still get a great Olivier salad.

Preparation Method

1. Boil the Potatoes and Carrots:
   Place diced potatoes and carrots in a pot of cold, salted water. Bring to a boil over medium-high heat. Simmer for 10-12 minutes until they’re just tender but not falling apart (poke with a fork—they should hold their shape). Drain and let cool completely. (If you overcook, the salad gets mushy—watch closely!)
2. Prepare the Eggs:
   Place eggs in a pot and cover with cold water. Bring to a gentle boil, then simmer for 10 minutes. Transfer to ice water to cool. Peel and dice. (I always crack the shells under running water—makes peeling easier.)
3. Cook the Chicken or Ham:
   If using raw chicken breast, season lightly and boil for 10-12 minutes until cooked through. Dice into small cubes. (For ham or bologna, just dice directly—easy peasy.)
4. Prepare the Peas:
   If using fresh peas, blanch in boiling water for 2 minutes, then drain and cool. For frozen peas, rinse under warm water until thawed. (I avoid canned peas—they get mushy and lack sweetness.)
5. Dice Remaining Ingredients:
   Dice pickles, onions, and fresh herbs. Try to keep everything the same size—about 1/4-inch cubes (this helps every bite taste balanced). Add to a large mixing bowl.
6. Mix the Dressing:
   In a small bowl, combine mayonnaise, sour cream, Dijon mustard, and lemon juice. Stir until smooth. Taste and adjust salt and pepper if needed. (Sometimes I add a pinch of sugar if my pickles are really sour.)
7. Combine Everything:
   Add cooled potatoes, carrots, eggs, meat, peas, pickles, onions, and herbs to the mixing bowl. Pour in the dressing and gently fold with a wooden spoon until everything is coated. (Don’t overmix—just enough to blend.)
8. Chill and Serve:
   Cover and refrigerate for at least 1 hour (up to overnight). This lets the flavors meld. Garnish with extra herbs and egg slices before serving.

Preparation Tips: If your salad seems watery, blot veggies with a paper towel before mixing. Taste and adjust seasoning after chilling—the flavors develop as it sits. I always sneak a spoonful before serving, just to “test” it!

Cooking Tips & Techniques

Making Olivier salad isn’t rocket science, but a few tricks make all the difference. Here’s what I’ve learned from years of trial and (occasional) error:

• Dice Everything Evenly: Small, uniform cubes mean every spoonful has the perfect mix of flavor and texture. (I used to rush this part, but uneven chunks just aren’t as satisfying.)
• Cool Ingredients Completely: Mixing warm potatoes with mayo leads to a gummy mess. Let everything cool before combining—trust me, it’s worth the wait.
• Don’t Overcook Veggies: Potatoes and carrots should be tender but firm. If you boil them too long, the salad turns to mush. Set a timer and check often.
• Season Gradually: Start with less salt and pepper, then taste after chilling. The pickles and meat add salt, so it’s easy to go overboard.
• Mix Gently: Use a wooden spoon and fold, don’t stir. Overmixing breaks the potatoes down, making the salad pasty.
• Let Flavors Meld: Olivier salad tastes best after an hour or two in the fridge. The dressing soaks in, and everything just gets better!

I’ve had my share of mishaps—like adding too many pickles (the salad got crazy sour!) or tossing everything while hot (a gloppy disaster). Now, I always chill my veggies and go easy on the pickles at first. Multitasking helps: boil eggs while chopping veggies, and prep the dressing while things cool. That way, you’re done faster and less frazzled.

Consistency is key. Stick to the same ratios and don’t rush the dice job. If you want to impress at a party, serve in a pretty bowl with some fresh herbs on top—looks amazing and tastes even better.

Variations & Adaptations

Olivier salad is super flexible—you can easily tweak it to fit your taste, dietary needs, or what’s in your fridge. Here are my favorite ways to switch things up:

• Vegetarian Version: Skip the meat and add extra peas or diced apples for a sweet crunch. Some folks use canned beans, but I prefer more veggies.
• Gluten-Free: Check your pickles and mayo for hidden gluten. Swap traditional bologna for gluten-free ham or chicken (most brands are naturally gluten-free).
• Low-Carb: Replace potatoes with steamed cauliflower. It’s not traditional, but honestly, it tastes great and has the same texture.
• Seasonal Twist: In spring, add fresh asparagus tips. In winter, toss in roasted beets for color and a hint of earthiness.
• Flavor Customization: Add a spoonful of horseradish or chopped jalapeños for a kick. If you love tang, increase the pickles or add a splash of pickle juice to the dressing.
• Allergen Substitutions: Use vegan mayo and skip the eggs for an egg-free version. Substitute dairy-free sour cream if needed.

My personal favorite? Swapping half the potatoes for roasted sweet potatoes. It’s a little unconventional, but the sweetness against the tangy dressing is just awesome. Don’t be afraid to play around—Olivier salad is all about making it your own!

Serving & Storage Suggestions

Olivier salad is best served cold, straight from the fridge. I like to pile it high in a wide, shallow bowl and sprinkle with extra dill and sliced eggs for a Pinterest-worthy look. A little cracked pepper on top makes it pop!

Pair it with rye bread, grilled meats, or smoked fish for a true Russian feast. At parties, it’s perfect as part of a buffet—just set out some small plates and let guests help themselves. For beverages, I love a crisp white wine or homemade lemonade (keeps things light and refreshing).

To store, cover tightly and refrigerate for up to 3 days. The flavors actually improve overnight, so it’s great for making ahead. If you want to freeze, skip the mayo and add it after thawing (otherwise, the texture changes). For reheating, I don’t recommend microwaving—just let it come to room temp for 20 minutes before serving. If it gets a little dry, stir in a spoonful of fresh mayo.

Honestly, the salad never lasts long in my house—by day two, it’s usually gone. But if you have leftovers, it makes a tasty sandwich filling or side for grilled chicken. The flavors deepen and mellow over time, so every bite is just a little bit better.

Nutritional Information & Benefits

Olivier salad packs a punch with protein, fiber, and vitamins from the veggies and eggs. Here’s a quick breakdown (per serving, about 1 cup):

• Calories: ~230
• Protein: 8g
• Carbs: 20g
• Fat: 12g
• Fiber: 3g

Potatoes and carrots bring potassium and vitamin C, while peas and eggs provide extra protein. Using lean chicken or ham keeps the salad filling but not heavy. If you’re watching carbs, try the cauliflower variation. Allergens to note: eggs, dairy (if using sour cream), and sometimes gluten (check your mayo and pickles).

Personally, I love that Olivier salad is satisfying without being too rich. It fits nicely into balanced eating, and you can adjust the mayo and protein to suit your needs. Every bite feels wholesome—comfort food that’s actually good for you!

Conclusion

Olivier salad isn’t just a side dish—it’s a celebration in every bowl. It’s easy, versatile, and packed with flavor. Whether you’re hosting a holiday gathering or just want something tasty for dinner, this Russian potato salad is always a win.

Don’t be afraid to tweak it—add your own twist with seasonal veggies or a new dressing. That’s what makes it so fun to make and share. I keep coming back to Olivier salad because it reminds me of joyful gatherings and cozy moments around the table.

If you try this recipe, let me know in the comments! Share your favorite variation or a funny kitchen story. Pin it, make it, and enjoy every bite. Happy cooking, and may your salad bowl always be full!

FAQs

Can I make Olivier salad ahead of time?

Absolutely! In fact, it tastes even better after a few hours in the fridge. Just cover tightly and chill until you’re ready to serve.

What meat works best in Olivier salad?

Traditional recipes use bologna, but I love diced chicken breast or ham for extra flavor and protein. Turkey also works well!

Can I use canned peas instead of fresh or frozen?

You can, but the texture won’t be as crisp. I recommend fresh or frozen peas for sweetness and better bite.

Is Olivier salad gluten-free?

Usually, yes! Just double-check your mayo and pickle brands for any hidden gluten.

How do I prevent the salad from getting watery?

Let boiled veggies cool fully and blot with paper towels before mixing. This keeps your Olivier salad creamy and delicious.

Olivier Salad Recipe: Easy Russian Potato Salad for Parties

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• Author: Dina Howold
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Olivier salad, also known as Russian potato salad, is a creamy, hearty dish packed with potatoes, veggies, eggs, and a tangy dressing. It’s perfect for parties and gatherings, offering a nostalgic flavor and satisfying crunch in every bite.

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Ingredients

Scale 1x2x3x

• 4 medium potatoes, peeled and diced (about 1.3 lbs / 600g)
• 3 large eggs, hard-boiled and diced
• 2 medium carrots, peeled and diced (about 5 oz / 150g)
• 1 cup cooked chicken breast or ham, diced (about 5 oz / 150g)
• 1 cup green peas, fresh or frozen (about 4 oz / 120g)
• 4–5 small pickles, diced (about 3.5 oz / 100g)
• 1/2 cup red onion or green onions, finely chopped (optional)
• 2 tablespoons fresh dill, chopped (or parsley)
• Salt and black pepper to taste
• 1 cup mayonnaise (about 8 oz / 240g)
• 1 tablespoon Dijon mustard (optional)
• 1 tablespoon sour cream (about 0.5 oz / 15g)
• Juice of 1/2 lemon
• Extra dill or parsley, chopped (optional topping)
• Chopped hard-boiled eggs for garnish (optional topping)
• Cracked black pepper (optional topping)

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Instructions

1. Place diced potatoes and carrots in a pot of cold, salted water. Bring to a boil over medium-high heat. Simmer for 10-12 minutes until just tender but not falling apart. Drain and let cool completely.
2. Place eggs in a pot and cover with cold water. Bring to a gentle boil, then simmer for 10 minutes. Transfer to ice water to cool. Peel and dice.
3. If using raw chicken breast, season lightly and boil for 10-12 minutes until cooked through. Dice into small cubes. For ham or bologna, just dice directly.
4. If using fresh peas, blanch in boiling water for 2 minutes, then drain and cool. For frozen peas, rinse under warm water until thawed.
5. Dice pickles, onions, and fresh herbs into small, uniform cubes. Add to a large mixing bowl.
6. In a small bowl, combine mayonnaise, sour cream, Dijon mustard, and lemon juice. Stir until smooth. Taste and adjust salt and pepper if needed.
7. Add cooled potatoes, carrots, eggs, meat, peas, pickles, onions, and herbs to the mixing bowl. Pour in the dressing and gently fold with a wooden spoon until everything is coated.
8. Cover and refrigerate for at least 1 hour (up to overnight) to let flavors meld. Garnish with extra herbs and egg slices before serving.

Notes

Dice all ingredients evenly for balanced flavor. Cool veggies completely before mixing to avoid a gummy texture. Adjust seasoning after chilling, as flavors develop. For vegetarian, skip meat and add extra peas or diced apples. Double-check mayo and pickles for gluten if needed. Salad tastes best after chilling for at least an hour.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Cuisine: Russian

Nutrition

• Serving Size: About 1 cup per serving
• Calories: 230
• Sugar: 3
• Sodium: 650
• Fat: 12
• Saturated Fat: 2.5
• Carbohydrates: 20
• Fiber: 3
• Protein: 8

Keywords: Olivier salad, Russian potato salad, party salad, creamy potato salad, holiday side dish, easy salad recipe, traditional Russian food