My Favorite Russian Salad Recipe (Olivier Salad Made Simple)

I still remember the first time I tried Russian salad. It was at a casual family gathering, sitting quietly next to the main dishes—and somehow, it stole the show. Ever since then, I’ve been hooked.

This Russian salad recipe, also known as Olivier salad, is one of those dishes that feels both comforting and flexible. You can tweak it based on what you have, and it still turns out delicious every time.

Ingredients You’ll Need

Here’s what I usually use when I make this at home:

• Waxy potatoes (about 4 small ones)
• 1 medium carrot
• Turnip (or extra potatoes if you prefer)
• Green beans
• Frozen peas
• Gherkins (plus a bit of their brine)
• Capers
• Fresh dill or chives
• Eggs (optional)
• Cooked chicken, ham, or a plant-based option (optional)

And of course, the star of the show—mayonnaise.

How I Prep the Vegetables

I start by peeling the potatoes, carrot, and turnip. One thing I’ve learned the hard way: keep the potatoes whole while cooking. It makes them easier to handle later.

I chop the carrots and turnip into chunks and trim the beans. Nothing fancy here—just simple prep work.

Cooking Everything Perfectly

I like to cook each vegetable separately. It might feel like extra effort, but trust me, it makes a difference.

• Boil the potatoes until just tender (not mushy)
• Cook the beans briefly, then cool them quickly
• Boil the carrots and turnip until soft but firm
• Hard-boil the eggs (if using)
• Pour hot water over the peas to thaw them

Let everything cool before moving on. This step is easy to rush, but it’s worth the wait.

Making the Creamy Mayonnaise

I’ll be honest—I used to always buy mayonnaise. But once I tried making it at home, I never looked back.

All I do is blend together:

• 1 egg
• Dijon mustard
• A pinch of salt
• Vinegar or lemon juice
• Oil

Using a stick blender makes it incredibly quick. Within seconds, it turns into thick, creamy mayo. And the taste? So much better than store-bought.

Putting It All Together

Now comes my favorite part.

I dice all the cooked vegetables into small, even pieces and toss them into a large bowl. Then I add:

• Chopped gherkins and a splash of their brine
• Capers
• Peas
• Grated or chopped eggs
• Optional meat or plant-based protein

Finally, I mix in just enough mayonnaise to coat everything lightly. Not too much—you want it creamy, not heavy.

My Personal Tips for the Best Flavor

After making this many times, here are a few things I always keep in mind:

• Don’t overcook the potatoes—they fall apart easily
• Add pickles for that tangy kick
• Use fresh herbs for a brighter taste
• Chill the salad before serving—it tastes even better

Sometimes I even experiment with additions like seafood or roasted veggies. It’s one of those recipes that welcomes creativity.

Final Thoughts

This Russian salad recipe has become one of my go-to dishes, especially when I need something reliable and crowd-pleasing.

It works for picnics, quick lunches, or even as a side for dinner. And the best part? You can make it your own.

If you’ve never tried making it from scratch, I highly recommend giving it a go. Once you do, you might find yourself coming back to it again and again—just like I did.