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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.

Recipe Tips
Perfectly Cooked Vegetables: Dice the potatoes and carrots evenly to ensure they cook at the same rate. Avoid overcooking to prevent mushy vegetables that lose their shape in the salad.
Cool Completely Before Mixing: Allow cooked potatoes and carrots to cool completely before combining them with other ingredients. This prevents the dressing from becoming runny and helps the flavors meld better.
Customize the Texture: If you prefer a crunchier salad, add the dill pickles and any additional ingredients like diced celery just before serving to maintain their crisp texture.
Experiment with Dressing Ratios: Adjust the mayonnaise-to-Greek-yogurt ratio based on your preference for richness or tanginess. For a lighter version, lean more on the yogurt.
Keep it Chilled: Always serve Olivier Salad cold for the best taste and texture. Store it in the fridge until right before serving.
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
Ensure the potatoes and carrots are fully drained and cooled before mixing them with the other ingredients. Also, pat the diced pickles dry to avoid excess moisture.
Yes, finely diced white or red onions can be added for extra flavor, though this is optional and depends on personal preference.
Simply double or triple the ingredients, including the dressing. This dish is such a crowd pleaser and everyone loves it.
Yes, its creamy texture and mild flavors are generally appealing to kids. Adjust the tanginess by using fewer pickles if needed.
More Salad Recipes
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Russian Olivier Salad (Ensalada Rusa)
Ingredients
- 2 large russet potatoes, peeled and diced into small cubes
- 1 large carrot, peeled and diced into small cubes
- 1 cup canned green peas
- ½ cup dill pickles, diced
- ⅓ cup mayonnaise
- ⅓ cup Greek yogurt
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Bring a pot of water to a rolling boil and add the potatoes and carrots. Cook for about 15 minutes until they are fork tender and fully cooked, but not mushy. Drain and set aside to cool completely.
- Once the potatoes and carrots are cool completely, mix them with the green peas and dill pickles in a large bowl. Add in the mayonnaise and Greek yogurt. Stir to combine.
- Season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
Video
Notes
- Perfectly Cooked Vegetables: Dice the potatoes and carrots evenly to ensure they cook at the same rate. Avoid overcooking to prevent mushy vegetables that lose their shape in the salad.
- Cool Completely Before Mixing: Allow cooked potatoes and carrots to cool completely before combining them with other ingredients. This prevents the dressing from becoming runny and helps the flavors meld better.
- Customize the Texture: If you prefer a crunchier salad, add the dill pickles and any additional ingredients like diced celery just before serving to maintain their crisp texture.
- Experiment with Dressing Ratios: Adjust the mayonnaise-to-Greek-yogurt ratio based on your preference for richness or tanginess. For a lighter version, lean more on the yogurt.
- Keep it Chilled: Always serve Olivier Salad cold for the best taste and texture. Store it in the fridge until right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was introduced to this salad by my Polish husband, who calls it simply “Sałatka.” He wouldn’t dare give credit to the Russians! ;-P We buy it by the pint at our local Polish market.
But thank you for the recipe, and all the other great recipes you have here are really great!
Loving this potato salad as a filling and flavorful side dish! Thanks for the recipe!
This was so creamy and delish! I love that it’s loaded with vegetables. It’s the perfect side dish.