This Russian Potato Salad recipe combines diced potatoes, carrots, boiled eggs, ham, peas, pickles, and mayo for a creamy, hearty dish. Olivier salad is
a staple on holiday tables, particularly during New Year’s celebrations.
Russian potato salad is a favorite dish in Slavic countries, especially around Christmas, New Year, and Easter. Although I grew up as a picky eater, I always looked forward to Ruska Salata.
Also known as Olivier or Olivieh salad, this dish is loved worldwide. It goes by many names: Pуска Cалата, Bramborový Salát, Insalata Russa, Ensalada Rusa, and Huzarensalade, to name a few.
What most of these names have in common is that they all translate to Russian Salad. This recipe is the Bosnian take on Olivier salad, which is very similar to versions you’ll find in neighboring countries.
Sometimes, we use bologna (Doktorskaya Kolbassa in the Soviet version) instead of ham, or you can skip the meat for a vegetarian option.
Origin of the Russian Salad
Why is it called Russian salad? The original version was created in the 19th century by Lucien Olivier, a chef at Moscow’s (Russia) famous Hermitage restaurant.
It quickly became the restaurant's signature dish, but it was very different from today’s version, featuring ingredients like crayfish, smoked duck, caviar, and grouse.
Thankfully, it evolved to include more everyday ingredients and became a staple across Russia, Ukraine, and former Soviet states.
In some regions, we call this potato salad Francuska Salata (French Salad) because Lucien Olivier was of French and Belgian descent.
Olivier Salad Ingredients
- Potatoes - Use what you have on hand. I prefer waxy, low-starch potatoes for potato salad because they hold their shape and don’t fall apart. But don’t stress too much - Yukon gold and even red potatoes work great.
- Carrots - Always use fresh, never frozen. And avoid the mini or baby carrots.
- Peas - Frozen (thawed) or canned. Frozen are sweeter and have a firmer texture.
- Eggs - You need hard-boiled eggs. I put them in cold water, and once they start boiling, I cook them for 10 minutes. Then, I place them in ice water or just run them under cold water for a couple of minutes.
- Pickles - Dill pickles work best for this dish for their crunch and taste (we love Vlasic).
- Ham - Diced, not cubed. If you're making this for a New Year's celebration, you can also use leftover Christmas ham.
- Mayonnaise - Opt for creamy mayo like Hellman's. Vinegary mayo will ruin the salad.
- Mustard - Dijon, yellow, grainy mustard, or whatever you have. It's my secret ingredient - it adds a bit of a zing to the salad.
- Dill - Use fresh dill. It adds freshness to the salad and is a staple in Slavic cuisine. If you don't like dill, use parsley.
How to Make Russian Olivier Salad
Step 1: Prep the vegetables
- Remove frozen peas (if using) from the package and thaw at room temperature.
- Boil unpeeled potatoes and carrots in one pot of salted water until fork-tender, about 20-30 minutes.
- Cook the eggs (about 10 minutes) and let them cool to room temperature.
- Meanwhile, chop the herbs, pickles, and ham if needed.
- Peel the potatoes, carrots, and eggs, then dice them into small pieces. I use my pre-diced ham as a guide on size (keep everything the same size, about ¼").
Step 2 - Combine the ingredients
- Gently fold everything together until well combined. It’s okay if the eggs break a bit; they’ll add flavor to the sauce.
- Taste and add salt if needed.
Step 3 - Chill and Serve
- Refrigerate for a few hours or overnight.
- Serve garnished with dill or parsley over fresh lettuce leaves and topped with a "rose" made of ham slice (pictured below). Enjoy!
Top tip
Use a vegetable chopper to speed up the veggies and egg dicing. This will also keep them uniform in size.
What to serve with Olivier salad
Serve Russian Olivier salad like any other potato salad. It pairs great with grilled meat to add to your next BBQ spread. I've also eaten it as a main dish with fresh crusty bread. Yum!
For a traditional Slavic experience, serve this salad at your holiday dinner along with pork roast with crackle (pictured below), ham or roasted turkey, stuffed cabbage rolls, caramelized onion mashed potatoes, and desserts like kiflies and wheatberry pudding.
Tips to make Russian Potato Salad
These expert tips will help you make the best traditional Russian potato salad!
- Whether you use frozen or canned peas, drain them well. You can also boil frozen peas to soften them, but I usually just put them in lukewarm water to defrost them. They'll get tender enough to eat but will retain a slight crisp. You don't want mushy peas!
- Squeeze the juices of diced pickles using paper towels so they don't make the salad soggy and overpower the other flavors.
- Cook the veggies a few hours ahead or the night before. When they're cooled, they'll be easier to cut.
- Don't overcook the potatoes. Some people peel them and then cook them, but I find them too soft.
- Use a veggie chopper to speed up the dicing process and keep the veggies uniform in size. Use an egg slicer if you don't want to invest in one. Slice the egg (and potato if small enough - if not, cut it in half), lift it, then rotate it 90 degrees (so the slices made are in the opposite direction from the "harp strings"), then slice again.
- Instead of ham, use bologna (bulk or sliced), summer sausage, or smoked sausage. Leave it out for a vegetarian version.
- Chill the salad in the refrigerator for at least a few hours before serving.
Variations
I prefer to keep my Russian salad recipe simple, but here are some variations if you're adventurous:
- Instead of ham, use bologna, smoked sausage, or roasted chicken.
- You can also try it with shrimp and garnish with capers.
- Add garlic and chopped onion - red, sweet, green (spring onion), or chives.
- Some people add fresh cucumber.
- Others omit meat but add cooked celery root or apple.
- If you like spicy food, add curry or chili powder.
- Add crumbled bacon for a smoky flavor, or sprinkle with smoked paprika.
- Use half mayo and half sour cream for a lighter option.
Frequently Asked Questions
Yes, you can make everything beforehand, but add the mayo and mustard only a few hours before serving.
No, this Russian salad is not freezer-friendly. It is best served fresh.
If stored in an airtight container (after mixing in the mayo) and refrigerated, it will stay fresh for 3-4 days. Add more mayo if it becomes dry.
Yes, leave out the meat and egg and use plant-based mayo like Vegenaise for a vegan option.
Other Slavic potato recipes to enjoy
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Russian Potato Salad - Olivier
EQUIPMENT
- Vegetable chopper Optional
Ingredients
- 3 potatoes, medium to large
- 2 carrots, medium to large
- 1 cup peas, frozen or canned
- 8 oz diced ham, or bologna (about 1 cup)
- 3 eggs, large
- 4 dill pickles, about a cup when chopped
- 1 cup mayo
- 1 tablespoon mustard, *see notes
- fresh dill or parsley
Instructions
Prep the veggies
- Remove frozen peas (if using) from the package and thaw at room temperature. If using canned, rinse and drain.
- Boil unpeeled potatoes and carrots in one pot of salted water until fork-tender, about 20-30 minutes.
- Cook the eggs (about 10 minutes) and let them cool to room temperature.
- Meanwhile, chop the herbs, pickles, and ham if needed.
- Peel the potatoes, carrots, and eggs, then dice them into small pieces. I use my pre-diced ham as a guide on size (keep everything the same size, or at about ¼").
Assemble
- Gently fold everything together until well combined. It’s okay if the eggs break a bit; they’ll add flavor to the sauce.
- Taste and add salt if needed.
- Chill in the refrigerator before serving. Serve garnished with dill or parsley over fresh lettuce leaves and topped with a "rose" made of ham slice.
Notes
- The amount of ingredients is flexible. Don't stress about the exact size of potatoes or carrots. If your eggs are small, use 4. Add half the mayo first to ensure the salad is not drenched. Also, if the salad seems too dry, add more mayo than asked for.
- Whether you use frozen or canned peas, drain them well. You can also boil frozen peas to soften them, but I usually just put them in lukewarm water to defrost them. They'll get tender enough to eat but will retain a slight crisp. You don't want mushy peas!
- Squeeze the juices of diced pickles using paper towels so they don't make the salad soggy and overpower the other flavors.
- Cook the veggies a few hours ahead or the night before. When they're cooled, they'll be easier to cut.
- Don't overcook the potatoes. Some people peel them and then cook them, but I find them too soft.
- Use a veggie chopper to speed up the dicing process and keep the veggies uniform in size. Use an egg slicer if you don't want to invest in one. Slice the egg (and potatoes - if too big, cut it in half), lift it, rotate it 90 degrees (so the slices made are in the opposite direction from the "harp strings"), then slice again.
- Instead of ham, use bologna (bulk or sliced), summer sausage, or smoked sausage. Leave it out for a vegetarian version (*see other variations and serving suggestions in the post above).
- Mustard is my secret ingredient - it adds a bit of a zing to the salad. You can use Dijon, yellow, grainy mustard, or whatever you have available.
- Chill the salad in the refrigerator for at least a few hours before serving.
- Russian potato salad is the perfect make-ahead dish, allowing flavors to blend beautifully while saving you time on the day of your meal. Prep the ingredients ahead of time and keep them refrigerated. Only add mayo and mustard a few hours before serving.
- For best results, read additional tips in the post above.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
Lilly says
Thanks for this recipe! My late mom used to make it for our Orthodox Christmas, but I never gotten the recipe written down (I was never much interested in cooking, ha). This tastes exactly like her salad. So many memories flooding back...