This salad is creamy, satisfying, and packed with a variety of textures in every bite. The tender potatoes pair perfectly with crunchy vegetables and soft eggs, while the dressing brings everything together with a smooth, tangy finish. It’s ideal for celebrations, meal prep, or family dinners. Plus, it can easily be customized with your favorite additions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Yukon Gold potatoes, peeled and diced large eggs carrots, diced frozen peas, thawed dill pickles, finely chopped cooked chicken mayonnaise Dijon mustard salt black pepper fresh dill, chopped
Directions
Place the diced potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 10 to 12 minutes. Drain and allow to cool completely.
In a separate saucepan, boil the eggs for 10 to 12 minutes. Transfer them to an ice bath, peel, and dice once cooled.
While the potatoes are cooking, boil the diced carrots for about 5 to 7 minutes until tender but not mushy. Drain and cool.
In a large mixing bowl, combine the cooled potatoes, diced eggs, carrots, peas, dill pickles, and cooked chicken
In a smaller bowl, whisk together mayonnaise, Dijon mustard, salt, and black pepper.
Pour the dressing over the salad ingredients and gently fold until evenly coated.
Stir in chopped fresh dill and adjust seasoning if needed.
Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Add diced apples for a subtle sweetness and crunch.
Use bologna instead of chicken for a more traditional variation.
Mix in finely chopped red onion for extra sharpness.
Replace part of the mayonnaise with sour cream for a lighter texture.
Add a squeeze of lemon juice for brightness.
Storage/Reheating
Store Olivier Potato Salad in an airtight container in the refrigerator for up to 4 days.
This salad is meant to be served chilled and should not be reheated. Stir gently before serving if the dressing has settled. Keep refrigerated until ready to serve, especially during warm weather.
FAQs
What makes Olivier Salad different from regular potato salad?
It includes additional vegetables like carrots and peas, along with eggs and sometimes meat, giving it a more complex flavor and texture.
Can I make it vegetarian?
Yes, simply omit the meat and ensure all other ingredients are vegetarian-friendly.
Can I prepare this salad ahead of time?
Yes, it’s actually better when made a day in advance to allow the flavors to blend.
What type of potatoes work best?
Yukon Gold potatoes are ideal because they hold their shape and have a creamy texture.
Can I use canned peas and carrots?
Yes, but fresh or frozen vegetables typically provide better texture.
Why should the ingredients be cooled before mixing?
Mixing while warm can cause the mayonnaise to become oily and affect the texture.
Can I freeze Olivier Potato Salad?
Freezing is not recommended, as the mayonnaise-based dressing may separate after thawing.
How do I keep the salad from becoming watery?
Drain all ingredients thoroughly and allow them to cool completely before combining.
Is this salad served year-round?
It’s especially popular during holidays and celebrations but can be enjoyed anytime.
Can I adjust the creaminess?
Yes, add more or less mayonnaise depending on your preferred consistency.
Conclusion
Olivier Potato Salad is a timeless, comforting dish filled with creamy, tangy, and savory flavors. With its colorful mix of vegetables, tender potatoes, and rich dressing, it’s a recipe that brings warmth and tradition to any gathering. Easy to prepare and always satisfying, it’s a salad that never goes out of style
This classic Olivier Potato Salad is a creamy, hearty dish made with tender Yukon Gold potatoes, eggs, carrots, peas, pickles, and chicken, all tossed in a smooth Dijon-mayonnaise dressing. Also known as Russian Olivier Salad, this flavorful and satisfying Olivier Potato Salad is perfect for holidays, meal prep, and family gatherings.
Author:Catherine
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:2 hours 50 minutes
Yield:6–8 servings
Category:Side Dish / Salad
Method:Boiled / Mixed
Cuisine:Russian
Diet:Gluten Free
Ingredients
2 pounds Yukon Gold potatoes, peeled and diced
4 large eggs
2 medium carrots, diced
1 cup frozen peas, thawed
½ cup dill pickles, finely chopped
1 ½ cups cooked chicken, diced
1 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon salt (or to taste)
½ teaspoon black pepper
2 tablespoons fresh dill, chopped
Instructions
Place diced potatoes in a large pot and cover with cold salted water.
Bring to a boil and cook for 10–12 minutes, until fork-tender. Drain and cool completely.
In a separate saucepan, boil eggs for 10–12 minutes. Transfer to an ice bath, peel, and dice once cooled.
Boil diced carrots for 5–7 minutes until tender but not mushy. Drain and cool.
In a large mixing bowl, combine cooled potatoes, diced eggs, carrots, peas, dill pickles, and cooked chicken.
In a smaller bowl, whisk together mayonnaise, Dijon mustard, salt, and black pepper.
Pour dressing over the salad and gently fold until evenly coated.
Stir in chopped fresh dill and adjust seasoning if needed.
Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
Ensure all ingredients are fully cooled before mixing to maintain creamy texture.Drain vegetables thoroughly to prevent a watery salad.Best prepared a day ahead for enhanced flavor.Adjust mayonnaise quantity to control creaminess.Fresh or frozen vegetables provide better texture than canned.
