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This classic Russian potato salad recipe (Oliver) is a combination of potatoes, eggs, chicken and pickles in a mayonnaise dressing. No matter how much you love your own potato salad recipe, you absolutely must try this one!! It’s enduringly popular and a classic worldwide, perfect for a holiday party or picnic!
This salad goes so well with our Homemade Burgers or Smash Burgers.
I’ve resisted sharing this traditional Russian potato salad recipe, my mother has been making for decades, despite the fact that absolutely no holiday table or a summer BBQ goes without my salad Olivier.
I struggled in vain. I believe it’s time I reveal my secret.
What is Russian Salad Olivier?
You see this recipe is loved by all. The tradition and history of this creamy potato salad dates to the 19th century imperial Russia in all its glitz and glamour.
The golden century, when Russian nobility could afford only the best of the best, so they hired the cream of the crop staff from all over Europe. And that was especially true for chefs.
French cuisine was in vogue, and that is why many old Russian recipes like Beef Stroganoff feature elements of it, especially in the the sauces.
Back to my potato salad recipe though. What is so special about it?
It’s been created by a French chef Lucien Olivier for an upscale Moscow restaurant. It soon became so popular that the owner could never take it off the menu or people complained.
Many other chefs were ever so envious and tried to duplicate the recipe but unsuccessfully. However Monsieur Olivier never revealed the secret recipe and took it to his grave.
Is it still as popular?
Despite the fact that the the original recipe was never known, Olivier salad continued to live on. To this day it is extremely popular in all parts of Russia and former Soviet Union. It is also known in many European countries simply as “Russian salad”.
I was quite surprised to see how ubiquitous “ensalada Rusa” was all over Spanish restaurant menus. It is apparently also very popular in Iran to the point where people don’t even know know it’s not a Persian potato salad! It truly became a part of their culture.
You learn something new every day!
Ingredients
Anyway, due to this salad popularity, an abundance of recipes exist. So if you’ve ever tried a different version of it, please know that is how it’s supposed to be.
Everyone puts their own spin on this potato salad as long as core ingredients remain. If you mix boiled potatoes, hard boiled eggs, pickles, some sort of meat and mayonnaise, you’ve got yourself the Russian salad Oliver.
Traditionally ham or boiled kolbasa is used in this salad. My mum always used chicken and I prefer that, which also happens to be more historically accurate.
I usually buy rotisserie chicken or roast chicken pieces in my supermarket as they are more flavourful then plain boiled chicken. If you can get your hands on smoked chicken, try it. Even tastier! You can also use leftover grilled chicken thighs!
And like in so many Eastern European recipes, herbs are important here, especially fresh dill. I know it’s not everyone’s favourite, but it’s an just not the same without it! (To really push the limits of how good dill can be, try out my Dill Potato Salad!)
And lastly, I always, always add apple and skip the peas! Sweet peas or even carrots can often be found, but the extra crunch of apple pieces is just too good to miss.
Olivier dressing
Just a few words on how my version of this Russian salad differs from so many. First of all, if you live in Russia, go ahead and use any mayonnaise you prefer. But if you don’t, then you absolutely need to make my salad dressing.
Adding This is an affiliate link.Dijon mustard and white wine vinegar makes the mayonnaise like Hellman’s taste so much better and much closer to the version I grew up with.
Otherwise, you run the risk that the mayo just won’t have enough flavour to really pull the salad together.
Recipe Tips and Notes
- The potatoes for salads like this one should be waxy. Because waxy potatoes have less starch, they tend to hold together when cooked and added to a salad in ways other varieties don’t. Fingerling, Maris Piper, Charlotte and Yukon Gold potatoes are all good options.
- Boil the potatoes in a pot of salted water like you would for pasta. It will make them far more flavourful.
- I am a big fan of making ahead whenever possible, and this salad is great for that. At the very least, boil the potatoes and hard boil the eggs a day in advance, so you only need to assemble when it is time to serve.
- I recommend making the salad in advance and giving it at least 30 minutes to rest in the refrigerator before serving. This extra time allows the flavours to meld and makes eating the salad a far more satisfying experience. A couple of hours is even better!
Serving suggestions
I’ve made this salad for years, and I’ve made it a lot over that time. It’s just so easy to find an excuse to whip it up because it’s often the right choice.
It’s great as a side dish with a roast like pork or beef, and so often finds a place on my table when we are gathering to celebrate a holiday. We always make it for New Year’s Eve!
But it’s just as amazing when part of a barbecue spread or brought out at a picnic. It goes so well with the savoury flavour of meat that it’ll be the perfect salad to complete your meal.
Storage and leftovers
This salad can easily be made ahead so it’s ready for when you plan to serve it. This extra time can be for the best as it gives the flavours even more time to meld and especially to integrate all the way through the potatoes.
Keep it sealed in an airtight container. It can store in the fridge for up to 4 days.
More classic Russian salad recipes
- Summer Tomato and Cucumber Salad
- Creamy Cucumber, Radish and Egg Salad
- Walnut Beet Salad with Garlic Mayonnaise Dressing
- Beet and Sauerkraut Salad (Vinegret)
- Cucumber and Heirloom Tomato Salad with Red Onions
Russian Potato Salad Recipe with Chicken aka Salad Oliver
Ingredients
For the potato salad dressing
- 1/2 cup / 125ml mayonnaise
- 1 tbsp white wine vinegar
- 1½ tsp This is an affiliate link.Dijon mustard
- 1 tbsp water, to loosen the dressing
- 1/4 tsp black pepper
For the potato salad
- 4 waxy potatoes like red potatoes, medium, boiled and cooled
- 6 eggs, hard boiled
- 450g / 1 lb cooked chicken , such as rotisserie chicken
- 4 dill pickles (not sweet), Polish gherkins in UK
- 3-4 green onions
- 1/2 apple , medium
- 1 tbsp dill, fresh
- 1 tbsp parsley, fresh
- salt, to taste
Instructions
For the salad dressing
- In a small bowl mix all ingredients with a whisk until well blended. Add a touch more water for desired consistency.
For the salad
- Cook eggs and unpeeled potatoes, cool. Peel both and set aside. Boil or roast chicken if not using already prepared chicken. Remove skin and bones. (You can also use any leftover chicken for this salad.)
- Dice all ingredients into a 1/2 inch dice and mix gently in a large bowl, add herbs and dressing last, then season with salt to taste. Refrigerate for at least 30 minutes to allow flavours to meld. Do not be tempted to skip this step as it does make a difference.
Notes
- Choose a waxy potato for salads like this one. Waxy potatoes have less starch and therefore tend to hold together better when cooked and added to salads. Recommended varieties include Fingerling, Maris Piper, Charlotte and Yukon Gold.
- Salt the water you boil the potatoes in, just as you would for pasta. This will make them taste much better.
- This salad is great for making ahead. Even if not finishing the salad, it’s a good idea to boil the potatoes and hard boil the eggs in advance, so you only need to assemble on the day.
- The salad will taste the best when it has some time to rest in the fridge before serving. I give it at least 30 minutes, although a couple of hours is better. This allows flavours to meld and intensify.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this salad and it turned out amazing – flavours and texture just make it unique! Thank you.
What a great outcome! Thank you for your review, Alice.
I couldn’t get this recipe to load so I could print it out, don’t know why??? I wrote it out in longhand I wanted to try it out so bad. I haven’t heard of this version before .I am looking forward to it!
Could you please let me know what issues you are having with printing it? There is a print button within the recipe card that needs to be clicked to print the recipe. My website lazy loads images to increase the speed, so it will only load as much of the content as you’ve scrolled through. So if you are hitting print without scrolling to the recipe card, it won’t load. In other words, use the print button in the recipe card. I hope it helps.
This is a great potato salad, wonderful blend of flavors and textures. I got an additional bonus for trying this reciepe, I too was having problems saving and printing but your suggestionto print and save from the card has fixed everything.
Thanks
So pleased you gave my potato salad a try and enjoyed it!
This was the very first recipe I made from the blog and I was NOT disappointed. I LOVED it. great flavor and textures!
This salad is my potluck secret weapon! 🙂
This dish looks amazing, will definitely be adding it to my list!
I MUST try this. You’re right, I have my own favorite potato salad recipe, but this looks too good NOT to try! 🙂 Thanks for sharing!
Oh I am so excited, San! Do let me know what you think once you do! 🙂