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This Russian Salad recipe, also known as Olivier Salad, is a creamy, hearty potato salad made with carrots, eggs, peas, dill pickles and your choice of ham, chicken or bologna. It’s easy to prepare ahead of time, tastes even better after chilling in the fridge and is perfect for holidays, parties, picnics and potlucks.

Russian Olivier Salad with carrots, ham, egg and peas in a blue and white serving bowl

Table of Contents

Kellie’s Note
No Small Potatoes

This Russian Salad recipe my first stop in my make-ahead side dish rotation.

I can cook and chop everything early, fold it together with the creamy dressing and let the refrigerator do the rest. By the time dinner rolls around, the flavors have had a chance to mingle and the salad is ready to go straight to the table.

After making more potato salads and party side dishes than I can count, I’ve learned that the difference between a great Olivier Salad and a bowl of mush is all in the little details. The vegetables should be tender but still hold their shape, everything needs to cool before it’s mixed and the ingredients should be cut into similarly sized pieces.

Yes, there’s some chopping involved, but nothing about this recipe is difficult. And once you scoop up a forkful with creamy potato, sweet carrots and peas, briny pickles, egg and smoky ham, you’ll understand why it’s worth it.

What Is Russian Salad?

Russian Salad, also called Olivier Salad or Russian potato salad, is a chilled salad made with diced potatoes, vegetables, eggs, pickles and mayonnaise. Many versions also include ham, chicken or bologna.

It’s a classic holiday dish in many Eastern European homes and is especially popular for New Year celebrations. Like most beloved family recipes, the exact ingredients vary from kitchen to kitchen.

My Olivier Salad recipe has a creamy mayonnaise dressing brightened with Dijon mustard and pickle juice or lemon juice. The pickles add a tangy crunch that keeps the dressing from feeling too heavy, while potatoes, eggs and ham make the salad hearty enough to hold its own on a holiday buffet.

Why You’ll Love My Russian Salad

  • Make-ahead friendly. Russian Salad gets even better after it has chilled for at least an hour, so you don’t have to prepare it at the last minute.
  • Perfect for entertaining. Serve it for Easter, Thanksgiving, Christmas, New Year’s Eve, summer picnics, potlucks or backyard parties.
  • Creamy without being bland. Dill pickles, mustard and pickle juice give the dressing a tangy little kick.
  • Hearty and satisfying. Potatoes, eggs and ham turn a simple vegetable salad into a substantial side dish.
  • Easy to customize. Use ham, bologna or chicken, or leave the meat out for a vegetarian Russian Salad.
  • Made with familiar ingredients. You won’t have to hunt down anything complicated or expensive.
  • Colorful and scoopable. The carrots, peas and dill add cheerful pops of color to the creamy salad.

Ingredients For a Russian Salad

Measurements are in the recipe card below, but here’s a quick look at what you’ll need and the easiest swaps.

  • Potatoes: Yukon Gold, red or white potatoes hold their shape best. Russets work, but can become crumbly if overcooked.
  • Carrots and peas: Carrots add sweetness and peas add color. Frozen peas are best, but well-drained canned peas also work.
  • Eggs: Hard-boiled eggs make the salad rich and creamy. Leave them out for an egg-free version.
  • Ham, chicken or bologna: Ham is savory, bologna is more traditional and chicken keeps things lighter. Turkey works too, or omit the meat for a vegetarian Olivier Salad.
  • Dill pickles: Use crunchy dill pickles, gherkins or cornichons. Sweet pickles will give the salad a sweeter flavor.
  • Onion: Optional, but it adds a little bite. Shallots or green onions are milder alternatives.
  • Mayonnaise and mustard: Mayonnaise creates the creamy base. Swap part of it with Greek yogurt or sour cream, and use Dijon, yellow mustard or no mustard at all.
  • Pickle juice or lemon juice: Either one adds acidity and balances the creamy dressing.
  • Seasonings and herbs: Salt, pepper and fresh dill keep things simple. Parsley or chives are easy substitutes.
Ingredients for Russian Salad ham steak, potatoes, carrot, peas, pickles, eggs, mayo and dressing ingredients

How to Make a Russian Salad

  1. Cook the vegetables. Place the potatoes and carrots in cold water and bring it to a boil. Check the carrots first and remove them as soon as a fork slides in easily. Continue cooking the potatoes until tender, but don’t let them become so soft that they split or fall apart.
  2. Prepare the eggs. Hard-boil the eggs in a separate saucepan, then transfer them to an ice bath. The cold water stops the cooking and helps the shells release more easily.
  3. Let everything cool. This part is important. Warm potatoes can absorb too much dressing and make the mayonnaise look oily. Let the potatoes, carrots and eggs cool completely before chopping.
  4. Dice the ingredients. Cut the potatoes, carrots, eggs, meat and pickles into small, similar-sized cubes. They don’t need to be perfectly identical, but keeping them close in size gives you a little bit of everything in each forkful.
  5. Assemble the salad. Add the chopped ingredients to a large bowl with the peas and onion. The mixture should look colorful and chunky, not mashed together.
  6. Mix the dressing. Stir the mayonnaise with the mustard, pickle juice or lemon juice, salt and pepper. Taste the dressing before adding it to the salad, it should be creamy, lightly tangy and well seasoned. Adjust to taste.
  7. Fold everything together. Add most of the dressing and gently turn the mixture with a large spoon or rubber spatula. The vegetables should be evenly coated while still keeping their shape. Add more mayonnaise only if the salad looks dry.
  8. Chill before serving. Cover the bowl and refrigerate the Russian Salad for at least one hour. Give it a gentle stir, taste for seasoning and finish it with fresh dill before serving.
Ingredients for olivier salad in a glass mixing bowl
dressing being poured over ingredients for Russian salad in a glass bowl
Russian salad combined in a bowl.

Can You Make Russian Salad Ahead?

Absolutely. In fact, this is one of those recipes that benefits from spending a little time in the refrigerator.

You can make Olivier Salad up to one day before serving. Cover it tightly and refrigerate it, then stir gently before it goes on the table.

The potatoes may absorb some of the dressing as the salad rests. If it looks a little dry the next day, fold in a spoonful of mayonnaise or a small splash of pickle juice to bring back the creamy texture.

Wait to add the final dill garnish until shortly before serving so it stays fresh and bright.

How to Store Russian Salad

  • Store leftover Russian Salad in an airtight container in the refrigerator for up to three days. Stir it gently before serving again.
  • Because this salad contains mayonnaise, eggs and meat, keep it properly chilled. For parties and picnics, place the serving bowl over a larger bowl filled with ice rather than letting it sit on a warm table.
  • Freezing Russian Salad is not recommended. The potatoes and mayonnaise dressing can become watery or grainy after thawing, and the vegetables will lose their pleasant texture.
Russian potato salad in a blue and white bowl

Kellie’s Tips for the Best Russian Salad

  • Don’t overcook the potatoes. They should be tender enough to pierce with a fork but firm enough to cut into clean cubes.
  • Remove the carrots first. Carrots usually cook faster than whole potatoes, so check them early instead of waiting for everything to finish at the same time.
  • Cool everything completely. Warm vegetables can thin the mayonnaise and make the salad feel greasy.
  • Keep the dice consistent. Small, similarly sized pieces make the salad easier to serve and ensure that each bite contains a balanced mix of ingredients.
  • Add the mayonnaise gradually. You can always add more, but it’s hard to fix a salad that has been overdressed.
  • Fold instead of stirring aggressively. A gentle folding motion keeps the potatoes and eggs from breaking down.
  • Season after adding the pickles and meat. Both can be salty, so combine the ingredients before deciding how much additional salt the salad needs.
  • Let it chill. At least one hour in the refrigerator gives the dressing time to settle into the vegetables and helps the salad hold together.
  • Taste again before serving. Chilled foods sometimes need a little extra salt, pepper or acidity. A tiny splash of pickle juice can wake everything right back up.
russian salad in a bowl with a serving spoon

What to Serve with Russian Salad

Russian Salad is creamy, tangy and hearty, so it pairs well with roasted meats, grilled dinners and simple sandwiches. It’s especially useful when you need a cold side dish that can be made before the rest of the meal.

Try serving it with:

For a party buffet, pair Olivier Salad with sliced meats, bread, pickles, deviled eggs and a simple green salad. It also makes an easy lunch when served on a bed of lettuce with crusty bread.

Russian salad in a serving bowl with a serving spoon

More Easy Side Dish Recipes

Add these easy make-ahead recipes to your party, picnic and holiday menus:

This Russian Salad recipe is creamy, colorful, tangy and completely party-ready. It’s the kind of side dish you make early, store into the refrigerator and pull out when everyone is ready to eat, making you look very prepared without doing any last-minute work. My favorite kind of entertaining recipe.

Russian Salad Recipe (Olivier Salad)

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By Kellie
Prep: 25 minutes
Cook: 25 minutes
Total: 1 hour 50 minutes
Servings: 8
Russian potato salad in a blue and white bowl
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This creamy Russian Salad recipe, also known as Olivier Salad, is packed with tender potatoes, carrots, eggs, peas, dill pickles and ham in a tangy mayonnaise dressing. It’s an easy make-ahead side dish for holidays, picnics, potlucks and parties.

Equipment

  • Large stockpot
  • Medium saucepan
  • large mixing bowl
  • small mixing bowl
  • chef's knife
  • cutting board
  • silicone spatula or large spoon

Ingredients 

  • 3 medium potatoes, peeled or unpeeled
  • 2 large carrots, peeled
  • 4 large eggs
  • 1 cup cooked ham, bologna or chicken, diced
  • 1 cup frozen peas, thawed
  • 3/4 cup dill pickles, finely diced
  • 1/3 cup finely diced onion, optional
  • 3/4 cup mayonnaise, plus more as needed
  • 1 tablespoon Dijon mustard, optional
  • 1 tablespoon pickle juice or lemon juice
  • Salt and freshly ground black pepper, to taste
  • Fresh dill, for garnish

Instructions 

  • Place the potatoes and carrots in a large pot and cover them with cold water. Bring the water to a boil and cook until the vegetables are fork-tender. Begin checking the carrots after 12 minutes and remove them once tender. Continue cooking the potatoes as needed, about 20 to 25 minutes total depending on their size.
  • While the vegetables cook, place the eggs in a medium saucepan and cover them with water. Bring the water to a boil, then turn off the heat and cover the pan. Let the eggs stand for 10 to 12 minutes.
  • Transfer the eggs to an ice bath. Let the potatoes, carrots and eggs cool completely. Peel the eggs and peel the potatoes if they were cooked with their skins on.
  • Dice the cooled potatoes, carrots and eggs into small, similarly sized cubes.
  • Add the potatoes, carrots, eggs, ham, peas, pickles and onion, if using, to a large mixing bowl. Toss gently to combine.
  • In a small bowl, stir together the mayonnaise, Dijon mustard, pickle juice or lemon juice, salt and black pepper.
  • Add the dressing to the potato mixture and gently fold until the ingredients are evenly coated. Add additional mayonnaise a spoonful at a time if you prefer a creamier salad.
  • Cover and refrigerate for at least one hour. Stir gently, adjust the seasoning and garnish with fresh dill before serving.

Notes

  • Cut the potatoes, carrots, eggs, meat and pickles into similarly sized small cubes. An even dice creates the best texture and gives you a balanced combination of ingredients in every bite.
  • Let the cooked vegetables and eggs cool completely before adding the mayonnaise. Warm ingredients can thin the dressing and make the salad oily.
  • Add the mayonnaise gradually. The potatoes will absorb some dressing as the salad chills, and more can be folded in before serving if needed.
  • For a traditional deli-style version, use ham or bologna-style sausage. Cooked chicken or turkey creates a lighter variation.
  • To make a vegetarian Russian Salad, omit the meat. Add extra peas, eggs or potatoes if desired
  • The salad can be prepared up to one day in advance. Cover tightly, refrigerate and garnish with dill shortly before serving.
  • Store leftovers in an airtight container in the refrigerator for up to three days.
  • Freezing is not recommended because the dressing may separate and the potatoes and vegetables can become watery.
  • If the chilled salad tastes flat, add a small splash of pickle juice or lemon juice before serving.

Nutrition

Calories: 283kcal, Carbohydrates: 19g, Protein: 9g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 5g, Trans Fat: 0.05g, Cholesterol: 101mg, Sodium: 473mg, Potassium: 531mg, Fiber: 4g, Sugar: 3g, Vitamin A: 2846IU, Vitamin C: 28mg, Calcium: 44mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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