Olivier Salad (Russian Potato Salad)

Olivier Salad or Russian potato salad (also spelt Olivie/Olivye) with mayo, carrots, peas, and pickles, a fantastic salad for the festive season and all year around.

Overhead shot of a white plate with Olivier Salad

This Olivier salad is a very popular recipe in Romania, being a favourite on the table for the New Year, Easter or Christmas. We call it “salata de boeuf”, translated beef salad, as it usually contains beef, but we often swap it for chicken or omit it altogether.

It is made from pickled vegetables like pickled cucumbers and red bell peppers, cooked beef/chicken, boiled potatoes and carrots, peas and arranged on a plate where it is covered in mayonnaise and then decorated with anything that takes one’s fancy.

It is quite difficult to give a recipe, as we don’t really use precise quantities, but rather go by taste, if it tastes good, then it is ready. So the secret here is balance, we need equal amount of boiled vegetables to go with equal amount of pickled vegetables. Not enough pickles, and the salad will be plain and boring, but too many, and it will be too sour.

And then all vegetables have to be chopped in small cubes, which can be a bit time consuming, depending on how much salad you make. But trust me, it’s so worth all the chopping and decorating, I cannot tell how tasty all this is. It’s safe to say we have made it into one of our traditional dishes that we absolutely adore as a nation.

Overhead shot of a small plate with Olivier salad and a big white plate with salad

I remember that as I child I had to give a helping hand and never really quite liked it, because I used to get bored and tired chopping, but always loved decorating it with leftover boiled egg white, pickles, olives or parsley leaves. It is so tasty and everybody in my family loves it. Mum still makes it every single time there is a special occasion, and it does not last too long on the table.

This salad can be enjoyed as a side dish, or even on its own, as it is very filling. Because quite a lot of mayonnaise is added, the sharp taste of lemon and will restore the balance, so not to be omitted. Also, very important to add mustard too. Mum never buys ready-made mayonnaise, but makes it herself using boiled egg yolks, raw egg yolks, salt and vegetable oil.

I didn’t make the mayonnaise, even if I had boiled egg yolks ready, and that was because my baby had just fallen asleep and I thought that she might wake up if I used the hand mixer to make the mayonnaise, so I gave up and used ready-made instead. That’s my story and I am sticking to it 🙂 So much more than just a potato salad, this is a real treat!

Overehead shot of a white and blue plate with Olivier salad

If you’ve liked my OLIVIER SALAD or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

5 from 1 vote
Russian potato salad recipe
Olivier Salad
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins

Olivier Salad (also spelt Olivie/Olivye) with mayo, carrots, peas, and pickles, a fantastic salad for the festive season and all year around.

Course: Salad, Side Dish
Cuisine: Russian
Servings: 4 people
Calories: 595 kcal
Author: Daniela Anderson
  • 6 medium potatoes
  • 4 carrots
  • 1 jar of pickled cucumbers or gherkins (400 g, 13 oz)
  • 1 small jar of pickled sweet peppers (200 g, 7 oz)
  • one cup of cooked peas
  • 1 cup of light Heinz mayonnaise
  • 1 tbsp of sweet mustard
  • juice of 1 lemon
  • salt to taste
  1. In a big pan, boil the potatoes and carrots in their skin until soft. Allow them to cool, peel and cut them into cubes.
  2. Separately, chop the pickles, squeeze the excess water and mix them with the potatoes, carrots and peas.
  3. Add 2 tbsp of mayonnaise and mix all the ingredients together.
  4. Season with salt to taste, add the juice of one lemon and 1 tbsp of sweet mustard. Again, feel free to add more or less lemon juice and mustard, depending on how you like it. Different people have different taste.
  5. Garnish with the remaining mayonnaise and feel free to decorate with strips of pickles, boiled egg whites, olives, parsley and anything you may like.
  6. Refrigerate it for at least 2 hours.
Nutrition Facts
Olivier Salad
Amount Per Serving
Calories 595 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 6g 30%
Cholesterol 23mg 8%
Sodium 617mg 26%
Potassium 1540mg 44%
Total Carbohydrates 46g 15%
Dietary Fiber 10g 40%
Sugars 4g
Protein 9g 18%
Vitamin A 205.1%
Vitamin C 48.5%
Calcium 12.7%
Iron 59.8%
* Percent Daily Values are based on a 2000 calorie diet.
Russian Salad

Russian Salad

You Might Also Like


  • Reply
    Tasty Eats Ronit Penso
    December 27, 2015 at 9:59 pm

    Such a pretty presentation for one of my favorites salads!
    I also like to add lots of chopped dill to it. 🙂

    • Reply
      Daniela Apostol
      December 28, 2015 at 3:37 am

      I am glad you like it! I never used dill, but l love the ideas and will try next time ?

  • Reply
    December 28, 2015 at 12:16 am

    Gorgeous salad! Looks very tasty and colorful!

  • Reply
    Lynz Real Cooking
    December 30, 2015 at 12:55 am

    Looks very beautiful!

  • Reply
    January 4, 2016 at 7:25 pm

    What a fabulous dish, Daniela. It looks wonderful and I can imagine how great it tastes.

    • Reply
      Daniela Apostol
      January 8, 2016 at 12:04 am

      It’s a family favourite ? Thank you for your lovely comments!

  • Reply
    December 31, 2017 at 12:39 pm

    Sorry it has been so long since I have stopped by. I keep an eye on your recipes, and they are all amazing. This one is no exception. So yummy!

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    %d bloggers like this: