Classic Olivier Salad (Russian Potato Salad)

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 50 minutes (includes chilling)

Quick Ingredients

• 1.5 lb (680 g) waxy potatoes
• 2 medium carrots (about 8 oz / 225 g)
• 1 cup (140 g) frozen peas
• 5 large eggs
• 8 oz (225 g) cooked ham or bologna
• 1 cup (150 g) dill pickles, diced
• 1/4 cup (35 g) red onion or 3 scallions, finely diced (optional)
• 2 tbsp finely chopped fresh dill, plus more for garnish
• 3/4 cup (180 ml) mayonnaise; 2 tsp (10 ml) Dijon; 1–2 tbsp (15–30 ml) pickle brine; 1/2 tsp salt; 1/2 tsp pepper

Do This

• 1. Boil potatoes and carrots in well-salted water at 212°F/100°C: carrots 10–12 min; potatoes 20–25 min. Drain and cool.
• 2. Hard-boil eggs: simmer 10 min, then ice bath 10 min; peel.
• 3. Blanch peas 1 min in boiling water; ice bath; pat dry.
• 4. Dice potatoes, carrots, eggs, ham/bologna, and pickles into 1/4-inch cubes; finely dice onion; chop dill.
• 5. Whisk dressing: mayo, Dijon, pickle brine, salt, pepper (and a squeeze of lemon if you like).
• 6. Gently fold dressing into salad; taste and adjust with more brine, salt, or pepper.
• 7. Cover and chill 2 hours at 38–40°F/3–4°C. Garnish with dill; serve cold.

---

Why You’ll Love This Recipe

• Classic flavor and texture: creamy, tangy, and gently savory with pops of sweet peas.
• Great for gatherings: easy to make ahead and serves a crowd.
• Reliable proportions for perfect balance of dressing to mix-ins.
• Flexible: swap in chicken, go vegetarian, or lighten the dressing.

Grocery List

• Produce: Waxy potatoes, carrots, fresh dill, red onion or scallions, dill pickles, lemon (optional)
• Dairy: Eggs
• Pantry: Frozen peas, mayonnaise, Dijon mustard, kosher salt, black pepper, pickle brine (from the jar), apple cider vinegar or lemon (optional), cooked ham or bologna

Full Ingredients

Salad Base

• 1.5 lb (680 g) waxy potatoes (Yukon Gold or red), similar-sized
• 2 medium carrots (about 8 oz / 225 g), scrubbed
• 1 cup (140 g) frozen peas
• 5 large eggs
• 8 oz (225 g) cooked ham or bologna, chilled
• 1 cup (150 g) dill pickles, small dice
• 1/4 cup (35 g) finely diced red onion or 3 scallions (optional)
• 2 tbsp (about 6 g) finely chopped fresh dill, plus more for garnish
• 1 tbsp (18 g) kosher salt for boiling water

Dressing

• 3/4 cup (180 ml) mayonnaise
• 2 tsp (10 ml) Dijon mustard (use Russian mustard for extra heat, if desired)
• 1–2 tbsp (15–30 ml) dill pickle brine, to taste
• 1 tsp (5 ml) apple cider vinegar or lemon juice (optional, for brightness)
• 1/2 tsp (3 g) fine sea salt, or to taste
• 1/2 tsp (2 g) freshly ground black pepper

Garnish

• Extra chopped fresh dill
• Extra sliced dill pickles (optional)
• Pinch of paprika or black pepper (optional)

Step-by-Step Instructions

Step 1: Cook the potatoes and carrots

Fill a large pot with water, add 1 tbsp (18 g) kosher salt, and bring to a rolling boil (212°F/100°C). Add the whole potatoes and whole carrots. Cook carrots for 10–12 minutes until just tender, then remove with tongs. Continue cooking potatoes 20–25 minutes total, until a knife slides in easily but the potatoes are not mushy. Drain and let cool until comfortable to handle. For the neatest dice, chill the cooked potatoes and carrots in the refrigerator 30 minutes before cutting.

Step 2: Hard-boil the eggs

Bring a medium pot of water to a gentle boil (212°F/100°C), lower in the eggs, then reduce to a steady simmer around 190–200°F (88–93°C). Cook for 10 minutes. Transfer eggs to an ice bath for 10 minutes, then peel and set aside.

Step 3: Blanch the peas

In the boiling water, cook peas for 1 minute until bright green. Drain and shock in ice water to stop cooking. Drain well and pat dry so the salad stays creamy, not watery.

Step 4: Dice everything evenly

Peel the cooled potatoes and carrots if desired. Dice potatoes, carrots, eggs, ham/bologna, and pickles into 1/4-inch (6–7 mm) cubes for that classic Olivier look and perfect bite. Finely dice the onion or slice the scallions. Add everything to a large mixing bowl along with the chopped fresh dill and the peas.

Step 5: Make the dressing

In a small bowl, whisk together mayonnaise, Dijon mustard, 1 tbsp (15 ml) pickle brine, salt, pepper, and optional vinegar/lemon juice. Taste and adjust: add up to 1 more tbsp (15 ml) brine for extra tang or a pinch more salt and pepper.

Step 6: Combine gently and season

Pour the dressing over the diced ingredients. Using a broad spatula, fold gently until everything is evenly coated and glossy. Taste; adjust seasoning with more salt, pepper, or brine as needed. The flavors should be balanced: creamy, lightly tangy, and savory with freshness from dill.

Step 7: Chill to meld the flavors

Transfer to a serving bowl, cover, and refrigerate 2 hours at 38–40°F (3–4°C). Chilling helps the potatoes absorb flavor and the dressing set. Garnish with extra dill and a few pickle slices before serving. Serve cold.

Pro Tips

• Use waxy potatoes (Yukon Gold or red) for dice that hold their shape; avoid Russets, which can turn mealy.
• Dice everything to about 1/4 inch for the best texture and a classic look.
• Dry matters: pat peas and pickles dry so the dressing stays thick and creamy.
• Season smart: with salty ham and pickles, add salt last—pickle brine is your best flavor adjuster.
• For ultra-neat dice, cook vegetables whole, cool thoroughly, then cut.

Variations

• Chicken Olivier: Replace ham/bologna with 8 oz (225 g) cooked diced chicken or poached diced chicken breast.
• Vegetarian: Omit the meat and add an extra 1/2 cup (70 g) peas or 1 small diced tart apple for brightness.
• Lighter Dressing: Use 1/2 cup (120 ml) mayo + 1/4 cup (60 ml) plain Greek yogurt for a tangier, lighter finish.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 3 days at or below 40°F (4°C). Do not freeze. For make-ahead, cook and chill the potatoes, carrots, eggs, and peas up to 2 days in advance; dice and keep them dry and separate. Mix with dressing 2–24 hours before serving to let flavors meld. If the salad tightens after chilling, loosen with 1–2 tsp (5–10 ml) pickle brine or a spoonful of mayo before serving.

Nutrition (per serving)

Approximate for 1 of 8 servings: 325 calories; 20 g fat; 27 g carbohydrates; 12 g protein; 3 g fiber; 690 mg sodium. Nutrition will vary based on brand of mayo, ham/bologna, and pickles.