Russian Olivier Potato Salad (Olivye)

Russian Olivier salad combines hearty, boiled root vegetables, peas, eggs, ham and zesty dill pickles with creamy mayonnaise dressing. Easy to make, satisfying, delicious and perfect for any occasion!

Russian Olivier salad, also called olivye salad (caлат оливье), Stolichny salad or, simply, Russian salad, is a traditional dish of potatoes, vegetables, eggs and meat, popular in Russia as well as Ukraine. It was invented in the 19^th century by Lucien Olivier, a French-Belgian chef living in Russia who originally combined readily available root vegetables with crayfish tails, grouse, olives, capers and other ingredients.

Over time the expensive, hard-to-get ingredients were gradually replaced by cheaper alternatives and modern olivye salad was born. It's traditionally served in Russia on New Year's Eve.

Today different, often simplified, versions of this dish exist in many European countries as well as Asia and Latin America. Dishes such as insalata russa (Italian), Rus salatasi (Turkish), ensaladilla rusa (Spain) are all different versions of Olivier potato salad. The Polish version, called 'sałatka jarzynowa', a dish I grew up with, is vegetarian, simpler than the original, and often made with apples.

Traditional Russian Olivye salad, called 'sałatka Olivier' in Polish, is also known in Poland and I hope you enjoy my version of it:)  

Russian Olivier salad ingredients and substitutions

• Potatoes: use all-rounders, such as Yukon Gold potatoes or waxy salad potatoes (often oval shaped), which do not contain a lot of starch and keep their shape in cooking.
• Carrots.
• Peas: from a can.
• Hard-boiled ggs.
• Onion: use white onion, which is sweet and not as harsh as cooking onion. Alternatively use shallots or red onion.
• Meat: traditionally this was bologna-style processed sausage meat but you can use regular ham or even hot dogs or German sausage. You can even give this salad a Polish twist and use smoked kiełbasa. An alternative ingredient, also used in traditional Russian salad, is chicken (cooked or smoked).
• Pickles/gherkins: perfect with potatoes and eggs (see also my dill pickle egg salad).
• Dill: use according to taste.
• Mayonnaise and sour cream: traditionally only mayonnaise is used, but I like to combine it with a little sour cream for added flavour (you can use yogurt instead, as I've done in my beet potato salad).
• Mustard.
• Lemon juice.
• Salt and pepper: add to taste.

How to prepare vegetables for Russian salad

There is more than one way of preparing vegetables for this dish. You can either:

• 1) cook whole unpeeled vegetables (in one pot or separately). Peel after the vegetables have cooled.
• 2) cook whole peeled vegetables in salted water (in one pot or separately), as I have done.

or

• 3) peel then cut the carrots and potatoes into small cubes then boil separately in salted water (approx. 11 minutes for the potatoes and 9 minutes for the carrots). Plunge into ice water for a few minutes to stop the cooking process and cool.

Step-by-step recipe instructions

1. Prepare vegetables: Gently boil the potatoes and carrots in salted water (approx. ½ teaspoon), covered, for several minutes until fully cooked but still firm. Drain and set aside to cool completely then cut into small cubes and set aside.

• TIP: If cooking the vegetables in the same pot you might want to take the carrots out of the pot a little sooner than the potatoes (these might take longer to cook). This will depend on the size of your vegetables.

2. Boil eggs: In the meantime, boil the eggs. Place the eggs in a small pot, add water, cover and bring to the boil then remove from the heat and set aside, still covered, for about 8 minutes. Drain then immerse in ice water for 1-2 minutes (after 30 seconds add more ice water if required). Drain and peel the eggs then finely dice. Set aside.

3. Assemble Olivier salad: To a large mixing bowl add the cubed potatoes and carrots, eggs, peas, ham, onion and pickles. Add the dill, mayonnaise, sour cream, mustard, lemon juice and a generous amount of pepper. Gently stir the mixture. Taste the salad and adjust the seasoning, if required. Chill for 4 hours, if possible, before serving.

Serving suggestions

This hearty Russian olivye salad with potatoes is the perfect side dish for any celebration, brunch or potluck party. You can serve it alongside smoked salmon deviled eggs, salmon pate and other East European foods including pickled herring, meat jelly and horseradish beets.

Alternatively, enjoy simply on its own or with a slice of sourdough bread either for lunch or supper. A meatless version of this dish tastes delicious, too!

Can I made it ahead

Yes, you can! Creamy Russian Olivier salad tastes even better the next day so it's a great idea to make it the night before. Alternatively boil the vegetables and eggs, cool then refrigerate and make the salad the following day.

What other ingredients can be used in olivye salad

Because of the enormous popularity of this dish different ingredients are often added, which can include:

• Other (cooked) root vegetables, including celery root/celeriac (small piece) or parsley root
• Scallions/green onion
• Fresh cucumber
• Leek
• Horseradish sauce or horseradish mayonnaise (instead of traditional mayo)

Top tips

• I recommend using Yukon Gold potatoes or waxy salad potatoes (often oval shaped, rather than round).
• The potatoes and carrots should be fully cooked but still firm.
• To save time I recommend using an onion/vegetable chopper for cutting the vegetables and eggs.
• Best served chilled.
• Leftover Russian olivye potato salad can be refrigerated, covered, for up to 3 days (because it contains raw onion it might become a little watery if you keep it in the fridge for too long).
• Not suitable for freezing.

More party salads to try next

• Simple Potato Salad with Dill
• Dill Pickle Chicken Salad
• Herring Salad Polish-Style
• Cottage Cheese Egg Salad

See also these other delicious, easy salad recipes!

Recipe

Keep in touch!

If you make this easy Russian Olivier salad recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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