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This Olivier salad, also called Russian salad, delivers a whole bounty of ingredients in just 45 minutes. It’s not your average “skinny” salad. This is a hearty, wholesome and loaded salad. You will love the creamy, savory and tangy flavors, freshened up by the bright pop from the dill. This makes a great lunchtime, potluck, or picnic salad and is also perfect as a side at a barbecue. This recipe is great if you have leftover boiled potatoes or eggs that you don’t know what to do with. The creamy dressing wraps this delicious salad up in a dreamy coating. You’re going to love it!
Make my Olivier salad if you love American potato salad and are looking for a new leveled up variation.
Did this “салат оливье” (Olivier salad in Russian) rock your world? If so, try cheesy ranch potatoes, air fryer sweet potato wedges, or my Brussels sprouts.
Why You’ll Love It
Rich and creamy: Olivier potato salad is cozy and comforting thanks to its creamy, full flavor.
Easy to make: “Ensalada Rusa” can be made as quick as a flash.
On-the-go salad: The perfect recipe to bring to a summer picnic, potluck, or party.
Olivier Potato Salad Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Russet potatoes: These starchy potatoes provide the hearty, filling base for the Olivier potato salad. Their soft texture holds up well after boiling and absorbs the dressing’s flavors.
Carrots: These work for color and texture in this salad.
Mayonnaise: This is the creamy foundation of the dressing, giving the salad its classic rich and smooth texture.
Sour cream: Balances the heaviness of the mayo with a slight tang, making the dressing lighter and more refreshing.
Dill pickle juice and dill pickles: Use your favorite brand.
Fresh dill: Bright and herby, dill brings a fresh element to the salad.
Hard-boiled eggs: These will add creaminess to the Olivier salad recipe and are delicious with the potatoes and dill.
Ham: Any good quality ham is great in this Russian potato salad.
Frozen peas: Don’t skip adding frozen sweet peas for their sweetness and texture. Canned peas work too.
How to Make Olivier Salad
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the potatoes and carrots: Place the diced potatoes and carrots in a large pot. Cover them with water and bring to a boil. Cook until softened. Drain and let them cool to room temperature.
Make the dressing: In a bowl, whisk together the mayonnaise, sour cream, salt, pepper, pickle juice, and 2 tablespoons of the chopped dill.
Combine the ingredients: In a large bowl, add the cooled potatoes, carrots, cubed eggs, ham, pickles, onions, thawed frozen peas, remaining dill, and the dressing. Gently toss to coat everything evenly.
Garnish and serve: Transfer the salad to a serving bowl. Garnish your Russian Olivier salad with hard-boiled egg wedges and green onions.
Substitutions and Variations
Ham swaps: Instead of diced ham, you can use cooked chicken or omit the meat.
Pickle juice alternative: Use 1 or 2 tablespoons distilled or white wine vinegar instead of pickle juice.
Potatoes: Yukon Gold and Red Potatoes also work well here.
Salad dressing: Lighten the dressing and use plain Greek yogurt instead of mayonnaise.
Hot and spicy: To add a kick to your salad, incorporate diced pickled jalapeños or a teaspoon of hot mustard into the dressing. You can also sprinkle in some cayenne pepper for extra heat.
Italian-Style: Ensalada Rusa (as it is known) is popular in Italy. The mayo has some fruity olive oil whisked in.
Vegan Olivier salad: Replace the mayonnaise and sour cream with vegan alternatives, like a cashew-based dressing or plant-based mayo. For eggs, use tofu cubes or leave them out entirely, and swap ham for smoked tempeh or vegan sausage.
Olivier salad with chicken: Shred cooked chicken breast or rotisserie chicken instead of ham for a hearty variation.
Serving Suggestions
Appetizer: Start with something casual like my Cowboy sliders
Main: Serve this Olivier salad as a side to beef brisket, pork tenderloin, hamburgers, and grilled chicken. It’s also great with my salmon.
Dessert: End with this pretty Baklava crinkle or a tasty key lime pie.
How to Store Russian Potato Salad
Store: Leftover Olivier salad can be stored in an airtight container in the fridge for up to 3 days.
Freezer: Don’t freeze Olivier salad. It won’t thaw well.
Top Tips
Cook vegetables evenly: Cut potatoes and carrots into uniform cubes to ensure they cook evenly. Overcooking can make them mushy, so keep an eye on the texture – they should be tender but firm.
Cool before mixing: Let the potatoes and carrots cool to room temperature before adding them to the salad. This prevents them from becoming too soft and keeps the dressing from turning runny.
Balance the acidity: Pickle juice gives the salad its signature tang but taste as you go. If you prefer a milder flavor, you can start with a little and add more to your taste.
Chop ingredients consistently: Chop all your ingredients (ham, pickles, onions, and so on) into similarly sized cubes. This creates a well-balanced texture in every bite.
Don’t overmix: Gently toss the salad to coat the ingredients with dressing. Overmixing can break down the potatoes and eggs, making the salad too mushy.
Make it ahead: Olivier salad actually tastes better after sitting in the fridge for a few hours. The flavors meld together beautifully, so consider making it a day ahead for maximum taste.
Russian Salad FAQs
Make sure not to overcook the potatoes and carrots. Let them cool completely before mixing, and gently toss the ingredients to keep the potatoes and eggs from breaking apart.
While both are creamy, Olivier salad includes additional ingredients like pickles, peas and ham, giving it a more complex flavor. The addition of dill and pickle juice also provides a tangier taste than a typical potato salad.
If you’re not a fan of dill pickles, you can use sweet pickles or gherkins for a different flavor profile. You could also try capers or olives.
Olivier Salad Recipe
Olivier Salad
Equipment
- Pot Large
Ingredients
- 5 russet potatoes, peeled and diced
- 3 carrots, whole, peeled and cubed
- 1 Cup mayonnaise
- ½ Cup sour cream
- ½ Teaspoon salt, plus more to taste
- ½ Teaspoon black pepper, freshly cracked, plus more to taste
- 2 Tablespoons dill pickle juice
- ¼ Cup fresh dill weed, chopped
- 6 eggs, hard-boiled, 4 cubed and 2 cut into wedges
- 1½ Cups ham, cubed
- ½ Cup dill pickles, cubed
- 1 yellow onion, diced
- 1 Cup peas, frozen, thawed
- 2 green onions, thinly sliced
Instructions
- Add the potatoes and carrots to a large saucepan or pot. Cover with water and bring to a boil. Cook for 5 to 10 minutes or until the vegetables are tender. Drain and allow to cool to room temperature.
- In a medium mixing bowl, whisk together mayonnaise, sour cream, salt, pepper, pickle juice, and 2 tablespoons fresh chopped dill.
- In a large mixing bowl, combine the cooled potatoes and carrots, cubed eggs, ham, pickles, onions, peas, remaining 2 tablespoons fresh dill, and dressing. Gently toss to coat everything.
- Transfer to a large serving bowl. Garnish with hard-boiled egg wedges and green onions and serve.
Notes
Cool before mixing: Let the potatoes and carrots cool to room temperature before adding them to the salad. This prevents them from becoming too soft and keeps the dressing from turning runny.
Balance the acidity: Pickle juice gives the salad its signature tang but taste as you go. If you prefer a milder flavor, you can start with a little and add more to your taste.
Chop ingredients consistently: Chop all your ingredients (ham, pickles, onions, and so on) into similarly sized cubes. This creates a well-balanced texture in every bite.
Don’t overmix: Gently toss the salad to coat the ingredients with dressing. Overmixing can break down the potatoes and eggs, making the salad too mushy.
Make it ahead: Olivier salad actually tastes better after sitting in the fridge for a few hours. The flavors meld together beautifully, so consider making it a day ahead for maximum taste.
Nutrition
This Olivier salad packs a tasty punch and is super simple to make. It’s a hearty, wholesome salad brimming with yummy flavors and crunchy texture. You’ll enjoy the creamy, savory, and tangy flavors with a fresh burst from the dill. It’s perfect for a lunchtime meal, a picnic dish or a side at a barbecue.
Other Salad Recipes to Try
- Italian white bean salad is a go-to of mine; the creamy beans carry all the flavors.
- You will love this tuna potato salad as an easy fresh and summer lunch.
- Creamy burrata cheese and ripe tomatoes are the perfect marriage, with pesto topping it all off.
- Crunch through this fresh wedge salad recipe as an easy, restaurant-style salad.
- My dill pickle pasta salad is somewhat addictive and makes a delicious anytime meal.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Olivier salad is the perfect hearty dish for potlucks! The creamy, tangy flavors are so satisfying, and it’s a great way to use up leftovers. I’ll be making this often!