Why You’ll Love This Recipe

Russian Salad Olivye is a classic, hearty potato salad that originated in Russia and has become a staple at celebrations, family gatherings, and holidays across Eastern Europe and beyond. With its creamy texture, subtle tang, and blend of tender vegetables and savory additions, it’s both comforting and satisfying. It’s easy to prepare ahead and tastes even better the next day, making it perfect for entertaining.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

potatoescarrotsgreen peas (canned or cooked fresh)pickles (preferably dill)boiled eggscooked chicken or bologna (optional but traditional)mayonnaisesaltblack pepper

directions

Boil the potatoes and carrots in their skins until tender. Let them cool, then peel and dice into small cubes.

Hard-boil the eggs, peel, and dice them.

If using chicken or bologna, cook (if necessary) and chop into small cubes.

Dice the pickles into small pieces.

In a large mixing bowl, combine the diced potatoes, carrots, eggs, peas, pickles, and meat (if using).

Add mayonnaise, salt, and pepper to taste. Mix until all ingredients are well coated and combined.

Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

Servings and timing

This recipe yields approximately 6-8 servings.Preparation time: 20 minutesCooking time: 25-30 minutesChilling time: 1 hourTotal time: 1 hour 50 minutes

Variations

Swap chicken or bologna for ham, turkey, or keep it vegetarian.

Add a touch of Dijon mustard for extra tang.

Include fresh herbs like dill or parsley for brightness.

Use sour cream or a mix of sour cream and mayo for a lighter version.

Add chopped apples for a hint of sweetness.

storage/reheating

Store Russian Salad Olivye in an airtight container in the refrigerator for up to 3 days.Do not freeze, as the texture may suffer.

Serve cold—no reheating is needed.

FAQs

What’s the difference between Russian Salad and Olivier Salad?

They are the same—Olivye is the Russian name for the salad created by Chef Lucien Olivier in the 1860s.

Can I make it vegetarian?

Yes, simply omit the meat. The salad is still delicious and filling without it.

Do I have to use pickles?

Yes, they add the signature tang. You can substitute with gherkins or a splash of pickle juice if needed.

Can I use frozen peas?

Yes, just cook and cool them before adding.

Is it okay to prepare in advance?

Absolutely! It actually tastes better after a few hours in the fridge.

What kind of mayo works best?

A full-fat, creamy mayonnaise is ideal, but light versions can also be used.

Can I skip the eggs?

Yes, though they add richness and texture, it’s still tasty without them.

Why are the vegetables diced so small?

Uniform, small cubes help with even distribution of flavor and a better texture.

Is this salad served cold or warm?

Always cold—it’s a chilled salad dish.

Can I serve this as a main dish?

Yes, especially if you include meat—it’s quite filling on its own.

Conclusion

Russian Salad Olivye is a timeless dish that brings comfort, tradition, and delicious flavors to the table. Whether you’re making it for a holiday spread or a casual dinner, its rich and creamy texture combined with the fresh crunch of veggies makes it a favorite across generations. Give it a try and enjoy a taste of Russian culinary heritage.