Russian Salad Recipe: How to Make Olivier Salad at Home 2026

Learn how to make Russian salad, also known as Olivier salad, with this classic recipe that combines tender potatoes, carrots, pickles, and a creamy homemade mayonnaise. This richly satisfying collation is perfect for picnics, packed lunches, or as a versatile side dish.

What Is Russian Salad (Olivier Salad)?

In much of the world, including Russia itself, this dish is called salade Olivier, named after the 19th-century Belgian-born chef credited with its creation. Its wide popularity stems from its adaptability and essential deliciousness. Robust enough for outdoor meals, it also keeps well and pairs beautifully with everything from grilled fish to a simple green salad.

Ingredients for Russian Salad

For the salad, you will need: 200g waxy potatoes (about 4 small), 100g carrots (1 medium), 100g turnip (or 2 extra potatoes), salt, 50g green beans, 2 eggs (optional), 75g frozen peas, 2 large gherkins plus 2 tbsp pickling liquid, 1 tbsp capers (rinsed), 50g ham or cooked chicken (optional), and 1 small bunch dill or chives. For homemade mayonnaise: 1 egg, 2 tsp Dijon mustard, 1 pinch salt, 1 tbsp white-wine vinegar, 180ml groundnut oil, and 25ml extra-virgin olive oil (optional).

Ingredient Substitutions

The exact make-up of this salad is entirely up to you. While potatoes are the usual base, you can use sweet potato, parsnips, or yam. Other common additions include cauliflower, broad beans, or beetroot (add beetroot as a garnish to avoid pink mayonnaise).

Step-by-Step Instructions

Start by peeling the potatoes, carrot, and turnip, then top and tail the beans. Cut the carrot and turnip into large chunks, but keep potatoes whole unless large. Cooking each vegetable separately ensures perfect texture.

Boil the potatoes in salted water until tender, about 15 minutes. Meanwhile, cook the carrots and turnip for 10 minutes, then the green beans for 3-4 minutes. Blanch the frozen peas for 1 minute. Drain all vegetables and let cool.

For the homemade mayonnaise, whisk the egg, mustard, salt, and vinegar together. Slowly drizzle in the oil while whisking continuously until emulsified. Stir in the extra-virgin olive oil if using.

Dice all cooked vegetables and gherkins into small cubes. Combine in a large bowl with capers, ham (if using), and chopped dill. Fold in the mayonnaise and pickling liquid. Season to taste.

Comparison: Homemade vs. Store-Bought Mayonnaise

Key Takeaways

• Russian salad is highly adaptable—swap vegetables based on season.
• Cooking vegetables separately ensures ideal doneness for each.
• Homemade mayonnaise elevates the dish with fresh flavor.
• This salad keeps well in the fridge for up to 3 days.
• Serve with fish, meat, or as a standalone meal.

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