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If you’ve never heard of Olivier salad, you’re about to meet your new favorite potluck dish. Think of it as a creamy potato salad — but better. Tender potatoes, carrots, hard boiled eggs, ham, dill pickles, and sweet peas all folded together in a tangy, creamy mayo dressing with a splash of pickle brine that takes the whole thing to another level.
It’s the dish that shows up at every Russian holiday table the way potato salad shows up at every American backyard cookout. Once you try it, you’ll completely understand why.
What Is Olivier Salad?
Olivier salad is Russia’s most iconic dish — a creamy, hearty salad that’s been a staple at celebrations and family gatherings for over 150 years. If you’ve seen it on a menu, it might also be called Russian salad or salade Russe.
It was originally made in the 1860s by Lucien Olivier, a Belgian chef at a famous Moscow restaurant. His original version was elaborate and secretive, featuring game meat and luxury ingredients. Over time it evolved into the easy, beloved everyday recipe that families across Russia — and now the world — make today.
The easiest way to think about it is this: imagine your classic potato salad got a major upgrade. Same creamy comfort, but with more texture, more flavor, and that addictive tangy punch from the pickles and brine.
Why You’ll Love This Recipe
- It’s basically the best potato salad you’ve ever had. All the creamy, satisfying comfort of classic American potato salad — with dill pickles, ham, and a tangy brine-spiked dressing that makes it completely unforgettable.
- Make it ahead and it gets better. This salad needs at least 1–2 hours in the fridge, and it’s genuinely even better the next day. It’s the perfect make-ahead dish for parties, potlucks, and holidays.
- Feeds a crowd for almost nothing. Potatoes, carrots, eggs, and ham — this is one of the most affordable crowd-pleasing dishes you can make.
- No cooking skills required. Boil, dice, mix, chill. That’s the whole recipe.
- A guaranteed conversation starter. Bring this to your next cookout or potluck and watch people ask what it is and then go back for seconds.
You’ll Need
How to Make Olivier Salad
Full recipe card with exact quantities is below.
- Cook vegetables: Boil whole potatoes (skin-on) and carrots in salted water for 15–20 minutes until tender. Drain, cool slightly, peel, and dice both.
- Cook peas: In the same water, cook peas 2–3 minutes. Drain and rinse under cold water.
- Cook eggs: Boil eggs, then simmer 9–10 minutes. Cool, peel, and dice.
- Make dressing: Whisk mayonnaise, pickle brine, Dijon mustard, black pepper, and a pinch of salt.
- Combine: Add all ingredients to a bowl, pour over dressing, and gently fold.
- Chill: Adjust seasoning and chill at least 1–2 hours (or overnight). Serve cold.
Helpful Tips
- Cook the vegetables whole. Boiling the potatoes and carrots whole with their skins on prevents them from absorbing too much water. You want firm, neat little cubes — not mush.
- Dice everything small and evenly. This is what separates a good Olivier salad from a great one. Small, even pieces mean every forkful has a little of everything.
- Don’t skip the pickle brine. We know it sounds unusual if you’ve never tried it in a dressing before. But it genuinely transforms the mayo into something bright and complex. Start with 2 tablespoons and add more to taste — it’s the move.
- Make it the night before. Olivier salad made the day before is noticeably better than same-day. The dressing soaks into the vegetables, the flavors meld, and everything tastes more cohesive. It’s the rare dish where patience is actually rewarded.
- Taste after chilling. Cold mutes salt. Always taste the salad right before serving and adjust seasoning — you’ll almost always want a little more salt or brine after it’s been in the fridge.
Substitutions & Variations
- Ham: Regular deli ham, smoked chicken, or diced rotisserie chicken all work beautifully. For a vegetarian version, simply leave the meat out — the salad is still hearty and satisfying.
- Pickles: Cornichons give a slightly more refined flavor. Just make sure whatever you use is a brined, sour pickle — not sweet.
- Mayo: A mix of ¾ mayo and ¼ sour cream makes the dressing slightly lighter and tangier. Works really well if you find straight mayo a little heavy.
- Peas: Canned peas work in a pinch — just drain and rinse them well. Fresh peas are wonderful when they’re in season.
- Add-ins: A small diced apple adds a surprising pop of sweetness that works really well. Diced celery adds extra crunch. Both are popular variations.
How to Serve Olivier Salad
- As a potluck or cookout side — it holds up perfectly for hours and travels well
- As a holiday side dish — especially great at Thanksgiving, Christmas, or Easter alongside your main
- On a party spread with crackers, rye bread, and charcuterie
- As a simple lunch straight from the fridge with a slice of crusty bread
Storage
- Fridge: Store in an airtight container for up to 3 days. The flavor keeps improving through day two and three.
- Make ahead: Perfect for making 24 hours in advance. Cover tightly, refrigerate, and give it a gentle stir and taste before serving.
- Freezing: Not recommended. The mayo dressing separates and the vegetables lose their texture after thawing.
Frequently Asked Questions
If you love classic American potato salad, you’ll love Olivier salad. It’s creamy and satisfying with a bright, tangy punch from the dill pickles and brine. The ham adds a savory smokiness and the peas add a pop of sweetness. Every bite has something going on.
Up to 24 hours is the sweet spot. It can technically be made up to 2 days ahead — just keep it tightly covered and taste for seasoning before serving.
It’s right in your pickle jar! Just pour off a few tablespoons of the liquid the pickles are sitting in. No need to buy anything extra.
Often yes — Russian salad on menus outside of Russia is almost always a version of Olivier salad. Recipes vary slightly by country and household, but the creamy potato and vegetable base is the common thread.
More Salad Recipes You’ll Love
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Olivier Salad (Russian Salad Recipe)
Ingredients
- 3 medium yellow potatoes, about 1 lb, washed
- 2 medium carrots, (about ½ pound), washed
- 1½ cups frozen peas
- 4 large eggs
- 1 scant cup mayonnaise
- 2-3 tablespoons pickle brine brine, (or cornichon)
- ½ teaspoon Dijon mustard
- Kosher salt and black pepper
- 1 cup smoked turkey ham, (deli-style), or regular ham, diced
- 1½ cups dill pickles, (or cornichons), diced
- 2 green onions, very finely chopped
Instructions
- Cook vegetables: Place whole potatoes (skin-on) and carrots in a pot and cover with cold water. Season the water generously with salt. Bring to a boil and cook 15–20 minutes total, until both are just tender (carrots will cook about 10–15 minutes). Drain, cool slightly, peel, and dice both small.
- Cook peas: In the same boiling water, add frozen peas and cook 2–3 minutes, until bright green and tender. Drain and rinse under cold water to cool.
- Cook eggs: Place eggs in a small pot, cover with cold water, bring to a boil, then reduce heat and simmer 9–10 minutes. Transfer to cold water, cool, peel, and dice.
- Make dressing: Mix mayonnaise with 2–3 tablespoons brine, ½ teaspoon Dijon mustard, black pepper, and a pinch of salt.
- Combine: Add potatoes, carrots, peas, eggs, ham, pickles, and green onions. Gently fold.
- Chill: Taste and adjust with more brine, salt, or pepper if needed. Chill 1-2 hours (or overnight).
- Serve cold and enjoy!
- Want a little extra bite? Feel free to add a small amount of finely diced white or red onion to the salad — it adds a sharp, savory kick that a lot of people love in their Olivier. If raw onion feels too strong, soak the diced pieces in cold water for 10 minutes first, then drain before adding.
Notes
- Cut everything evenly: Dice potatoes, carrots, eggs, and ham into small, similar-sized pieces for that classic Olivier texture.
- Don’t overcook the veggies: Potatoes and carrots should be tender but still hold their shape — this keeps the salad from turning mushy.
- Cool ingredients before mixing: Warm ingredients can melt the dressing and make the salad too soft.
- Use good-quality mayo: Since it’s the base of the dressing, it makes a big difference in flavor.
- Chill for best flavor: Let the salad rest at least 1-2 hours (or overnight) before serving so the flavors meld together.
- Make ahead friendly: This salad tastes even better the next day, making it perfect for prepping in advance.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This Salad is Delicious. I sometimes Serve it with some Breaded Basa
makes a Complete and Healthy Meal and good for Work Lunches too
Even a Light Lunch on the Patio near the Pool on Hot Days or Evenings for Supper.
Add a Nice White Wine and Voila !
That sounds absolutely perfect 😍 I love the idea of pairing it with breaded basa — such a nice, light combo! And you just painted the dream setting… patio, pool, chilled white wine… yes please 🙌 So glad you’re enjoying it and making it your own!