Salat Oliviye (Ukrainian Potato Salad)

October  4, 2022
5 Ratings
Photo by Rocky Luten. Food Stylist: Samantha Seneviratne. Prop Stylist: Brooke Deonarine.
  • Prep time 1 hour 15 minutes
  • Cook time 25 minutes
  • Serves 6 to 8
Author Notes

Reportedly invented by a Moscow chef named Olivier, this popular Russian potato salad eventually made its way down to home cooks, evolving into its current form: boiled vegetables like potatoes, carrots, and peas, stirred through with chopped pickles and eggs, and bound together by mayonnaise.

Note: Though my family boils the potatoes and carrots first before peeling them with a pairing knife, you could certainly peel them first with a vegetable peeler before boiling. —Alexandra Shytsman

What You'll Need
  • 2 large russet potatoes (about 1 pound), scrubbed
  • 4 medium carrots (about 3/4 pound), scrubbed
  • Fine sea salt, to taste
  • 6 large eggs
  • 8 small kosher dill pickles, cut into pea-sized dice
  • 1 (15-ounce) can sweet peas, drained and rinsed
  • 1 cup mayonnaise, plus more to taste
  • Freshly ground black pepper, to taste
  1. Place the potatoes and carrots in a large pot. Add a generous pinch of salt and enough water to cover by about 1 inch. Cover tightly with a lid and bring to a boil. Then, reduce the heat to low and simmer until the carrots can be pierced easily with a knife, but are not too soft, about 15 minutes. Lift the carrots out of the pot and set aside to cool. Continue cooking the potatoes until they can also be pierced with a knife, 5 to 10 minutes more, being careful not to overcook. Lift out the potatoes and set aside to cool.
  2. Meanwhile, place the eggs in a medium pot and add enough water to cover by about 1 inch. Cover tightly with a lid and bring to a boil. Then reduce the heat to medium-low and simmer for exactly 10 minutes, making sure to keep the water at a constant gentle boil. Carefully drain the eggs and refill the pot with cold running water. Let stand until the eggs are completely cooled.
  3. When the potatoes and carrots are completely cooled, peel them with a paring knife. (To make it easier to peel the carrots, cut each carrot into 2 or 3 chunks. Then, cut 2 slits down the length of each chunk and carefully peel off the skin while keeping the flesh intact.) Cut the vegetables into pea-sized dice and add to a large bowl. Add the pickles.
  4. Peel the eggs and cut into pea-sized dice, as well. Add to the other ingredients, along with the peas, mayonnaise, salt, and pepper. Stir to coat everything evenly in the mayonnaise. Taste and adjust the seasonings, if needed. Refrigerate for about an hour before serving.

See what other Food52ers are saying.

  • Sonia Cohen
    Sonia Cohen
  • Denise Fungher Mundaca
    Denise Fungher Mundaca
  • bellw67
  • Valery Yermalitsky
    Valery Yermalitsky
  • Alexandra Shytsman
    Alexandra Shytsman

14 Reviews

[email protected] March 8, 2020
Just FYI - this is not a "ukrainian" salad, it is a truly Russian one since it was created before the revolution even. This recipe lacks some of the ingredients - namely, fresh cucumbers and also the meat! the most important part. I take premium beef filet and boil it till it gets totally tender and then chop it finely. Also the potato cubes should be way smaller then pictured. Enjoy!
Maya March 8, 2020
I am from Slovakia and I make the same potatoes salad,I didn't know it was ukrainien recipe,to make this even better, mix a mayonase with some whipping cream.
Elly H. February 21, 2020
First time I had this was in England at lunch with my Godmother's mother, a former diplomatic service employee and it was called Russian Salad. I think she used a bit of yogurt in her mayonnaise as it was slightly tart. Have loved it ever since.
Sonia C. February 18, 2020
This looks just like the chicken salad my romanian grandfather made when I was a child which I loved and have not seen since... Thank you for the memory!
Chey February 17, 2020
I will definitely make this, as it's close to the potato salad I grew up with - although, I am far from any Soviet or Russian relation. I love the addition of cooked carrots. I appreciate this recipe and the lovely story and history with it - which makes this a special dish for me because of it.
I’m a 3rd generation Russian immigrant. When I visited my family in Leningrad in the 1970’s a similar salad was served in the “fancy” hotels with a Slice of pickle mad into a cup and filled with caviar on top. It was made with chicken instead of eggs. I still make it at home. The little bit if caviar on top taught me that the reason I did not like caviar was that I had never tasted good caviar in New York.
Denise F. February 17, 2020
Wow! My maternal grandmother came from ukraine. This was always my moms version of potato salad but I had no idea it was traditional ukrainian! I just wondered why it wasn't creamier like all the other potato salad I saw in the us.
bellw67 February 16, 2020
I think I’m going to start adding carrots to my potato salad and leaving the onions out.
Valery Y. February 14, 2020
Is it absolutely necessary to use kosher pickles? Дзякуй.
Alexandra S. February 14, 2020
Hi Valery. It's not the 'kosher' part that counts here but rather the dill flavor of dill pickles that works well in this salad. But feel free to use whatever pickles you have on hand :)
deedee1200 February 14, 2020
So glad to see a traditional family version of Olivye that doesn't include onion!
Alexandra S. February 14, 2020
...or apple! ;)
cranberry February 21, 2020
Or frozen peas. Only canned.
marina February 24, 2020
We don't use onions but we do use chicken