Olivier Potato Salad is creamy, colorful, and packed with tender potatoes, carrots, eggs, pickles, and sausage, all folded together with rich mayonnaise. I first tasted this Russian potato Olivier Potato Salad at my neighbor Isabella's New Year's party, and I couldn't stop going back for more. The best part? It comes together in under an hour with simple ingredients you probably already have, and it feeds a crowd without any fuss. favorite side dishes.
The creamy texture reminds me of the comforting richness in my Easy Chicken Poblano Soup recipe , but with a festive, vibrant twist that makes every bite feel like a celebration. If you love easy, crowd-pleasing Olivier Potato Salad , you'll also want to try my Easy Ham and Cheese Puff Pastry Pinwheels recipe and Easy Tomato Bisque Soup recipe for more family-favorite side dishes.
Why You'll Love This Olivier Potato Salad
Olivier Potato Salad is the kind of dish that makes hosting easier and guests happier. Here's why it works so well:
It's simple to make with ingredients you can find at any grocery store. You don't need fancy equipment or hard-to-find items, just a pot, a knife, and a mixing bowl.
The flavors are balanced and familiar. Creamy, tangy, savory, and just a little bit sweet from the peas, this Olivier Potato Salad hits all the right notes without being too rich or too plain.
It's perfect for gatherings. Whether you're hosting a holiday dinner, a summer cookout, or a potluck, this Olivier Potato Salad feeds a crowd and can be made ahead of time.
Kids love it. My son Michael asks for it at every family party. He calls it "the colorful Olivier Potato Salad " because of all the bright veggies, and he doesn't even realize he's eating a whole plate of vegetables.
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Olivier Potato Salad Ingredients
Here's what you'll need to make this creamy, festive Olivier Potato Salad .
See Recipe Card Below This Post For Ingredients Quantities
- Yukon potatoes: These tender, buttery potatoes hold their shape beautifully when diced and add a creamy texture to the Olivier Potato Salad .
- Carrots: Boiled until soft, they bring a natural sweetness and vibrant color.
- Eggs: Hard-boiled eggs add richness and protein, making the Olivier Potato Salad more filling and satisfying.
- Dill pickles: Tangy and crunchy, they balance the creaminess of the mayo and add a bright, savory bite.
- Scallions: Mild and fresh, they give a gentle onion flavor without overpowering the other ingredients.
- Sausage: Adds a hearty, savory element. You can use smoked sausage, kielbasa, or swap it for rotisserie chicken or smoked ham.
- Peas: Frozen peas add a pop of color and a subtle sweetness that brightens the whole dish.
- Mayonnaise: The creamy base that brings everything together. Use your favorite brand for the best flavor.
- Kosher salt: Enhances all the flavors. Taste as you go, since the sausage, pickles, and mayo already have salt.
How to Make Olivier Potato Salad
Boil the vegetables and eggs: Place the carrots, potatoes, and eggs in a large pot of cold water. Bring it to a boil, then reduce the heat to medium and let everything simmer together.
Cool the eggs: After 10 minutes, use tongs to transfer the eggs to an ice bath. Let them cool completely, then peel them. Set one egg aside for garnish and dice the remaining five into small, pea-sized cubes.
Finish cooking the vegetables: Continue simmering the carrots for about 15 minutes total and the potatoes for up to 25 minutes, until both are easily pierced with a knife. Remove them with tongs and set them on a tray to cool.
Prep the sausage and pickles: While the vegetables are cooking, dice the sausage and pickles into tiny, pea-sized cubes. Pat the pickles dry with a paper towel to keep the Olivier Potato Salad from getting watery.
Dice everything uniformly: Once the potatoes and carrots have cooled, peel them and dice them into small, even cubes that match the size of the peas. This makes every bite balanced and easy to scoop.
Combine all ingredients: In a large mixing bowl, add the diced potatoes, carrots, eggs, sausage, pickles, peas, scallions, and mayonnaise. Use a spoon to fold everything together gently, taking care not to mash the potatoes or eggs.
Season to taste: Add kosher salt a little at a time, tasting as you go. Remember that the sausage, pickles, and mayo already have plenty of salt, so you might not need much.
Garnish and serve: Slice the reserved egg into thin disks and arrange them on top of the Olivier Potato Salad along with a sprinkle of extra scallions for a pretty, traditional presentation.
Make-ahead tip: If you're prepping this in advance, keep the vegetables, eggs, and sausage separate from the pickles and scallions. Store everything in the fridge and mix it all together just before serving for the freshest flavor and texture.
Substitutions & Variations
This recipe is flexible and easy to customize based on what you have or what you like.
For a vegetarian version, skip the sausage entirely or add extra hard-boiled eggs, chickpeas, or diced tofu for protein.
Swap the sausage for rotisserie chicken, smoked ham, or even crispy bacon for different flavors.
Use sweet pickles instead of dill if you prefer a sweeter, less tangy Olivier Potato Salad .
Add fresh herbs like dill or parsley for a brighter, fresher flavor.
Try Greek yogurt or sour cream mixed with mayo for a lighter, tangier dressing.
Equipment FOR Olivier Potato Salad
You don't need any special tools for this recipe, just basic kitchen staples.
Large pot: For boiling the vegetables and eggs together.
Ice bath bowl: To cool the eggs quickly and make them easier to peel.
Tongs: For transferring eggs and vegetables without burning your hands.
Large mixing bowl: To combine all the ingredients.
Spoon: For folding everything together gently.
Knife and cutting board: For dicing all the vegetables, eggs, and sausage into uniform cubes.
Tray for cooling: To spread out the hot vegetables so they cool faster and more evenly.
Storage & Make-Ahead
Olivier salad keeps well in the fridge for up to 3 days in an airtight container. The flavors actually get better as they sit and meld together.
If you're making it ahead for a party, prepare all the components separately. Dice the vegetables, eggs, and sausage, and store them in the fridge. Keep the pickles and scallions separate. Mix everything together with the mayo just before serving to keep the texture fresh and the colors bright.
You can also freeze the cooked potatoes, carrots, and eggs for up to a month, but I don't recommend freezing the finished Olivier Potato Salad since the mayo doesn't thaw well.
Expert tips
Cut everything the same size. Uniform, pea-sized cubes make every forkful balanced and delicious. It takes a few extra minutes, but it's worth it.
Don't skip the ice bath for the eggs. It stops the cooking instantly and makes peeling so much easier.
Pat the pickles dry. Excess pickle juice will make the salad watery and dilute the flavors.
Let the vegetables cool completely before mixing. If they're still warm, the mayo will get thin and runny.
Taste before adding salt. With salty sausage, pickles, and mayo, you might not need much.
Fold gently. You want to mix everything evenly without turning the potatoes into mush.
FAQ
Can Olivier salad be made vegetarian?
Yes, absolutely. Just leave out the sausage and add extra hard-boiled eggs, chickpeas, or even diced tofu for protein. The Olivier Potato Salad is still creamy, hearty, and delicious. My friend Lucas makes it this way for his vegetarian guests, and it's always a hit.
How long can Olivier salad be stored?
You can keep it in an airtight container in the fridge for up to 3 days. The flavors actually get better as they sit. Just give it a gentle stir before serving, since the mayo can settle a bit.
What is the best way to dice vegetables for Olivier salad?
The key is cutting everything into small, uniform, pea-sized cubes. It sounds fussy, but it makes every bite balanced and easier to scoop onto your fork. Isabella taught me to aim for about half a centimeter, and it really does make a difference.
Can I make Olivier salad ahead of time?
Yes, and it's actually easier that way. Boil and dice all the vegetables, eggs, and sausage, then store them separately in the fridge. Keep the pickles and scallions separate too. Mix everything together with the mayo just before serving for the freshest texture and flavor. This way, the Olivier Potato Salad stays crisp and colorful instead of getting watery .
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Pairing
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Olivier Potato Salad
Ingredients
Method
- Place carrots, potatoes, and eggs into a large pot filled with cold water. Bring to a boil over medium-high heat, then reduce to medium and simmer. prep
- Cook the eggs for 10 minutes, then transfer immediately to an ice bath to cool completely. prep
- Simmer carrots for about 15 minutes and potatoes for 20-25 minutes, until easily pierced with a knife. Remove with tongs and set on a tray to cool. prep
- While vegetables cook, dice sausage and pickles into uniform, small cubes. prep
- Once cooled, peel and dice the eggs, potatoes, and carrots into uniform, pea-sized cubes for balanced texture. prep
- Combine all diced ingredients, peas, scallions, and mayonnaise in a large mixing bowl. Gently fold with a spoon until evenly mixed. mix
- Season lightly with kosher salt after tasting. Remember, sausage, pickles, and mayonnaise already contain salt. mix
- Slice the reserved egg into thin rounds and arrange on top of the salad with extra scallions for garnish. finish
- For make-ahead storage, keep vegetables, eggs, and meat separate from pickles and scallions in the fridge. Assemble just before serving for maximum freshness. finish
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