The Ultimate Salad Olivier (Classic Russian Potato Salad!)
Imagine a potato salad unlike any you’ve had before—incredibly creamy, hearty, and packed with a beautiful medley of textures and savory flavors. That, my friends, is the iconic, celebratory magic of Salad Olivier, the legendary Russian Potato Salad. It’s a stunning mosaic of tender potatoes and carrots, sweet peas, savory chicken, tangy pickles, and hard-boiled…
Imagine a potato salad unlike any you’ve had before—incredibly creamy, hearty, and packed with a beautiful medley of textures and savory flavors. That, my friends, is the iconic, celebratory magic of Salad Olivier, the legendary Russian Potato Salad. It’s a stunning mosaic of tender potatoes and carrots, sweet peas, savory chicken, tangy pickles, and hard-boiled eggs, all brought together in a rich, herby, and utterly delicious creamy dressing. This is, without a doubt, a true show-stopper for any holiday table or gathering.
I promise you, this is not your average, one-note potato salad. It’s a complete, satisfying dish in its own right, with a perfect harmony of flavors and textures in every single spoonful—creamy, crunchy, savory, and fresh. It’s a beautiful, comforting, and deeply satisfying dish that is as wonderful to look at as it is to eat.
Get ready to master a beloved international classic and create a stunning, crowd-pleasing salad that will be the star of any potluck or party.
Why This Salad Olivier Will Steal the Show!
You are going to be completely captivated by the hearty, complex flavors of this incredible salad. It’s a guaranteed hit. Here’s why you have to make it:
- A True Celebration Salad: This is the iconic salad of New Year’s feasts and special occasions in Russia and beyond. Making it is a wonderful way to partake in a delicious tradition.
- A Symphony of Textures and Flavors: Salad Olivier is beloved for its incredible mix of ingredients—creamy dressing, tender potatoes, hearty chicken, sweet peas, and the tangy crunch of dill pickles.
- Incredibly Hearty and Satisfying: Packed with potatoes, chicken, and eggs, this is a substantial salad that can easily be a light main course or a very hearty side dish.
- Uses Simple, Accessible Ingredients: Despite its fancy-sounding name, this salad is made from simple, easy-to-find ingredients and is a fantastic way to use up leftover cooked chicken.
Recipe Snapshot
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Chill Time | 15 minutes |
| Total Time | 45 minutes |
| Servings | 12 servings |
| Calories | 255 kcal per serving |
| Course | Side Dish, Salad |
| Cuisine | Russian |
| Difficulty/Method | Easy / Stovetop |
Your Shopping List for This Classic Salad
This recipe uses a wonderful mix of hearty vegetables, protein, and a creamy, herby dressing. Here’s what you’ll need:
→ For the Potato Salad
- 1 1/2 pounds starchy potatoes → Like Russets or Yukon Golds, peeled and diced into 1/2-inch pieces.
- 2 large carrots → Peeled and diced into smaller, 1/4-inch pieces.
- 1 1/2 cups cooked chicken breast, diced → A rotisserie chicken is the perfect shortcut!
- 1 cup frozen peas, thawed → For a pop of sweetness and color.
- 1 small sweet onion, diced small → Provides a mild, sweet crunch.
- 1/2 cup dill pickles → Rinsed, drained well, and diced small for a tangy bite.
- 4 hard-boiled eggs → 3 will be diced for the salad, and 1 is for a beautiful garnish.
→ For the Creamy Dressing
- 1 cup mayo → The rich and creamy base.
- 1/4 cup sour cream → Adds a wonderful lightness and tang.
- 2 scallions → Thinly sliced, for a mild oniony flavor.
- 1 tablespoon chopped fresh dill → The signature fresh, herbaceous note of the salad.
- 1 teaspoon Dijon mustard → For a little bit of sharp, complex flavor.
- Salt and black pepper → To season everything perfectly.
Let’s Get Cooking! Your Step-by-Step Guide
Ready to assemble this legendary salad? The process is simple and comes together beautifully.
Part 1: Cook the Base
- Cook the Vegetables: Add the diced potatoes and carrots to a 3-quart saucepan and cover them with a generous amount of cold, salted water. Bring to a boil, then reduce the heat to a simmer. Cook for just 3-5 minutes, until the vegetables are tender but not falling apart. Drain them very well in a colander and let them cool completely to room temperature.
- Prepare the Eggs: While the vegetables cook, you can hard-boil your eggs. Dice 3 of the cooled eggs and cut the final egg into wedges or slices for the garnish.
Part 2: Mix the Dressing and Assemble
- Make the Dressing: In a small bowl, whisk together all the ingredients for the creamy dressing: the mayo, sour cream, sliced scallions, 2 teaspoons of the fresh dill (reserving 1 teaspoon for garnish), Dijon mustard, salt, and pepper. Cover and keep it in the fridge.
- Combine the Salad: Once the potato and carrot mixture is completely cool, place it in a very large mixing bowl. Add the diced chicken, thawed peas, diced sweet onion, diced pickles, and the 3 diced hard-boiled eggs.
- Dress and Toss: Pour the chilled creamy dressing over the ingredients in the bowl. Using a large spatula, gently toss and fold everything together until it’s all evenly coated in the dressing. Be gentle to avoid mashing the potatoes!
Part 3: Garnish and Serve
- Garnish and Serve: Transfer the finished salad to a beautiful serving bowl. Artfully arrange the wedged or sliced hard-boiled egg on top and sprinkle with the remaining 1 teaspoon of chopped fresh dill.
- Serve: Serve immediately, or cover and chill for a few hours to let the flavors meld even more.
Salad Olivier (Classic Russian Potato Salad)
Ingredients
Equipment
Method
- Add diced potatoes and carrots to a pot. Cover with cold, salted water by 3 inches. Bring to a boil, then simmer until tender but not mushy, about 3-5 minutes. Drain well and cool completely to room temperature.
- While vegetables cook, whisk together all dressing ingredients (reserving 1 tsp dill for garnish). Cover and refrigerate.
- Once the potato and carrot mixture is completely cool, add it to a large bowl. Add the diced chicken, thawed peas, diced onion, diced pickles, and 3 diced hard-boiled eggs.
- Pour the chilled creamy dressing over the salad ingredients. Gently toss to coat everything evenly.
- Transfer to a serving bowl. Garnish the top with the wedged or sliced hard-boiled egg and the remaining 1 teaspoon chopped dill. Serve.
Notes
WiseRecipes’ Top Tips for the Perfect Salad Olivier
These simple secrets will ensure your Russian Potato Salad is authentic and delicious.
- Don’t Overcook the Potatoes. The goal is tender, not mushy! The potatoes should be easily pierced with a fork but still hold their shape perfectly. Start checking them right at the 3-minute mark.
- Cool Everything Completely. This is the most important rule for a great potato salad. You must let the cooked potatoes and carrots cool to room temperature before mixing them with the mayonnaise-based dressing. If they are even slightly warm, they can cause the dressing to become oily and separate.
- Cut Carrots Smaller than Potatoes. The recipe note is a brilliant pro-tip. By dicing the carrots (a harder vegetable) a bit smaller than the potatoes, you ensure they both cook to perfect tenderness in the same amount of time, in the same pot.
- Rinse Your Pickles. Rinsing the diced dill pickles before adding them helps to wash away some of the excess super-salty brine, giving you a cleaner, tangier pickle flavor that doesn’t overwhelm the salad.
- Let the Flavors Meld. While you can serve it right away, Salad Olivier is one of those magic dishes that tastes even better after it has had a chance to sit in the refrigerator for a few hours. This allows all the individual flavors to marry into one delicious, cohesive taste.
Keep It Fresh! Storing Your Salad
This salad makes for fantastic leftovers for a quick and easy lunch.
- Refrigerator: Store the Salad Olivier in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days.
FAQs: Your Salad Olivier Questions, Answered!
Can I use something other than chicken?
Yes, absolutely! Salad Olivier is very versatile. Diced ham is a very common and delicious substitute. High-quality bologna (often called “doctor’s sausage” in Russia) or other cooked sausages are also traditional additions. For a vegetarian version, you can simply omit the meat.
What can I use instead of dill pickles?
If you’re not a fan of dill pickles, you can substitute them with tangy cornichons, as the recipe suggests. For a different briny flavor, a couple of tablespoons of drained capers would also be lovely. Or, you can omit them and add a teaspoon or two of white wine vinegar to the dressing to provide that acidic kick.
Can I use Greek yogurt instead of sour cream?
Yes, plain, unflavored Greek yogurt is an excellent substitute for sour cream. It will provide a similar tangy flavor and creamy texture to the dressing.
Can I make this salad ahead of time?
Yes! This is a perfect make-ahead dish. You can prepare and assemble the entire salad, cover it, and store it in the refrigerator for up to 24 hours before you plan to serve it. The flavors will be even better!
Final Thoughts: A Taste of Celebration
There is something so special about discovering and making a dish that is a beloved tradition in another part of the world. This Salad Olivier is more than just a potato salad; it’s a taste of celebration, a hearty and satisfying dish that is meant to be shared with family and friends. It’s a beautiful, flavorful, and rewarding recipe that I know will become a new favorite in your home. Happy cooking!
