Russian Potato Salad Also known as Olivier Salade

This is my favorite time of year to make Olivier salad. Olivier salad is also known as salade russe, or in my house, it is Russian potato salad. Many of you may have never heard of this type of potato salad.  Olivier is a Russian potato salad. Russian style potato salad differs from most types of American potato salad. The largest differences are meat, and green peas, before you wrinkle up your nose and think that it is odd. I will ask you to give it a try. This has become my potato salad nowadays. 

Salat Olivier also was known as Salade Russe, wasn’t made by a Russian at all, the recipe was invented by French Chef M. Olivier. This recipe was served to the Russian nobility around 1860. Everyone wanted his recipe, but he wouldn’t share it. The recipe has evolved over the years to be potatoes, eggs, the meat of one variety or another, onions, peas, carrots, and some sour pickles. I had this so many times at Michael’s house, and at many Russian style dinners.  If it wouldn’t have been for my fiancée I would have never heard of it either. He was born in Russia and came over to the United States when he was around 10 years old. He taught me a great deal about Russian food. This type of potato salad has become my favorite, and I hope you enjoy Salade Olivier Masterov style.

Other sites about Salade Olivier
Salad Olivier
Russian Salad Olivier

Russian Potato Salad Also known as Olivier Salade

Russian potato salad is an amazing take on potato salad.  
5 from 1 vote
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Course: Salad
Cuisine: Russian
Keyword: Potato Recipes, Potato Salad Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 258kcal


  • 1 1/2 pounds potatoes boiled
  • 1/2 cup chopped white onion
  • 2 boiled eggs diced
  • 1/4 cup sour dill pickle chopped
  • 1 cup green peas frozen or canned
  • 1 cup meat can be chicken, ham, I love corned beef
  • 2 carrots chopped
  • 3/4 cup mayonnaise


  • Peel and boil potatoes cooking until tender. If you desire to have a carrot in your salad add a couple of peeled carrots halfway through the potato cooking process.
  •  In a separate pot, boil eggs until they are cooked through. Allow the potatoes, eggs, and carrots, if used to cool before dicing into bite-sized pieces and placing in a bowl. 
  • Add finely chopped onions and a chopped dill pickle. Add green peas and mayonnaise. Stir all together until well blended. You may wish to season with salt and pepper before serving.
  •  This is a very flexible recipe, this is how I enjoy it the best. Some people may find this type of potato salad a little bland, here the sour pickles, and the meat really adds the flavor impact. Keep in mind that during the Soviet era, salads like this were made with what was on hand and available. Feeling adventurous, other pickled vegetables would go well in here. Don’t forget to garnish with a little dill weed.


Calories: 258kcal | Carbohydrates: 15g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 230mg | Potassium: 544mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2775IU | Vitamin C: 18.8mg | Calcium: 47mg | Iron: 3.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Joshua McGee

    Thank you for posting this!

    My wife grew up making this in Ecuador, where the recipe calls for shrimp, omits the pickle, and incorporates celery, parsley, cilantro, and dill.

    I spent some of my childhood in Hokkaido, Japan, where it is made with trout!

    I prepared it last night with leftover lamb and home-fermented golden beet pickles. What a flexible recipe this is!

    If you have a manual food chopper (the kind with a plunger) it can be used to prep everything very quickly.

  2. Robert Jan Scholte van Mast

    From my mother I know the recipe for a potato salad she used to serve for special occasions. She learned it from het mother as well. It is based on the Salade de Russe or Salade de Olivier. She used well cooked beef (meat from the belly) to mix with the potatoes and other ingredients.
    First she peeled the potatoes and boiled them with a pinch of salt. After cooling the potatoes were diced and mixed with Mayo and put away in the fridge. The meat was bought as “Soup Meat”. Most of the time with a bone. On simmer for a whole evening, could 4 to 5 hours.
    Bouillon was used for Sunday soup, Meat came very tender. After cooling for about one hour this was mixed with the potatoes and then, around night time, stage one was finished. On Sunday the mix was dressed up. On a bed of salad leaves the mix was spread out and covered with a Sour cream Mayo finish. This was decorated with all kind of bites, like 3 asperges in a slice of Schwarzwalder Ham, eggs with spiced egg yokes(most of the time curry) , pickled cucumbers, tomatoes, Amsterdam white and yellow unions.

  3. Mark

    I use half sour cream and half mayo plus I add granny smith chopped apples. It’s a lot better that way. Even my Ukranian friend said he likes my version better.

    • Robert Jan Scholte van Mast

      I used to have a Russian recipe book. Potatoes should be cooked first, than you peel, more flavour and gives very nice dices. Apples and Citrus fruits should be added to the salad. Sour cream mixed with mayo I also do. But what I’ve learned from my Russian book, is that such a salad should stay over for one night in a fridge. Potatoes mixed with meat, boiled eggs and vegetables and just half of the sour cream.This is for the cooked meat to give its flavour. The cold salad shall be mixed with rest of sour cream and mayo, apples, citrus if you want and dressed up to your wishes with pickles, etc.

      Salade de Russe is the Mother of all Salads.

  4. Natasha

    I have two versions of this salad – winter (like you described) and summer – I usually make it with fresh cucumber and sour apple (Granny Smith works perfectly), no onions and lots of chopped baby dill. Carrot is a must. Everything has to be finely cubed. Tastes summer fresh 🙂

  5. James

    5 stars
    I made this delicious olivier salad for my wife last night, and we loved it. We didn’t have any white onions, so we used red onions instead.

    This site is a great resource for delicious receipes, and definetely a site I’ll be checking out, when I have no clue what to make. Added this to my favourites. Thank you

  6. Pantea

    You will be surprised to hear that Olivier Salad is one of the best known and most popular salads in Iran. Try it “Iranian style” and boil a chicken with onion, red paprika powder, garlic powder, black pepper and salt, debone it when well cooked and add the tattered chicken meet and some of the chicken bouillon to the salad with potatoes, green peas, pickled cucumbers, eggs, lemon juice and mayonnaise. Very tasty 🙂

    • Stephanie

      Actually that one I did know 😉 I have a Persian friend that told me that when she saw me post the recipe. We both declared that we liked this style of potato salad more than we liked very day American style potato salad. I think the additional protien in there makes it very good. I want to try adding the paprika and garlic powder though, I bet it would be very tasty with those two additions.

  7. Jewel

    I have never seen an Olivier salad that called for beef, only chicken or pheasant. My kids are adopted from Russia and I keep trying different recipes to try to find one that tastes “right’ to them. I’ll give this a shot! (And yes, chop everything very tiny!)
    My fiancee and his family was from Russia, they made theirs with ham, or beef, or whatever was handy. They emphasized you made this salad with what you had available. My favorite version of this salad was made from the corned beef. Anyway you slice it, this is delicious potato salad.

  8. Marsha

    I love this salad with chicken. My Russian friend turned me on to it several years ago. We have it at Christmas and for any dinner to give us an excuse to make it! Really, you have to just try it! And you have to chop everything very tiny or my friend will fuss at me!

  9. Anamaris

    Do share any beets recipes. I love them, but have only had them with vinaigrette (sorta pickled), in the potato salad and there’s an awesome limeade my mom used to make.

    • Sabina

      You can make a beets salad, just boil some beets it takes a while so be patient make sure to peel them first, you will also need to boil two potatoes depending on how big or small portions you are making when they are done boiling slice them into tiny cubes add baby pees slice some onions also in cubes and boil some carrots also slice those up in cubes after done boiling mix everything together with olive oil salt and black pepper.

      • stephaniemanley

        Oh that sounds very good. I have had the beet salad that is grated beats in sour cream, that is quite good too.

  10. Stephanie

    So, I never had that salad with beets. I wouldn’t put it past anyone from doing it. From what I learned about soviet era cooking, is that you learned to be very flexible. My fiancee’s parents used their balcony to pickle just about anything that could be pickled so they would have variety. They were fortunate Russians, as they were both well placed in their respective jobs, so they were luckier than most Russians. Still, food variety, was not broad. I have had beets prepared many different ways though!

  11. Anamaris

    Well, this is interesting. I must’ve heard you wrong at the restaurant, I thought you said the Russian salad had beets, I guess you said beef. In Panama, we serve a Ensalada Rusa (Russian salad) which is a potato salad with the addition of beets. Of course, I had to do a google search, and have only found 1 other recipe with beets!!! Krezy!

    PS: I really enjoyed meeting you. Thanks for putting the group together.

  12. Deborah

    Ever since I went to a Russian restaurant on vacation, I’ve been looking for this recipe. Thanks so much for sharing!

  13. Diana B.

    I grew up in Argentina and we often had “Ensalada Rusa” (Russian Salad). Ours had peas, carrots, tuna fish or chicken, potatoes and home made mayonnaise. It was a great family favorite that I still make for my kids today.

  14. Richard Stevens

    I love potato salad and this one looks delicious! Although I have never had meat in a potato salad, I imagine the corned beef and sour pickles really add a nice salty sour zing. Must give this one a try! With a Vodka Martini of course! 😉

  15. Fran

    This looks good to me. Potatoes go with so many things that it’s easy to see it here and corned beef has the right flavors to pump up the taste.

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