Olivier salad, also known as Russian salad, is more than just a salad. It’s packed with protein that will keep you full for hours. Made with veggies, ham, and eggs. You can eat it by itself or pair it with a side of roasted chicken (my favorite!) or other types of meat.
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Why you’ll love this recipe
Growing up, this Russian salad, aka Olivier salad, was made very often by my mom and grandmother. It has a special place in my heart, reminding me of my childhood. It’s not only the memories that it brings back but also the flavor that comes with it. I love everything about this salad: the ingredients, the versatility, and the easiness of making it.
The ingredients can be easily adjusted if you’d like (see “Additions and substitutions” for more info). I often eat it on its own, by the spoonful. However, you can add it as a side to any other dish, for example, they will be a perfect addition to this kufte recipe or chicken meatballs. Serve it on a platter and let your guests or family enjoy it as they like. If you want to make it vegetarian, leave out the ham or have it on the side.
I like to make my own mayo because it’s super easy and quick to make, and I know exactly what’s in it. But you can definitely use a store-bought mayo. Once you make the salad, it’s ideal to place it covered in the fridge for about an hour or more to give the ingredients time to marry and develop a better flavor.
What is Olivier salad (Russian salad)
Olivier salad, also known as Russian salad, is a traditional Russian salad, hence the name. It’s made with potatoes, carrots, pickles, eggs, green peas, and ham, and dressed with mayo. It’s often served on holidays, celebrations, or just for dinner as a side dish or on its own.
Ingredients notes
Potatoes. Use any waxy potato varieties that can keep their shape and don’t fall apart when cooked (e.g. red or new potatoes, Yukon gold potatoes).
Carrots. They add sweetness.
Eggs. Hard-boiled eggs make the dish richer and add flavor.
Ham. Good quality ham for extra protein.
Green peas. Use fresh, frozen, or canned.
Pickles. Adds a tangy kick and also balances out with the other ingredients.
Mayo. Homemade is the best, but a good-quality store-bought one works too. It brings all the ingredients together.
How to make Olivier salad (Russian salad)
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Slice the potatoes in half or quarters if they are on the bigger size. Peel and cut in half the carrots. Place them in a pot with water.
Step 2: Add salt to the water, cover with a lid, and cook until fork tender but not mushy.
Step 3: Boil the eggs in a pot of water until hard-boiled. Dice the ham and pickles.
Step 4: Dice the carrots, chop the hard-boiled eggs, and peel the boiled potatoes.
Step 5: Dice the potatoes. Add the frozen green peas to a pot with hot water until they are soft.
Step 6: Add all the ingredients to a big bowl. Mix them and then add the mayo.
Step 7: Mix again until everything is well coated with the mayo. Refrigerate for at least one hour. Enjoy!
Recipe Tips
Let the salad rest. Once you make the salad, let it sit covered in the fridge for at least one hour to give all the ingredients time to marry. But if you are in a hurry, you can definitely serve it right away. It will still be delicious.
Don’t overcook the potatoes and carrots. Make sure they are fork tender but still have some bite to them, or they will become mushy once mixed into the salad.
If you can, use homemade mayo. Making your own mayo is super easy and quick, and so much better.
Make-ahead option. You can prep some of the ingredients in advance. Boil the potatoes, carrots, and eggs the day/night before if you’d like. Store them in the fridge until ready to use.
Additions and substitutions
This Olivier salad can be easily adjusted with ingredients you have on hand or want to substitute. Instead of frozen green peas, you can use fresh or canned. If you don’t want ham, use roasted chicken or some type of ready-to-eat sausage. Sometimes, I like to add a thinly chopped green apple for extra freshness.
Keep in mind that any change you make will affect the final flavor of the salad.
Storage and reheating
Store the Russian salad well sealed in the fridge for up to 4 days. I don’t recommend freezing it.
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Olivier salad (Russian salad)
Ingredients
- 900 grams potatoes, (5-6 cups boiled and chopped), ~2 pounds
- 200 grams carrots, (1 cup boiled and chopped), 6-7 oz
- 1 teaspoon salt (1)
- 4 eggs
- 225 grams frozen or fresh peas, or 1 can, drained, 8 oz
- 200 grams pickles, (1 ¼ cup chopped), 7 oz
- 300 grams ham, ~2 cups chopped
- 2 teaspoon salt (2), or to taste
- ½ teaspoon black pepper, or to taste
- 300 grams mayo, (1 heaping cup), or more to taste, 10.5 oz
Instructions
- Wash and add potatoes to a pot with water. If they are large, slice them in half.900 grams potatoes, (5-6 cups boiled and chopped)
- Peel and cut the carrots in half. Add them to the pot with the potatoes. Add one teaspoon of salt. Cook on medium to high heat, covered with a lid, for about 15-20 minutes or until fork tender but still firm. Be careful not to overcook them, you don't want mushy veggies. Drain the hot water and let the veggies cool before removing the potato skin.200 grams carrots, (1 cup boiled and chopped), 1 teaspoon salt (1)
- Add the eggs to a pot with water and boil on medium to high heat for about 10 minutes until hard-boiled.4 eggs
- Add the frozen peas to hot water and let them sit for a few minutes until soft. Drain and set aside.225 grams frozen or fresh peas, or 1 can, drained
- Cut the cooled potatoes, carrots, pickles, and ham into about ¼-inch cubes. Chop the hard-boiled eggs about the same size as the veggies.200 grams pickles, (1 ¼ cup chopped), 300 grams ham
- Mix all the chopped ingredients, including the green peas, two teaspoons of salt, and ½ teaspoon of black pepper, into a large bowl.2 teaspoon salt (2), or to taste, ½ teaspoon black pepper, or to taste
- Lastly, add the mayo and mix again until all the ingredients are coated. Cover the bowl and transfer to the fridge for at least one hour or overnight. You can also serve it right away if you are short on time.300 grams mayo, (1 heaping cup), or more to taste
Notes
- Store the Russian salad well sealed in the fridge for up to 4 days. I don’t recommend freezing it.
- This Olivier salad can be easily adjusted with ingredients you have on hand or want to substitute. Instead of frozen green peas, you can use fresh or canned. If you don’t want ham, use roasted chicken or some type of ready-to-eat sausage. Sometimes, I like to add a thinly chopped green apple for extra freshness. Keep in mind that any change you make will affect the final flavor of the salad.
- Let the salad rest. Once you make the salad, let it sit covered in the fridge for at least one hour to give all the ingredients time to marry. But if you are in a hurry, you can definitely serve it right away. It will still be delicious.
- Don’t overcook the potatoes and carrots. Make sure they are fork tender but still have some bite to them, or they will become mushy once mixed into the salad.
- If you can, use homemade mayo. Making your own mayo is super easy and quick, and so much better.
- Make-ahead option. You can prep some of the ingredients in advance. Boil the potatoes, carrots, and eggs the day/night before if you’d like. Store them in the fridge until ready to use.