Authentic Olivier Salad Recipe for Creamy Russian Salad

Authentic Olivier salad is a classic Russian potato salad that combines tender potatoes, crisp vegetables, and savory protein in a creamy dressing. This authentic olivier salad recipe delivers the traditional flavors of Russia in every bite, perfect for holiday tables or as a hearty side for weeknight dinners. With diced potatoes, carrots, peas, pickles, and eggs mixed with mayonnaise, it’s a vibrant, satisfying dish that’s easy to prepare.

Ingredients

Vegetables

• 3 medium potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 1 cup frozen peas
• 3–4 small dill pickles, diced

Protein

• 3 hard-boiled eggs, chopped
• 1 cup cooked chicken or ham, diced (optional for Chicken Olivye)

Dressing

• ½ cup mayonnaise
• 1 tsp Dijon mustard
• Salt and black pepper, to taste

Optional Garnish

• Fresh dill, chopped

How To Make It

1. Cook the vegetables: Boil potatoes and carrots in salted water until tender but firm, about 10–12 minutes. Add peas in the last 2 minutes of cooking. Drain and cool completely.
2. Prepare the protein: While vegetables cool, hard-boil eggs, peel, and chop. Dice chicken or ham if using.
3. Combine ingredients: In a large mixing bowl, add potatoes, carrots, peas, pickles, eggs, and protein. Gently fold together.
4. Dress the salad: Add mayonnaise and Dijon mustard. Stir gently until all ingredients are evenly coated. Season with salt and black pepper to taste.
5. Chill before serving: Cover and refrigerate for at least 1 hour to let flavors meld. Serve cold.

Tips for Perfect Olivier Salad

• Use firm, waxy potatoes to prevent a mushy salad.
• Chill all ingredients before mixing for a crisp texture.
• Dice vegetables and protein uniformly for an even bite in every spoonful.
• For a lighter option, mix half mayonnaise and half Greek yogurt.
• If pickles are very salty, rinse them briefly under cold water before adding.

Variations & Substitutions

• Vegetarian version: Skip chicken or ham and add extra peas or diced roasted bell peppers.
• Potato swaps: Yukon Gold or red potatoes hold their shape better than russets.
• Flavor boost: Add a teaspoon of pickle juice to the dressing for tangy depth.
• Extra crunch: Include finely chopped celery or radishes.

Can I make Olivier salad ahead of time?

Yes, this salad tastes even better after resting in the fridge for a few hours. Make it up to a day in advance and keep covered to prevent the vegetables from drying out.

How long does it keep in the refrigerator?

Store in an airtight container for 3–4 days. Avoid leaving it at room temperature for more than 2 hours due to the eggs and mayonnaise.

Can I use canned peas instead of frozen?

Yes, drain canned peas well. Frozen peas retain more texture, but canned peas work in a pinch.

What if I don’t have Dijon mustard?

Regular yellow mustard or a small dash of vinegar can substitute, though Dijon adds the classic tang.

Can I make it without eggs?

Absolutely. The salad will still have a creamy, savory texture. Consider adding extra pickles or a splash of sour cream to maintain richness.

For more potato-based dishes, try Cheesy Stuffed Potato Cakes or Crispy Loaded Baked Potatoes. For a broader dive into traditional Russian salads, see Natasha’s Olivye Ukrainian Potato Salad.