Russian salad, also known as Olivier Salad, has been filling plates at holiday tables, family gatherings, and New Year’s celebrations across generations and dozens of countries. Creamy, hearty, and packed with tender potatoes, sweet carrots, hard-boiled eggs, crunchy pickles, and savory ham, it comes together in under an hour with the simplest ingredients, tastes even better the next day, and feeds a crowd without breaking a sweat – which is probably exactly why it’s never gone out of style.
Some food memories stick because of a taste or a smell, but mine for this Olivier salad is tied to a feeling – the warm pride of being trusted with a real job in the kitchen. My granny and mom would turn our kitchen into a full production line every time a holiday was on the horizon, and I was right there beside them. Too little to handle a knife, so they handed me the most important task of all: peeling the cooled veggies. In my little head, I was officially part of the serious kitchen team. Maybe that’s why this salad has always had a special place in my heart.
Now I love it not only for the memories, but also because it’s so filling and perfect for making ahead. If you love that kind of cooking, my creamy potato salad and pasta salad are worth trying for exactly the same reasons. But on days when I’m after something lighter and fresher, my crunchy radish salad, Korean carrot salad, spinach strawberry salad, or beet salad are where I land. First though – let’s talk about what Russian salad actually is, because this simple-looking salad has a very interesting story behind it.
What Is Russian Salad?
If you’ve landed here wondering what Russian salad actually is – welcome, because there’s a proper story behind it. It’s not just a potato salad with a fancier name, it’s a dish with one of the most successful reinvention in culinary history.
Part of what makes it fascinating is how far it has traveled – and how many different names it picked up along the way. In Russia and post-Soviet countries, it’s called Olivye Salad or Oliv’e Salad. In Spain it’s Ensaladilla Rusa, in Italy Insalata Russa, in Iran and Persia it’s Olivieh Salad, and across Serbia, Bulgaria, and the Balkans it goes by Ruska Salata. Whatever the language, the idea stays familiar: diced boiled vegetables, eggs, some kind of protein, and mayonnaise.
The origin story is where it gets really interesting. Back in the 1860s, a Franco-Belgian chef named Lucien Olivier created the dish at the Hermitage, one of Moscow’s most celebrated restaurants of the era. The original recipe was nothing like what we make today – think hazel grouse, crayfish tails, veal tongue, capers, and caviar, all dressed in a secret sauce that Olivier guarded so closely he always prepared it alone, in a private kitchen. One of his sous-chefs, Ivan Ivanov, reportedly waited for Olivier to step away one evening, snuck in to observe everything laid out, and eventually published his own approximation.
Over time, the salad simplified into a version built around what was actually available – grouse and caviar were out, everyday pantry staples were in. And that elaborate hand-crafted dressing? It was quietly replaced by the jarred mayonnaise – the same one we all have in the fridge today. That humbler version is what spread across the globe, found its way onto family tables from Eastern Europe to Latin America to the Middle East, and became the dish that half the world now makes every New Year’s Eve without fail.
From a closely guarded secret in a 19th-century to a salad on family tables all over the world – not a bad journey for a bowl of potatoes and mayo. Now let’s talk about what actually goes into it.
Russian Salad Ingredients
There’s no single “correct” ingredient list for this salad – and that’s kind of the whole point. As I mentioned earlier, it’s been evolving for over 150 years, so every family has put their own stamp on it. The version I’m sharing here is the one I grew up with – my family recipe that’s been on our holiday table as long as I can remember. Let me walk you through what each ingredient actually does and how to pick the right ones.
Potatoes. Potatoes are the base of this Russian salad recipe, so they really decide the final texture. I go for waxy or all-purpose varieties – Yukon Gold, red potatoes, or anything labeled “boiling potatoes” – because they hold their shape after cooking and dice into clean, neat cubes without crumbling. Very starchy potatoes like Russets can fall apart too easily and turn the whole thing into something closer to mashed potato, which is not the vibe we’re going for.
I also try to pick medium ones that are roughly the same size. Medium potatoes cook more evenly than large ones, and when they are similar in size, they finish at the same time – without some turning soft while others are still firm.
Carrots. They bring two things nobody else in this bowl can: natural sweetness and color. Those little flecks of orange running through the salad aren’t just pretty – they balance out the briny punch from the pickles and give every bite a subtle sweetness.
Eggs. I don’t use soft-boiled or jammy eggs here. Yes, they are beautiful for breakfast, but they don’t belong in Russian potato salad. Hard-boiled eggs work best because the yolks blend into the mayonnaise and make the salad feel richer, while the whites add little firm bites throughout.
Peas. Canned peas are what this salad traditionally calls for, and I’d stick with them over frozen. They’re softer, blend seamlessly into the texture, and keep this Olivier salad recipe simple with no extra cooking steps. Frozen peas, once thawed and cooked, can also work if you like them a little firmer and slightly sweeter.
Either way, good draining is non-negotiable. Peas hold more liquid than you might think, and any extra moisture will end up at the bottom of the bowl after chilling.
Ham. Ham is my protein of choice for this everyday version because it’s mild, salty, and doesn’t fight with the rest of the salad. Good deli ham or leftover baked ham both fit perfectly. Just skip very thin sandwich slices if you can – you want pieces you can cut into proper little cubes, not sad folded ribbons hiding between the potatoes.
If I don’t have ham, my usual swaps are cooked chicken breast or bologna-style sausage. In Spain, they often use canned tuna instead, and honestly, it works too. Different versions, same comforting idea.
Pickles. These are absolutely essential, and you can really use any pickles you like here – dill, sour, or sweet. Personally though, I’m a sweet pickle person, and I know that might raise a few eyebrows. The thing is, this salad already has so much going on in the savory department between the ham, eggs, and mayo, that a touch of sweetness from the pickles actually balances everything out rather than competing with it.
Mayonnaise. Full-fat mayonnaise is the only way to go here. Low-fat versions tend to be thinner and can make the salad feel wet rather than creamy.
Add-ins. Fresh dill, green onion, and parsley all find their way into various versions of this Russia Olivier salad, and they’re lovely additions. But I leave them out of mine because I prefer that clean, classic flavor I grew up with.
Now that you know what goes in, let’s talk about a few small tips that keep this salad creamy and fresh – not soggy and falling apart.
How to Make Russian Salad
There’s no complicated technique hiding behind this Russian potato salad recipe – it’s a boil, chop, and mix situation at its core. But a few small choices along the way are what separate a salad that holds together beautifully from one that turns into a creamy pile of sadness by day two.
How to Cook Vegetables Without Making Them Mushy
This is the part that decides whether your salad will look neat and beautiful, or like someone already chewed it for you. Start the potatoes and carrots in cold water, not boiling. This way they heat slowly and cook evenly, instead of turning soft on the outside while the center is still firm.
Then keep an eye on the texture. I check them with a small knife – it should slide in without a fight, but the vegetables should still feel firm enough to cut into clean cubes. Tender is perfect, but falling apart is where the salad starts heading into mashed potato territory.
And please let them cool completely before peeling and chopping. I know, this is the annoying waiting part, and I used to rush it too. But warm potatoes keep softening after draining, and once you try to dice them too early, they crumble, stick to the knife, and make the whole salad look messy before you even start mixing.
How to Make Hard-Boiled Eggs for Russian Salad
Once the water with the vegetables starts to boil, I reduce the heat to a gentle simmer and lower cold-from-the-fridge eggs into the same pot using a slotted spoon or spider strainer. One pot, fewer dishes – always a win. I use this hot-start method in my deviled eggs and egg sandwich recipes too, because that sudden temperature contrast helps the eggs peel much more easily.
After exactly 10 minutes of simmering, I give them another little contrast shower by transferring them straight into a large bowl of cold tap water. This stops the cooking right away, so the yolks stay clean and yellow, without that grey-green ring, and the whites stay tender instead of rubbery. Just like the vegetables, the eggs need to cool completely before a knife goes anywhere near them.
How to Dice Ingredients for the Best Olivier Salad Texture
Aim for about ½ inch (1 cm) across everything – potatoes, carrots, eggs, ham, and pickles. Not because I’m precise about it, but because when everything is a similar size, every forkful actually has a little bit of each ingredient in it. Nobody wants a bite that’s 80% potato while the ham and pickles go missing.
How to Keep Russian Salad from Getting Watery
The biggest watery-salad troublemakers are peas and pickles. They look innocent, but they can bring a surprising amount of liquid into the bowl. Drain them well before adding. It takes an extra thirty seconds and it makes a real impact on the final texture after chilling.
How to Mix Salad Without Mashing the Potatoes
When the mayonnaise goes in, resist the urge to stir. Use a large spoon or spatula and fold everything together slowly and gently – a few careful turns until the mayo is evenly distributed. Aggressive stirring breaks down the potatoes and eggs, and what started as a nicely diced salad turns into something that looks more like a spread. Gentle folds, that’s all it takes.
That covers everything you need for a perfect Olivier salad – now let’s talk about what to put on the table alongside it.
What to Serve with Russian Salad
This salad is the kind of dish that fits into almost any spread – but a few pairings make it shine more than others.
Hearty mains. This salad is happy next to pretty much any protein – ham, steak, turkey, or chicken like my baked chicken drumsticks or chicken piccata. Anything juicy and simply seasoned works well because the salad brings all the richness itself, no heavy sauce needed. It’s also just made for holiday spreads where everything lives on the table at once – cold salads, sliced meats, bread, little bites of this and that. Olivier salad fits right into that chaos like it was born there.
Fresh and crunchy salads. Because Russian salad is dense and mayo-heavy, I always like to have something crisp and acidic on the table alongside it – something that cuts through the richness and gives the whole spread a bit of contrast. My Korean carrot salad, radish salad, or beet salad all do exactly that job, and they look great next to a big bowl of creamy Olivier salad too.
Crusty bread. A few slices of good bread make this salad feel even more complete. Rye bread, sourdough, crusty white bread, or soft dinner rolls all work. I especially love it with darker bread because that slightly tangy flavor is so good with the creamy mayonnaise dressing.
Since this salad is practically made to be prepared ahead, let’s finish up with how to store it properly and keep it tasting great for days.
Make-Ahead and Storage Tips
One of my favorite things about this salad – and there are many – is that it genuinely rewards you for making it ahead. I almost always make a huge batch the day before I need it, and it tastes better every time. It becomes creamier, the flavors settle, and the whole salad feels more “together” after a little time in the fridge.
It keeps well in an airtight container in the fridge for up to 4 days. By day two or three, you might notice it looking a little dry because the potatoes absorb the mayonnaise as they sit. Just stir in a small spoonful of mayo before serving, and it comes right back to life.
One more thing worth keeping in mind: don’t leave it sitting out at room temperature for too long. If you’re bringing it to a gathering, keep it chilled until you’re ready to serve. Mayo-based salads and warm rooms are not a great combination – for obvious reasons.
Now that you have everything you need, it’s time to make it yourself – I promise, it’s worth every minute.
Russian Salad (Olivier Salad)
Equipment
- Large Pot
- Slotted Spoon or Spider Strainer
- Colander
- Large Bowl
- Cutting Board
- Knife
- Large Spoon or Spatula
Ingredients
- Potatoes(medium)2 lb
- Carrots(medium)3 pcs
- Eggs5 pcs
- Peas(drained, 15 oz)1 can
- Ham12 oz
- Pickles(medium to large, drained)5 pcs
- Mayonnaise1 cup
- Salt(plus more for boiling)1 tsp
- Black Pepper½ tsp
Instructions
- Wash the potatoes and carrots well, then place them in a large pot and cover with cold water by about 1 inch. Add enough salt so the water tastes lightly seasoned, about 1 tbsp. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
- Once the water is gently simmering, use a slotted spoon or spider strainer to carefully lower the cold eggs into the same pot with the vegetables. Simmer the eggs for exactly 10 minutes, then transfer them straight into a large bowl of cold tap water and leave them to cool while the vegetables finish cooking.
- Continue simmering the potatoes and carrots for another 10-20 minutes, until a small knife slides in easily. They should be tender, but still firm enough to dice cleanly. Drain well and let them cool completely to room temperature.
- Peel the cooled potatoes and carrots with a small knife. Peel the eggs under cold running water – the water gets under the membrane and the shells slip off easily. Cut the potatoes, carrots, eggs, ham, and pickles into about ½ inch pieces, keeping everything roughly the same size.
- Add the diced potatoes, carrots, eggs, ham, pickles, and well-drained peas to a large bowl. Add mayonnaise, salt, and black pepper. Fold everything together gently with a large spoon or spatula until evenly coated – avoid stirring aggressively so the potatoes and eggs stay intact.
- You can serve the salad right away, but it tastes much better after at least 1 hour in the fridge. Overnight is even better if you can wait that long. Chilling helps the flavors settle and makes the salad creamier and more cohesive.
Notes
Potato variety matters. Waxy or all-purpose potatoes like Yukon Gold or red potatoes hold their shape after boiling. Starchy varieties like Russets soften too much and can turn the salad mushy when mixed.Same-size potatoes, same cook time. Try to pick potatoes that are roughly similar in size so they all finish cooking at the same time. If yours vary a lot, cut the larger ones in half before boiling.Don’t rush the cooling. Both the vegetables and eggs need to be completely cool before peeling and dicing. Warm potatoes crumble easily and will break apart on the board.Drain peas and pickles. Both are sneaky moisture sources, so drain them well before adding to the bowl. They carry a surprising amount of liquid, and any extra liquid will pool at the bottom of the salad after chilling.Fold, don’t stir. When mixing in the mayonnaise, use slow, gentle folds rather than stirring. Aggressive mixing breaks down the potatoes and eggs and turns the salad into a paste.Dry salad after chilling? The potatoes absorb the mayonnaise as the salad sits. If it looks a little dry after a day in the fridge, just stir in a small spoonful of mayo before serving and it comes right back together.Nutrition Information
Serving Size: 222 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 346 kcal | 17% |
| Protein | 14 g | 28% |
| Fat | 23 g | 35% |
| Saturated | 5 g | 25% |
| Unsaturated | 18 g | 45% |
| Carbohydrate | 22 g | 7% |
| Dietary Fiber | 4 g | 16% |
| Sugars | 7 g | 8% |
| Sodium | 908 mg | 39% |
| Cholesterol | 114 mg | 38% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
Share with Friends
Good food is better when shared. It also helps us create more recipes for you.
Frequently Asked Questions
How to make Russian salad with mayonnaise?
To make Russian salad with mayonnaise, boil potatoes, carrots, and eggs, cool them completely, then dice with ham, pickles, and peas. Add mayo, salt, and pepper, then fold gently so the salad stays creamy, not mashed.
What is Russian salad?
Russian salad is a creamy chilled salad made with boiled potatoes, carrots, eggs, peas, pickles, ham, and mayonnaise. It is also known as Olivier Salad and is especially popular for holidays, family gatherings, and New Year tables.
What is in a Russian salad?
Russian salad usually has boiled potatoes, carrots, eggs, peas, pickles, mayonnaise, and some kind of protein. In this classic version, I use ham because it is mild, salty, and works beautifully with the creamy dressing.
What is Olivier salad?
Olivier salad is another name for Russian salad. It started as a fancy 19th-century restaurant dish in Moscow, then turned into the much-loved homemade version.
