Incredible Salad Olivier Recipe (Russian Potato Salad)

Published: Jun 9, 2022 · Modified: Jun 20, 2023 by Faith · This post may contain affiliate links · 40 Comments

This Olivier Salad recipe is my take on the classic Russian potato salad with a creamy herbed dressing, potato and carrot, tangy pickles, sweet onion, and hard-boiled egg.

It’s funny, the first time I had Russian potato salad was in Amman, Jordan. When my ex-husband and I lived in Amman, our favorite restaurant was Castle of Hospitality.

We went there once a week and even though we ordered different main courses each time, we always ordered the same sides: Lebanese bread, grilled halloumi cheese, tahini salad, and Salad Olivier (which they just called Russian salad).

During that time I fell in love with this creamy potato salad. It was a beautiful balance, almost like a dance. Soft potato, crunchy cornichons. Sweet carrot, savory onion. A simple creamy dressing with a complexity that you couldn’t put your finger on. And fresh herbs to wake everything up.

This is a special potato salad that I think you’ll enjoy just as much as I do. If you’re used to bland and boring potato salad recipes, get ready to have your opinion changed!

Olivier Salad is a perfect dish for any time of year. It’s a traditional part of Christmas or New Year’s celebrations in Russia, but it also pairs well with summertime fare.

This potato salad is great for a barbeque during warm months! It pairs well with just about anything you can grill up, from steaks and chicken or burgers and hot dogs. It’s also delicious served with roast chicken or baked fish.

In This Article

Why You’ll Love This Recipe

It makes enough to feed a crowd! If you’re looking for a budget-friendly side dish to bring to a potluck, this is a great option.
The chicken is optional. It adds flavor and bumps up the protein, and is a good way to use leftover chicken or rotisserie chicken. However, this salad is just as delicious without it. Or you can use ham, bologna, or sausage if that’s what you have on hand.
Get ready for a flavor-packed potato salad! The creamy dressing, fresh herbs, and savory aromatics come together for a delicious dish.

The Best Salad Olivier Recipe

Nowadays, Salad Olivier is one of those classic dishes that has about as many variations as a recipe for chocolate chip cookies.

This recipe is my version. It has plenty of potato for a hearty base. Carrot and onion for sweetness. Dill pickles for tang. Chicken breast and egg to make it filling. And a decadent creamy mayo-based dressing that’s laced with sour cream and redolent with fresh herbs.

The beauty of this dish is that you can put your own spin on it!

Russian Potato Salad Ingredients

Starchy potatoes
Carrots
Chicken breast
Frozen peas
Sweet onion
Dill pickles
Hard-boiled eggs

Creamy Dressing Ingredients

Mayo
Sour cream
Scallions
Dill
Dijon mustard
Salt
Black pepper

Step-by-Step Instructions

Step 1: Cook the Potato and Carrot

Add the diced potatoes and carrots to a 3-quart saucepan. Add enough cold water to cover by 3 inches. Bring to a boil, and then turn the heat down and simmer until the vegetables are softened, but not mushy, about 3 to 5 minutes. Drain well and cool to room temperature.

Step 2: Make the Dressing

Whisk together all ingredients for the creamy dressing (reserving 1 teaspoon of chopped fresh dill for garnish). Cover and keep in the fridge until using.

Step 3: Mix it Up

Once the potato and carrot is cool, add all remaining ingredients for the potato salad (except the 1 hard-boiled egg that’s wedged or sliced) and the creamy dressing to a large bowl. Gently toss to coat everything.

Step 4: Serve

Transfer to a serving bowl. Garnish the top with the wedged or sliced hard-boiled egg and the remaining 1 teaspoon chopped dill.

Storage

Store this potato salad in an airtight container in the fridge for up to 4 days.

hands serving bowl of creamy potato salad

Tips

Instead of chicken, you can use diced ham, bologna, or sausage.
Dill pickles add tangy crunch to this creamy potato salad. However, if the idea of dill pickles doesn’t thrill you, instead you can use ½ cup rinsed, drained and small-diced cornichons or 2 tablespoons rinsed, drained and coarsely chopped capers. Or you can omit the pickles and add 1 ½ teaspoons white wine vinegar to the dressing.
I love the slight tang that sour cream adds to this dressing! But if you prefer, you can omit it and use unflavored Greek yogurt or more mayo.

Salad Olivier FAQs

Where Did Olivier Salad Originate?

Belgian chef Lucien Olivier of Hermitage in Moscow invented this dish in the 1860's. You can read more about the history of Olivier Salad on Wikipedia.

Why is it Called Salad Olivier?

It’s called this after the name of the chef who invented the salad.

Can You Freeze Potato Salad?

Because of the mayonnaise in this salad, I don’t recommend freezing it. Once it’s thawed, the dressing will likely separate and may appear curdled.

More Ukrainian and Russian Recipes to Try

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This post was first published on An Edible Mosaic on December 30, 2010. I updated it with more information on June 9, 2022.

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