Russian Olivier Salad (Ensalada Rusa)

Make this Olivier Salad recipe to add a touch of creamy delight and vibrant flavors to your table. This classic salad mixes tender potatoes, sweet carrots, tangy dill pickles, and a creamy dressing made with mayonnaise and Greek yogurt, offering a perfect balance of hearty textures and refreshing tastes.

Ideal as a side dish or a light meal, Olivier Salad is a versatile option that works well for any occasion. With simple ingredients and easy preparation, it’s a timeless recipe that combines comfort and elegance in every bite. Be sure to try more crowd-pleaser sides like Creamy Cucumber Salad, Turkish Bulgur Salad, and Fattoush Salad!

What is Russian Olivier Salad?

Russian Olivier Salad, also known as Russian Potato Salad, is a beloved classic with deep cultural significance, often served at celebrations and gatherings.

This is a classic Russian recipe that originated in Moscow. It’s named after its inventor, a Belgian chef named Lucien Olivier, of Hermitage Restaurant – one of the city’s top restaurants in the 1860s.

The salad combines diced potatoes, carrots, green peas, and dill pickles, dressed in a creamy blend of mayonnaise and Greek yogurt. Its texture is a delightful mix of tender vegetables and crunchy pickles, creating a harmonious balance of creamy, tangy, and savory flavors.

Olivier Salad has become a staple on holiday tables, particularly during New Year’s and Christmas in Russia and many Eastern European countries.

In France, it’s known as Olivier salad, while it’s called Salad Olivier in Iran, and includes chicken. Whereas in Spain, it’s called Ensalada Rusa and usually contains tuna. So that, you can find it all around the world, yet each country has its own variation with different ingredients.

Ingredients and Substitutions

• Potatoes: Russet potatoes are perfect for this salad because their starchy texture holds the dressing well without becoming mushy. You can also use white potatoes or Yukon gold potatoes for this recipe. Make sure the chopped pieces are almost the same size so they cook evenly.

• Carrots: They add a natural sweetness and vibrant color that balances the creaminess of the dressing. One large carrot or two small ones would work for this recipe.

• Green peas: I usually use canned green peas but you can also use frozen peas and boil them for a few minutes to cook.

• Pickles: Dill pickles or cornichons work best for this recipe. Don’t use any pickles that are even slightly sweetened.

• Mayonnaise: Regular mayonnaise works best for this recipe, but low-fat or vegan would work, too. Use high-quality mayo for the best flavor, as it forms the backbone of the dressing.

• Greek Yogurt: It lightens the dressing while adding a slight tang and creamy texture. Traditionally Russian salad doesn’t contain any yogurt, but I find the addition of yogurt lightens it up. If not using yogurt, you can add more mayonnaise.

• Kosher Salt: Adjust the salt quantity carefully after adding pickles and mayonnaise, as these ingredients already have sodium.

• Black Pepper: It adds a subtle heat and aromatic depth to the salad.

How to Make Olivier Salad

Step 1: Boil the Potatoes and Carrots: Peel the potatoes, cut them into cubes, and chop the carrots to be slightly smaller than the potatoes. Add them to boiling water in a large pot and cook for about 15 minutes. They should be fork-tender and fully cooked, but not mushy. Drain the vegetables and let them cool completely.

Step 2: Mix the Ingredients: Mix the cooled potatoes and carrots with the green peas and chopped pickles in a large bowl.

Step 3: Finishing Touches: Add the mayonnaise, yogurt, salt, and pepper. Taste and add more salt if needed. Cover and refrigerate for 30 minutes before serving.

Variations and Adds-In

This Olivier potato salad is loved around the world from Russia to Turkey, Iran, France, Spain, and even Colombia. Each country and family has their own version. Here are a few ingredients you can add to this recipe:

• Poached chicken, seared chopped hotdogs, or chopped beef mortadella or salami
• Chopped hard boiled eggs
• Quality canned tuna, similar to the Spanish version of this salad, known as Ensalada Rusa
• Corn, capers, and olives
• Apples, chopped or shredded
• Cooked beets which would give the salad a bright pink color

Serving Suggestions

Olivier Salad is a versatile dish you can serve in a variety of ways to fit any occasion. Traditionally, it is enjoyed as a cold salad, making it an excellent appetizer or side dish for festive gatherings, potlucks, or family dinners.

This potato salad can be served on its own or as a side dish. In Iran, Olivier salad is served with bread as a sandwich.

In Turkey, it’s served as a mezze or used to top sandwiches or kumpir (Turkish stuffed potato).

For spinach vibes, serve ensalada rusa with other Spanish tapas dishes such as patatas bravas, gambas al ajillo, and pan con tomate.

You can also serve it on a mezze platter or as a side with dishes such as grilled spatchcock chicken, skillet chicken, Mediterranean style shrimp, or meatballs.

How to Store Olivier Salad

Refrigerator: Store the leftovers in an airtight container and refrigerate in the fridge for up to 5 days. If the potato salad looks a little dry, add a bit more mayonnaise or yogurt before serving and give it a good stir.

Freezer: I don’t recommend freezing Olivier salad as the mayonnaise and yogurt may separate, and the vegetables may lose their texture and become mushy.

Can I make Olivier salad ahead of time?

Olivier Salad tastes even better the next day! Make it a few hours or a day in advance to let the flavors fully develop. If the salad seems too dry after refrigeration, control its creaminess by mixing in an extra tablespoon of mayonnaise or Greek yogurt before serving.

Frequently Asked Questions