This Olivier Potato Salad is creamy, tangy, and packed with tender potatoes, crisp carrots, sweet peas, and perfectly boiled eggs, all tossed in a bright mayo-based dressing. I first tasted this at a friend's holiday party years ago, and I couldn't stop going back for more. It's the kind of Russian-style potato salad that feels fancy but comes together with simple ingredients you probably already have.
If you love hearty, make-ahead dinners, you'll also want to try my Dumpling Bake and Marry Me Chickpeas for more crowd-pleasing flavors.
Why You will Love This Olivier Potato Salad
Creamy and tangy. The mayo-based dressing is bright with white wine vinegar and Dijon mustard, so it's not too rich or heavy.
Make-ahead friendly. This Olivier potato salad recipe tastes even better the next day after the flavors have had time to meld.
Perfectly balanced. Sweet peas, earthy carrots, tender potatoes, and briny capers create layers of flavor and texture in every bite.
Customizable. Add ham for protein, skip it for a vegetarian version, or swap in pickles for a more traditional Russian potato salad.
Great for a crowd. Serves 8 and pairs beautifully with grilled meats, roasted chicken, or as part of a holiday spread. If you're looking for more easy, make-ahead dishes, Pineapple Chicken and Rice and Pink Sauce Pasta are just as satisfying.
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Olivier Potato Salad Ingredients
Here's what you need for this creamy Olivier potato salad.
See Recipe Card Below This Post For Ingredient Quantities
Main Ingredients:
- Yukon Gold potatoes , peeled and cubed: These have a buttery, creamy texture that holds up well in potato salad without getting mushy.
- Large eggs: Hard-boiled and chopped, they add richness and protein to the salad.
- Carrots , peeled and cubed: Add sweetness and a slight crunch.
- Fresh or frozen English peas: Bring a pop of color and natural sweetness. Frozen peas work just as well as fresh.
- Mayonnaise: Creates the creamy base of the dressing. Use your favorite brand.
- White wine vinegar: Adds tanginess and brightness to balance the richness of the mayo.
- Capers , drained: Bring a briny, salty punch that makes the dressing taste more complex.
- Dijon mustard: Adds a subtle sharpness and helps emulsify the dressing.
- Salt: Seasons the salad so every bite is flavorful.
- Freshly ground black pepper: Adds warmth and depth.
- Cubed ham: Makes the salad more filling and traditional. Skip it for a vegetarian version.
- Minced fresh dill: Adds a fresh, herby flavor that's essential to Russian potato salad.
how to make Olivier Potato Salad
This simple potato salad with peas comes together in just a few easy steps.
- Cook the potatoes: Bring a medium to large pot of salted water to a boil. Add the peeled and cubed potatoes and simmer until they're tender but not falling apart, about 12 minutes. Drain them and let them cool without rinsing.
- Boil the eggs: Refill the pot with water and add the eggs, making sure they're covered by about an inch of water. Bring to a boil, cover, and turn off the heat. Let the eggs sit in the hot water for 12 minutes. Transfer them to a bowl of ice water until they're cool, then peel and chop them.
- Cook the carrots and peas: Using the same simmering water, cook the chopped carrots for 4 minutes. Add the peas and cook for 1 more minute. Drain and let them cool.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, white wine vinegar, capers, Dijon mustard, salt, and black pepper until smooth and well combined.
- Assemble the salad: Add the cooled potatoes, chopped eggs, carrots, peas, ham (if using), and minced dill to the bowl with the dressing. Stir gently until everything is evenly coated. Taste and adjust the seasoning with more salt or pepper if needed.
- Serve: Garnish with additional fresh dill. Serve immediately, or cover and store in the fridge for up to 4 days.
Substitutions and Variations
Potatoes: Swap Yukon Gold for red potatoes or fingerling potatoes. Avoid russet potatoes, as they can get too starchy and fall apart.
Eggs: Use 6 eggs if you love extra hard-boiled eggs in your salad.
Peas: If you don't have peas, use green beans cut into small pieces.
Ham: For a Russian potato salad vegetarian version, skip the ham entirely or add diced pickles for extra brine and crunch.
Vinegar: Swap white wine vinegar for apple cider vinegar or champagne vinegar.
Dill: If you're not a fan of dill, use fresh parsley or chives instead.
Pickles: For a more traditional Olivier salad original recipe, add ½ cup of diced dill pickles along with the vegetables.
Equipment
- Medium to large pot: For boiling the potatoes, eggs, and vegetables.
- Ice water bowl: To quickly cool the eggs after boiling so they're easy to peel.
- Slotted spoon or tongs: For transferring the eggs to the ice water.
- Large mixing bowl: To whisk the dressing and toss the salad.
- Knife and cutting board: For peeling and chopping the vegetables and eggs.
- Whisk: To combine the dressing ingredients until smooth.
Storage and Reheating Tips
Refrigerator: Store Olivier potato salad in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit.
Freezer: Potato salad with mayo doesn't freeze well because the dressing can separate and the potatoes can get mushy.
Serving: This salad is best served cold or at room temperature. Give it a quick stir before serving if the dressing has settled at the bottom.
What to Serve with Olivier Potato Salad
This Russian-style potato salad pairs beautifully with all kinds of main dishes.
Grilled chicken or steak: The creamy, tangy salad balances the smokiness of grilled meats perfectly.
Roasted pork or ham: Since Olivier salad is often served at holidays, it goes naturally with festive roasts.
Sandwiches or wraps: Serve it alongside deli sandwiches for an easy lunch spread.
Fresh vegetables and crackers: Add it to a mezze-style platter with raw veggies, olives, and bread.
For more hearty, crowd-pleasing dishes, try Cheesy Taco Sticks or Onion Ring Chips.
Expert Tips
Don't overcook the potatoes. You want them tender but still holding their shape. Overcooked potatoes will turn mushy when you stir them into the dressing.
Cool everything completely before assembling. If the potatoes or eggs are still warm, they'll make the mayo runny.
Use fresh dill. Dried dill won't give you the same bright, herby flavor. Fresh dill is essential to this recipe.
Make it ahead. This salad tastes even better after sitting in the fridge overnight. The flavors meld together beautifully.
Add pickles for authenticity. If you want a more traditional Russian potato salad, toss in some diced dill pickles for extra tang and crunch.
FAQ
Olivier salad is made of diced potatoes, hard-boiled eggs, carrots, peas, and a creamy mayo-based dressing. Traditional versions often include pickles, ham, or bologna. It's a staple at Russian celebrations, especially New Year's Eve. My coworker Isabella always says the dill is what makes it taste like home.
Is Olivier salad the same as potato salad?
Not exactly. Olivier salad is a specific type of Russian-style potato salad that includes eggs, peas, carrots, and a tangy mayo dressing. American potato salad is usually simpler, with just potatoes, mayo, and sometimes celery or onions. Olivier salad has more ingredients and a brighter, more complex flavor.
Russian salad is called Olivier because it was created by a French chef named Lucien Olivier in the 1860s. He worked at a restaurant in Moscow and invented this salad as a signature dish. The original recipe was a closely guarded secret and included ingredients like grouse, crayfish, and caviar.
Lucien Olivier was a Belgian-French chef who worked in Moscow in the 1800s. He's famous for creating Olivier salad at his restaurant, the Hermitage. The original version was much fancier than what we eat today, but over time, the recipe was simplified into the potato salad we know and love now.
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Olivier Potato Salad
Ingredients
Method
- Bring a medium to large pot of salted water to a boil. Add the cubed potatoes and simmer until tender but not falling apart, about 12 minutes. Drain and let cool.
- Refill the pot with fresh water and add the eggs. Cover with water by 1 inch and bring to a boil. Once boiling, cover and turn off heat. Let eggs sit for 12 minutes. Transfer to an ice bath until cool, then peel and chop.
- In the same boiling water, add the cubed carrots and cook 4 minutes. Add the peas and cook an additional 1 minute. Drain and let cool.
- In a large mixing bowl, whisk together mayonnaise, white wine vinegar, capers, Dijon mustard, salt, and black pepper until smooth.
- Add the cooled potatoes, chopped eggs, carrots, peas, ham (if using), and minced dill to the dressing. Stir gently until everything is evenly combined.
- Taste and adjust seasoning as needed. Garnish with extra fresh dill before serving.
- Chill in the refrigerator for 10–15 minutes if desired for a firmer texture and deeper flavor.
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