Homemade Olivier Salad

Olivier Creamy Russian Potato Salad is one of those hearty dishes that can easily become the centerpiece of a family meal. It has a creamy texture, plenty of vegetables, tender eggs, savory sausage, and the bright, tangy flavor of dill pickles. I like making it when I need something filling that can be prepared ahead of time and served cold.

What makes this Creamy Russian Potato Salad different from an ordinary potato salad is the combination of ingredients. The potatoes and carrots create the base, while peas, pickles, eggs, sausage, green onions, and dill add different flavors and textures. Once everything is mixed with mayonnaise, the separate ingredients come together into a rich and satisfying salad.

I usually prepare Olivier Salad when I have a family gathering, holiday meal, or simply want something that can be kept in the refrigerator and served later. It also works well as both a side dish and a complete meal because it contains potatoes, eggs, vegetables, and sausage.

Getting the Vegetables Ready

The first thing I focus on is the potatoes and carrots because their texture makes a big difference in the finished salad.
I wash the potatoes and carrots thoroughly and peel them if desired. Then I cut both vegetables into small, even cubes. Keeping the pieces close in size helps them cook at roughly the same rate and makes the salad easier to eat once everything is combined.
For this recipe, I use 4 medium potatoes and 3 medium carrots. The potatoes provide the soft, creamy base of the salad, while the carrots add a little sweetness and color.
I place the diced potatoes and carrots in a large pot and cover them with water. I add the tablespoon of table salt and half a tablespoon of white vinegar before bringing the water to a boil over medium-high heat.
The vinegar is useful here because it helps the potatoes maintain their shape during cooking. I don’t want the cubes to fall apart when I stir the salad later. The small amount used in the cooking water is not intended to give the potatoes a strong vinegar flavor.
Once the water reaches a boil, I reduce the heat to medium and let the vegetables cook until they are tender. This generally takes around 15 minutes, although the exact time can vary slightly depending on the size of the cubes.

Keeping the Potatoes Firm

One of the easiest ways to spoil a potato salad is to overcook the potatoes. They need to be soft enough to eat comfortably but firm enough to hold their shape.
I check them during cooking rather than relying only on the cooking time. Once they are tender, I drain them immediately. Leaving them in hot water after they are cooked can make them softer than necessary.
After draining, I spread the vegetables out enough to allow them to cool. I let them come all the way down to room temperature before adding the mayonnaise.
This cooling step is important. If the potatoes and carrots are still warm, the mayonnaise can become loose and the salad may end up wetter than intended. Cooling also gives the vegetables a firmer texture, which makes mixing easier.

Preparing the Eggs

While the potatoes and carrots are cooking, I prepare the other ingredients.
The hard-boiled eggs are cut into small cubes. I use four eggs for this recipe. Eggs give Olivier Salad a rich, satisfying texture and add another layer of flavor to the creamy mixture.
I try to keep the egg pieces similar in size to the other ingredients. There is no need to make them perfectly uniform, but smaller pieces distribute the egg throughout the salad instead of leaving large chunks in only a few servings.

Adding the Sausage

The sausage is one of the ingredients that makes this version especially filling.
I use 7 ounces, or 200 grams, of summer sausage and cut it into small cubes. The sausage adds a savory and slightly smoky flavor that works particularly well with the potatoes, peas, pickles, and mayonnaise.
The pieces should be small enough to mix easily with the vegetables. When the ingredients are cut into similar-sized pieces, every spoonful gets a little bit of everything.
If I don’t have summer sausage, the recipe allows it to be replaced with bologna or another smoked sausage. The preparation stays the same: simply cut the replacement into small cubes.

Preparing the Pickles and Peas

Next, I cut 4 ounces, or 100 grams, of dill pickles into small pieces.
The pickles are important because they balance the richness of the mayonnaise and sausage. Their tangy flavor keeps the salad from tasting too heavy, while their texture adds a little crunch among the softer ingredients.
I also drain one 15-ounce can of sweet peas thoroughly. I don’t want excess liquid going into the salad because it can thin the mayonnaise and change the consistency.
The peas add a mild sweetness and a soft texture. They also give the salad a little extra color, which makes the finished dish look more appealing.

Preparing the Green Onions and Dill

For freshness, I use 4–5 green onions. I chop them finely so their flavor is spread throughout the salad rather than concentrated in large pieces.
The recipe also calls for 1 teaspoon of dill paste or fresh dill. Dill pairs naturally with the pickles and gives the salad a fresh herbal flavor.
If I’m using fresh dill, I chop it before adding it to the bowl. If using dill paste, I measure out the required amount and add it with the mayonnaise.
The green onions and dill help balance the richer ingredients. Even though they are used in smaller amounts, they make a noticeable difference in the overall flavor.

Bringing the Salad Together

Once the potatoes and carrots have cooled completely and all the remaining ingredients have been prepared, I bring everything together in a large mixing bowl.
I add the cooked potatoes and carrots first. Then I add the cubed summer sausage, dill pickles, drained sweet peas, chopped eggs, and green onions.
At this stage, I take a moment to make sure everything is evenly distributed before adding the dressing.
I then add 1 cup of mayonnaise and the dill. Using a large spoon, I gently fold everything together.
I don’t stir too aggressively because the potatoes can break apart. The goal is to coat all the ingredients with mayonnaise while keeping the individual cubes intact.
The finished salad should look creamy without being excessively wet. The mayonnaise should lightly coat the vegetables, eggs, sausage, and peas rather than pool at the bottom of the bowl.

Seasoning the Salad

After the mayonnaise has been incorporated, I taste the salad before adding additional salt and pepper.
There is already salt in several ingredients, including the cooked vegetables, sausage, pickles, and mayonnaise, so I prefer to season gradually.
I add salt and pepper according to taste and gently mix again.
At this point, the salad is technically ready, but I don’t serve it immediately. Olivier Salad benefits from some time in the refrigerator.

Chilling Before Serving

I cover the bowl and place it in the refrigerator for at least one hour.
The chilling period gives the flavors time to blend. The potatoes absorb some of the creamy dressing, the pickles become more integrated with the other ingredients, and the dill and green onions become part of the overall flavor instead of standing out individually.
I find that the salad tastes better when it is properly chilled, especially because the cold temperature complements the creamy texture.
It can be prepared ahead of time, which is another reason I like making it for gatherings. Instead of preparing everything immediately before a meal, I can make the salad earlier and keep it refrigerated until it is needed.

Serving Olivier Salad

I serve this salad chilled as a side dish alongside other foods, but it is filling enough to serve on its own.
The potatoes and peas provide substance, the eggs and sausage make it more satisfying, and the pickles, green onions, and dill keep the creamy dressing from becoming overwhelming.
It is especially convenient for family meals because the salad can be portioned directly from the refrigerator. There is no need for reheating or last-minute cooking.
When serving, I usually give the salad a gentle stir if it has been sitting for a while. This helps redistribute the mayonnaise and ingredients without breaking up the potatoes.

Simple Tips for Better Texture

The most important thing is not to overcook the potatoes. They should be tender but still firm enough to hold their shape.
I also make sure the cooked vegetables are completely cool before adding mayonnaise. This helps maintain the consistency of the dressing.
Cutting the ingredients into relatively similar-sized pieces makes the salad easier to mix and gives each serving a good balance of ingredients.
The sweet peas should be drained well before they go into the bowl. Extra liquid can make the finished salad thinner.
I also add salt carefully because the sausage, pickles, and mayonnaise already contribute salt to the dish.
Finally, I always allow the salad to chill for at least an hour before serving. This gives the flavors time to come together and produces the cold, creamy texture that makes Olivier Salad so satisfying.

Storing the Salad

Any leftover Olivier Salad should be covered and kept refrigerated. Since the recipe contains mayonnaise, eggs, vegetables, and sausage, it should remain chilled rather than being left at room temperature for extended periods.
I prefer to keep it covered in the refrigerator and serve it cold. When serving leftovers, a gentle stir is usually enough to bring the ingredients back together.

A Filling Homemade Classic

What I like about this Olivier Salad is that it doesn’t depend on one ingredient to make it special. The potatoes provide the foundation, carrots add sweetness, peas add color and softness, and pickles bring tanginess. Eggs add richness, while summer sausage provides a savory element. Green onions and dill add freshness, and mayonnaise ties everything together.
The result is a creamy, hearty salad with plenty of texture and flavor in every bite. It is simple enough to prepare at home but substantial enough for a holiday table or family gathering.
Once the ingredients are prepared and cooled, most of the work is simply combining everything gently and giving the salad enough time to chill. That makes it a convenient dish to prepare in advance.
For me, the key to a good Olivier Salad is keeping the vegetables firm, cutting the ingredients into manageable pieces, seasoning gradually, and allowing the finished salad to rest in the refrigerator before serving. With those simple steps, the salad comes together into a creamy and satisfying homemade dish that can be enjoyed as either a side or a complete meal.

Olivier Salad (Russian Potato Salad)

Description

Olivier Salad is a creamy, filling Russian-style potato salad made with potatoes, carrots, hard-boiled eggs, summer sausage, dill pickles, sweet peas, green onions, dill, and mayonnaise. It is served chilled and works well as either a side dish or a complete meal.

Duration

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Chilling Time: 1 hour
Total Time: 45 minutes, plus chilling
Servings: 8–10

Ingredients

4 medium potatoes, washed and peeled if desired (2 lbs/900g)
3 medium carrots, washed and peeled (10 oz/300g)
1 tablespoon table salt
½ tablespoon white vinegar
4 hard-boiled eggs
7 oz (200 g) summer sausage
4 oz (100 g) dill pickles
1 (15 oz) can sweet peas, drained
1 teaspoon dill paste or fresh dill
4–5 green onions
1 cup mayonnaise
Salt and pepper, to taste

Instructions

Cut the potatoes and carrots into small, even cubes.
Place the cubed potatoes and carrots in a large pot and cover with water.
Add the table salt and white vinegar.
Bring the water to a boil over medium-high heat.
Reduce the heat to medium and cook for about 15 minutes, or until the vegetables are tender but still firm.
Drain the vegetables well and let them cool completely.
Cut the summer sausage and dill pickles into small cubes.
Cut the hard-boiled eggs into small cubes.
Chop the green onions and fresh dill if using.
Place the cooled potatoes and carrots in a large mixing bowl.
Add the sausage, pickles, drained peas, eggs, and green onions.
Add the mayonnaise and dill, then gently mix until everything is evenly coated.
Season with salt and pepper to taste.
Cover and refrigerate for at least 1 hour before serving.
Serve chilled.

Notes

Do not overcook the potatoes, as they can become mushy when mixed.
The white vinegar helps the potatoes hold their shape during cooking.
Cool the cooked vegetables completely before adding mayonnaise.
Summer sausage can be replaced with bologna or another smoked sausage.
Green onions can be replaced with regular yellow onion or shallots.
Drain the sweet peas well before adding them.
Chilling the salad before serving allows the flavors to blend and improves the texture.
Keep the prepared salad covered and refrigerated.
Approximate nutrition per serving:
401 calories
22g carbohydrates
10g protein
30g fat
3g sugar
1386mg sodium
Course: Salad
Cuisine: Russian

Creamy Russian Potato Salad