Olivier salad is a cold, mayo-dressed mix of diced potatoes, carrots, eggs, ham, peas, and pickles — the version most Russian and Eastern European families actually make at home. It takes about an hour, feeds six, and gets better after a night in the fridge, which makes it one of the most useful things you can bring to a holiday table.
Why this recipe works
Two things make or break this salad. First, the vegetables need to be cooked just until tender — not soft. Overcooked potatoes and carrots turn mushy once you fold in the dressing, and you lose the distinct bite that makes each forkful interesting. Pull them from the water while they still have a little resistance; they’ll soften slightly as they cool. Second, the dressing goes in cold. Mixing mayo into warm vegetables causes it to thin out and pool at the bottom of the bowl. Let everything cool completely before you dress it, and the salad holds together properly — creamy throughout, not soupy.
About the ingredients
- Ham: Any cooked deli ham works fine. Bologna, leftover roast chicken, or cooked turkey are all solid swaps — skip the garnish of fancy charcuterie, not worth the extra cost.
- Pickles: Dill pickles are standard. Bread-and-butter pickles will make the salad noticeably sweeter, so use less if that’s what you have. Pickle relish works in a pinch — drain it well first.
- Frozen peas: No need to cook them. Thaw in a colander under cold water and pat dry so they don’t water down the dressing.
- Dijon mustard: Yellow mustard can substitute at a 1:1 ratio. The flavor is sharper and less complex, but it still does the job of cutting through the mayo.
- Sour cream: Listed as optional in the recipe, and it genuinely is. Plain Greek yogurt works the same way if you want the tang without opening a separate container.
Mistakes to avoid
- Cutting the vegetables unevenly: Aim for a consistent small dice — roughly half an inch — across potatoes, carrots, ham, and pickles. Uneven pieces mean some bites are all potato and others are all pickle. Take the extra two minutes to cut carefully.
- Skipping the drain on the pickles: Diced pickles carry a lot of brine. If you toss them straight in, the salad turns watery within an hour. Give them a quick press between paper towels before adding.
- Over-dressing from the start: Add about three-quarters of the dressing first, fold gently, then assess. The salad absorbs more dressing as it chills, so what looks slightly dry before refrigerating will look right by the time you serve it.
- Stirring too hard: Fold the dressing in with a wide spatula using slow, deliberate strokes. Aggressive stirring breaks up the potato cubes and turns the whole thing into a rough mash.
- Serving it straight from the fridge: The dressing stiffens when very cold and the flavors go flat. Pull the salad out 15 minutes before serving and give it a gentle stir — it makes a real difference.
Olivier Salad
Ingredients
Salad base
- 3 medium potatoes peeled and diced
- 3 medium carrots peeled and diced
- 4 whole eggs hard-boiled and chopped
- 1 cup frozen peas thawed
- 1 cup cooked ham diced
- 5 pieces pickles diced
Dressing
- 1 cup mayonnaise preferably homemade or high-quality
- 2 tablespoons sour cream optional, for added tanginess
- 1 tablespoon Dijon mustard to taste
- 1 pinch salt to taste
- 1 pinch black pepper freshly ground, to taste
Instructions
- Begin by boiling the diced potatoes and carrots in salted water. Cook until just tender—about 10-12 minutes. Drain and let them cool.
- In a large mixing bowl, combine the cooled potatoes and carrots with the chopped eggs, thawed peas, diced ham, and pickles.
- In a separate bowl, whisk together the mayonnaise, sour cream (if using), Dijon mustard, salt, and freshly ground black pepper. Adjust the seasoning to taste.
- Gently fold the dressing into the salad mixture until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld, or overnight for deeper flavor.
Notes
- For a vegetarian version, omit the ham and add more vegetables like green beans or bell peppers.
Nutrition
Your questions, answered
Can I make this salad the day before?
Yes — it’s actually better the next day. The flavors settle and the dressing distributes more evenly after several hours in the fridge. Store it covered and give it a gentle stir before serving.
How long does Olivier salad keep in the refrigerator?
Up to three days in an airtight container. After that the potatoes start to break down and the texture suffers, so don’t push it further.
Can I use canned peas instead of frozen?
You can. Drain and rinse them well, since canned peas are softer and saltier than frozen. Taste the finished salad before adding any extra salt.
My salad looks dry after chilling — what happened?
The potatoes and carrots absorb dressing as they sit, which is normal. Stir in an extra spoonful of mayo just before serving to bring it back to the right consistency.
Do I have to peel the potatoes?
The recipe calls for peeled potatoes, and it’s worth doing here. The skin can make the texture uneven in a salad where everything else is soft and uniform.
What can I use instead of ham if I don’t have any?
Leftover cooked chicken or turkey works well and keeps the protein content similar. For a meatless version, diced cooked green beans or roasted red pepper add bulk without changing the overall character of the salad too much.
If you liked this one
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- Sweet and Tangy Grape Chicken Salad
- Homemade Classic Cranberry Sauce
- Traditional Homemade Eggnog
