Russian Salad Olivier

Why is this the best Russian potato salad?

For me, this Russian salad is an elevated version of the creamy potato salad we all know and love. It’s so much more flavorful, a little tangy and a little sweet and it takes just about as much time to make. It’s always a hit whenever I serve it!

Olivier Salad Origins

Based on my research, the original salad was created by the French/Belgian chef Lucien Olivier in the 1860s, while he was the chef at the Hermitage, one of Moscow’s most famous restaurants. The salad became one of the restaurant’s most popular dishes. Over the years, the salad has become a staple on the dinner table across Russia, Ukraine, Bulgaria and many other former Soviet Union countries. In many European countries (including Bulgaria), this salad is know as Russian salad (руска салата, Ensaladilla Rusa, Salada Russa, Rus salatası, Ensalada Rusa) or some refer to it as French salad. You’ll find versions of Olivier Salad all over the world but it’s best known in Russia and Eastern Europe.

Russian Salad Olivier Ingredients Needed

• Potatoes – waxy potatoes work best because the hold their shape after cooking. Yukon Gold potatoes work well too.
• Carrots – use large carrots. Don’t use baby carrots.
• Eggs – boil the eggs using my tips and tricks
• Ham – traditionally the salad is made with bologna but a less processed meats like ham and even chicken have become popular.
• Pickles – It is best to use dill or savory pickles but sweet pickles work well too.
• Green sweet peas – I prefer to use frozen green peas and defrost them under a cold running water. But you could also use canned green peas.
• Apple – Traditional Oliver salad doesn’t use an apple but it adds a really nice texture and fresh flavor to the salad.
• Mayonnaise – I prefer to use avocado oil mayo or homemade mayo but you can use your favorite.
• Sea salt and freshly ground black pepper
• Fresh herbs – I like to use fresh dill and green onions for garnish.

How To Make Russian Salad Olivier

• Peel and dice the carrots and potatoes in small dice and add them to a large pot with water. Cook them in boiling water until fork-tender, only about 5 minutes. Drain water and transfer vegetables to a large bowl.
• Meanwhile hard boil the eggs in another pot.
• While the potatoes and carrots are cooking, dice ham and pickles in small dice. Add them to the mixing bowl. Also, add thawed peas.
• Season vegetables in the mixing bowl with salt and pepper, and stir well. Again, season and stir until all vegetables are well seasoned.
• Lastly, finely chop the hard-boiled eggs and add them to the bowl. Add the chopped apple to the salad, 2 cups mayonnaise and stir well. Let cool for at least 30 minutes in the fridge. Serve in a large salad bowl or platter. Enjoy!

Best way to cook the vegetables

Even though the original recipe calls for the potatoes and carrots to be cooked whole, I find that it takes longer and they don’t cook evenly. I prefer to dice them first and then cook them. It takes a fraction of the time to cook the vegetables, and they are evenly cooked.

Other variations and additions to the Olivier Potato Salad

The traditional salad doesn’t call for an apple but I like the sweetness, crunch and tartness of a Granny Smith apple. You can omit it if you prefer.

You can also add a little bit of Dijon mustard for a little bit of spicy kick.

I also like to add a little bit of lemon juice for a bright and fresh taste.

To make this salad healthier, use half mayonnaise and half sour cream for lower fat content. You can also make your own homemade mayonnaise with olive oil.

Can you make it ahead of time?

You can dice and cook the carrots and potatoes ahead of time and keep them covered in the fridge. You can also cook and dice the hard boiled eggs ahead of time, as well as the ham and pickles, and store them in the fridge until it’s time to assemble the salad.

Serving suggestions

• Holidays: This salad is usually enjoyed at Christmas, New Year’s Eve or Easter.
• Potlucks or Bbq – You can substitute an American Potato Salad with Olivier on your next celebration.
• Appetizer – It’s great to serve it as an appetizer with baguette slices or large crackers.
• Side Dish – This is the perfect side dish alongside any meal, like steaks, grilled chicken, burgers, or lamb Shashlik or kabobs. You can scale down the recipe if you are preparing it only for your family.
• Snack – Everyone loves leftover Olivier salad on a sourdough bread or baguette as a snack
• Sandwich – You can even serve it as a sandwich on bread slices.

Storing the salad

This salad keeps well in the fridge for 3 to 5 days, just store it in an airtight container. Because it contains mayonnaise it shouldn’t be kept at room temperature for more than a couple of hours.

Crucial tips for success

• Cut the carrots and potatoes into similar sizes so that they cook evenly. Use a vegetable chopper for uniform vegetables and for best results.
• Don’t overcook the vegetables. Because they are cut in smaller size, they don’t require a lot of time to cook. Check the potatoes and the carrots regularly with a fork, and remove them from the water when they are fork-tender. The fork should pierce through the center easily.
• Cook the veggies ahead of time. If you have the time, cook the veggies the day before or a couple of hours ahead to give them enough time to cool.
• Make sure the salad is well seasoned. It is hard to season a large salad properly, and that’s why I find it is easier to season each vegetable/ingredient separately as I add them to the salad bowl. If you taste the salad and it feels like something is missing, add a little bit more salt and black pepper.
• For a fresh flavor, sometimes I also add a little bit of lemon juice.
• Let the salad sit in the fridge for 30 minutes before serving, this will really help the flavors to blend together.

More Potluck Salad Recipes

• Potato Salad
• Greek Salad
• Broccoli Salad
• Caprese Salad
• Three Bean Salad
• Tomato Cucumber Avocado Salad
• Cowboy Caviar