Loaded creamy potato salad (Olivie salad, or salad Olivier) – prepared with cooked potatoes, carrots, pickles, sweet peas (frozen or canned), ham and sometimes boiled eggs. Rich and tasty appetizer salad recipe that is traditionally enjoyed across many Slavic countries.
Today we’re making potato salad—but with a bit more charm than your standard fare. It’s creamy, hearty, and full of flavour, a recipe my family’s been putting on the table since our days in Moscow. A proper Russian potato salad, just the way we’ve always liked it.
IF YOU LIKE SALADS with mayo, definitely try my recipe for Creamy Swedish Shrimp Salad (Skagenröra).
Known as Olivier Salad (Салат Оливье in Russian), this colorful mix of carrots, ham—or bacon if you fancy—pickles, peas, and mayo has been a favorite across Russia and Eastern Europe for generations. You’ll spot variations of it in Ukraine and plenty of neighboring countries as well. When I was growing up, it was our family’s go-to potato salad—spread thick on toast for breakfast or dished up alongside the roast at Christmas and New Year. These days, it’s still a regular on Russian and Bulgarian tables alike.
Ingredients and Substitutions:
- Potatoes – Choose starchy potatoes that do not fall apart when boiled with skin on (like Russet Potatoes or Red Potatoes). Cook on low temperature to prevent potatoes from breaking.
- Carrots – Peel carrots before boiling. Otherwise it’s simply impossible to take the skin off as they are too soft.
- Ham – traditionally in Bulgaria, we make this Russian potato salad with ham, but if desired you can change it with bacon, sausage you name it.
- Mayonnaise – Choose a good mayo brand (organic tastes to much better I my experience), or use homemade. It can probably be made with vegan mayo, but I’ve never tried it this way.
- Pickles – if you are not a pickle fan – then feel free to substitute with fresh cucumber.
- Peas – I like to use sweet canned peas (without the water) as it is much easier. But if you prefer, you can cook your own peas from scratch.
NOTE: The beauty of this loaded potato salad is that one can modify it according to their taste – add more or less of a certain ingredient or even change it up. For example: Add less mayo by substituting with pickle sauce or canned peas water (add tbsp by tbsp).
How to make Russian Potato Salad?
1st: Prepare Vegetables first – boil potatoes (before peeling), carrots (peeled) and dice.
2nd: Then, dice ham and pickles and mix with chopped potatoes and carrots in a large bowl. Add peas (canned without water) and mix gain. Then, finally add mayonnaise and combine all until well homogenized.
How long to boil potatoes for potato salad?
When making potato salad, it’s best to cook the potatoes with their skins on. This prevents them from absorbing too much water, which can leave the salad tasting bland. Simmer over low heat until they’re tender enough to pierce with a toothpick or skewer—avoid using a fork, as it can tear the skins.
Cooking times will vary depending on your potato variety and stove. Thin-skinned types, like new potatoes or French golden potatoes, cook faster than red or russet potatoes. On my stove, they’re usually ready in 30–45 minutes on low heat (about 5 out of 12).
Can you make Russian Potato Salad in advance?
Short answer—yes, absolutely. You can keep this salad in the fridge, in an airtight container, for up to two days. As for heating it up, I wouldn’t recommend using the microwave or stove—the ingredients will dry out, and the mayo will taste… well, not great. If you’d like it less cold, just let it sit at room temperature for about 30 minutes before tucking in.
SALAD Variations:
Wondering if there’s one classic, traditional version of Russian potato salad? Truth is—there isn’t. Families tweak the basic recipe depending on where they live, and the variations are endless. A few ideas:
- Swap the pickles for fresh diced cucumber
- Use bacon, sausage, salami—or even fish like tuna or herring—in place of ham
- Stir in fresh dill or parsley
- Add spring onions or red onions for extra bite
- Mix in chopped fresh apple for a touch of sweetness
- Toss in some boiled eggs for extra richness
Russian Potato Salad (Olivie)
Ingredients
- 4 russet potatoes medium to large size
- 2-3 carrots medium size
- 130 g sweet peas, canned (or cooked)
- 1 cup ham sliced in small pieces
- 4-6 pickles finely chopped
- 4-6 tbsp mayo heaping
- 2 boiled eggs, shells removed optional
Instructions
- Wash carrots and potatoes under cold water. Peel skin off carrots and place in a small sauce pan with lid. Bring to a boil and then let simmer until fully cooked. Remove water and let cool down.
- In another pot place potatoes (with skin on) and let cook on low temperature until cooked. Let cool and peel skin off.
- Cut potatoes, carrots, ham, pickles (boiled eggs if added) and pace in a large salad bowl. Add canned peas ( remove water before using) and mayo.
- Stir all until well combined. Serve with meat or fish as side.
Notes
Nutrition
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