top of page

Olivier Salad

Prep Time: 10 min | Cook Time: 15 min | Yield: 4 servings

Olivier Salad is a traditional Russian dish that I ate all the time growing up. It is named after the chef Lucien Olivier who created the recipe in 1860. It's one of my favorite side dishes - I'm so excited to share my version with you guys!


  • 3 organic russet potatoes

  • 3 organic large carrots

  • 1 cup of organic peas (frozen or canned)

  • 3 large organic dill pickles

  • 2 organic pasture-raised eggs

  • 1 cup mayo (I use Primal Kitchen Mayo)

  • 1 tsp mustard

  • seasoning: 1 tsp sea salt, 1/2 tsp pepper, and 1/2 tsp paprika (or more to taste)

  • optional: some versions of Olivier salads include diced apple, diced onion, diced fully cooked cold meat (ham/turkey hot dog/etc), and dill as the main seasoning.


  • First, peel and chop potatoes and carrots. Chop them into "bite-size" pieces and as evenly as possible. This will help them cook at the same rate.

  • Boil the carrots and potatoes for ~5-7 minutes or until "al dente" - this will help prevent the potatoes from being smashed and mushy when mixing the salad together later. Once they are finished, drain and set aside.

  • While the carrots and potatoes are cooking, simultaneously hard boil the eggs. My favorite way to do this is: place eggs in a small pot and fill with water so they are fully covered. Bring to a rolling boil, turn off the heat, cover, and let sit over the warm stove for 10-12 minutes. Drain and transfer to an ice bath or run cold water over the top of the eggs. Dry and peel. Finally, dice into bite-size pieces and set aside.

  • While the potatoes, carrots, and eggs are cooking, dice up the pickles into bite-size pieces as well and set aside.

  • If the peas are frozen, make sure they have been thawed or blanched and then set aside to get to room temperature. If they are from a can, just drain and set aside.

  • Now just mix everything together (except the peas) - potatoes, carrots, pickles, eggs, mayo, mustard, and seasoning. Once these are mixed well, fold in the peas. I do this step last because it helps the peas hold their shape instead of crushing them.

  • Add more salt or pepper if needed and top with additional paprika for garnish if you'd like. Chill in the fridge or enjoy right away! I usually don't have the patience and dive right in although it does taste best cold :)



bottom of page