Olivier Salad - Russian Potato Salad (2024)

Olivier Salad (Russian Potato Salad) – this fancy potato salad is traditionally made for holidays in all Slavic families. It is made of potatoes, eggs, carrots, sausage, dill pickles, peas, and mayo. Using smoked summer sausage in this salad ups the flavor and makes it much more delicious!

Every Slavic family has their own and sometimes unique version of the Olivier Salad. It’s the variation and the amount of each ingredient that makes it unique from family to family. As a true Ukrainian, I, too, have a favorite version of this classic Russian Potato Salad.

Olivieh Salad History

Olivier Salad (pronounced more like Olivieh Salad in Russian) was created in the 1860s by chef Lucien Olivier for a prestigious Russian restaurant, Hermitage, in Moscow, Russia. The chef’s recipe for this famous and well-loved salad was a kept secret for many years. The original ingredient list differed from what we know as Olivier salad today. It included many expensive ingredients (crayfish, grouse, caviar) that weren’t easily found.

Later, a different chef published an adapted version of the salad made of more common ingredients. Ever since, this Russian salad has become a popular side dish to serve around holidays like Christmas, New Year’s and Easter, all across the former USSR households and beyond.

In post-USSR countries, this salad is most commonly known as Olivier salad, while outside of those countries, the name is some variation of the words “Russian Salad” or “meat/beef salad”.

The best way to make Olivier Salad

• Sausage: My mom has always made the Olivier Salad with smoked salami-type sausage (“Servilat” kolbasa) that we get from the local Russian store. That is how I make it, as well. The summer sausage adds a nice hint of smokiness and elevates the flavor. Cubed ham, chicken and beef or bologna is also an option, but I prefer the smoked sausage.
• Eggs: If you can get some good eggs, they will make a big difference. Eggs from home-raised chickens that venture out on the pasture have a much better flavor than eggs from a store. Since this Olivier salad has a good amount of eggs, they make a difference in the overall taste.
• Pickles: The salad can be made with fermented pickles / kosher dills or regular vinegar pickles. But, for better flavor, I recommend you use homemade fermented dill pickles or kosher pickles you would get from the store’s refrigerated section. Some people prefer to use fresh cubed cucumbers, but they make the salad spoil faster and add a bit of wateriness.
• Peas: canned drained sweet or frozen peas that have been thawed and drained can be used. If making this salad ahead, it is better to use canned. Frozen peas will tend to spoil the salad faster.
• Onions: You can use green onions, red or sweet onions. But, if you don’t plan to eat it immediately, it is better to omit the onions altogether. The raw onions can add an unpleasant aroma if the salad is stored for several days.
• Herbs: fresh parsley and or dill are not traditional in the Olivier salad. But we love herbs in our family, so we add a ton. I’ll leave this one up to you.

Ingredients for Olivier Salad – Russian Potato Salad:

How to make Olivier Salad – Russian Potato Salad

1. Clean, cook, and peel all the vegetables and eggs.
2. Dice all of the cooled-down cooked ingredients.
3. Finely chop parsley, dill, and scallions.
4. Drain the peas well.
5. Combine all ingredients in a large bowl. Add the mayo, salt, oil, and black pepper. Mix to coat. And you’re all done!
6. Refrigerate until ready to serve!

What to serve with Olivieh Salad

While the Olivieh salad can be served just like any other potato salad, we serve it as part of a traditional holiday meal.

The traditional combo where I come from (Western Ukraine) includes this Olivier salad, stuffed cabbage (golubtsi), meat aspic (kholodets) as well as horseradish beet relish. Give it a try!

How to store the Potato Salad

• Store in an airtight container in the fridge for no more than 4 days.