Olivier Salad (Russian Salad Recipe)

Close-up of Russian Salad Olivier on a spoon, showing creamy potato salad with carrots, peas, eggs, pickles, and turkey ham in a mayonnaise dressing.

5 from 1 vote

Olivier Salad (Russian Salad Recipe)

This Russian Salad Olivier is a classic creamy potato salad made with tender potatoes, carrots, eggs, peas, and turkey ham, tossed in a tangy, flavorful dressing.

Prep Time20

Cook Time25

Total Time45

Course: Salads

Cuisine: Russian cuisine

Keyword: potato salad, Russian salad, salad recipes

Servings:

Author: Tatiana

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.

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