Olivier Potato Salad

It’s an Eastern European classic for good reason.

By
Nick Evans
Nick Evans
Nick Evans

Nick has been creating recipes for home cooks for almost 15 years. He is the author of Love Your Leftovers and has contributed to Simply Recipes since 2017.

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Updated February 18, 2025
Nick Evans
bowl of olivier potato salad on a table

Simply Recipes / Frank Tiu

Potato salad sometimes has a reputation as a drab side dish—bland, boiled potatoes in a soupy mayonnaise sauce. I don’t waste time with such things. I prefer a potato salad with flavorful ingredients and just enough dressing to hold it together. This classic Olivier potato salad is a dream of a side dish and will be on my menu all season long!

History of Olivier Potato Salad

This salad is believed to have been invented by Chef Lucien Olivier in Russia in the 1800s. It’s said that the dish was so popular that one of his sous chefs tried to steal the recipe. Chef Olivier published his full recipe later, featuring ingredients like grouse, crayfish tails, and aspic. 

Over the years, the salad has become popular throughout Eastern Europe and has been adapted to use modern, easily available ingredients. 

bowl of olivier potato salad on a table

Simply Recipes / Frank Tiu

Ingredients for Olivier Potato Salad

  • As you may have guessed, potatoes are the base for this salad. I like to use peeled Yukon potatoes, but any potato will work. 
  • For other vegetables, I like to use carrots and fresh English peas (or substitute frozen peas). I blanche them so that they are not raw but still have a slight crunch. 
  • Other add-ins for this salad include hard-boiled eggs, which adds to its creaminess, and diced ham. I frequently don’t add the ham as I feel like the salad has great flavor without the meat, but it is traditional in this recipe. 
  • While some versions of this recipe call for pickles, I like to mix in fresh dill which adds a bright, herbal flavor to the salad. 

Make Olivier Potato Salad Ahead

This salad is great at room temperature right when you stir it together, but like most potato salads, the flavors benefit from some chilling time. This makes it good for preparing ahead. Once you have everything mixed together, this salad will keep in the fridge for 4 days. 

bowl of olivier potato salad on a table with a small bowl of fresh dill, a countainer with salt and pepper, and a glass of lemon water

Simply Recipes / Frank Tiu

More Cook Out Sides

Olivier Potato Salad

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 8 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 1/2 pounds Yukon gold potatoes (2 to 3 large or 4 to 5 medium potatoes)

  • 4 large eggs

  • 2 carrots, peeled and cubed

  • 1 cup fresh English peas or frozen peas

  • 1/2 cup mayonnaise

  • 1/4 cup white wine vinegar

  • 2 tablespoons capers, drained

  • 1 tablespoon Dijon mustard

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 1 cup cubed ham, optional

  • 2 tablespoons minced fresh dill, plus more for garnish

Method

  1. Cook the potatoes: 

    Bring a medium to large pot of salted water to a boil. Meanwhile, peel the potatoes and cube them into about 1/2-inch cubes. Add to the boiling water and simmer until the potatoes are tender but not falling apart, about 12 minutes. 

    Drain the potatoes and let cool while you prepare the other ingredients (don’t rinse the potatoes).

    cooked diced potatoes in a colander for olivier potato salad recipe

    Simply Recipes / Frank Tiu
  2. Boil the eggs:

    Refill your pot with a few inches of water and add the eggs. They should be covered by about an inch of water. Bring to a boil over high heat. Once boiling, cover with a lid and turn off the heat. Let sit for 12 minutes. Meanwhile, fill a medium bowl halfway with ice water.

    Use a slotted spoon or tongs to move the eggs from the hot water to the ice water and let sit until cool enough to handle. Peel and chop.

    eggs in a pot of water over a portable stove for olivier potato salad recipe

    Simply Recipes / Frank Tiu
    peeled and chopped eggs for olivier potato salad recipe

    Simply Recipes / Frank Tiu
  3. Meanwhile, cook the carrots and peas:

    While the eggs cool, add the chopped carrots to the simmering water and cook for 4 minutes. Then add the peas and cook 1 more minute. Drain the carrots and peas.

    cooked peas and carrots in a colander for olivier potato salad recipe

    Simply Recipes / Frank Tiu
  4. Assemble the potato salad:

    In a large mixing bowl, whisk together the mayonnaise, vinegar, capers, mustard, salt, and pepper. Add the potatoes, eggs, carrots, peas, ham (if using), and dill and stir together until combined. Taste and add seasoning, if needed. Garnish with dill.

    Serve immediately or store in the fridge for up to 4 days.

    Love the recipe? Leave us stars and a comment below!

    olivier potato salad in a bowl

    Simply Recipes / Frank Tiu
Nutrition Facts (per serving)
235 Calories
13g Fat
23g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 235
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 12%
Cholesterol 99mg 33%
Sodium 508mg 22%
Total Carbohydrate 23g 8%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 7g
Vitamin C 12mg 59%
Calcium 43mg 3%
Iron 2mg 10%
Potassium 596mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.