Russian Salad: Ensalada Rusa or Olivier Salad

Russian salad, called ensalada rusa in many Spanish-speaking countries and Olivier salad in Russia, is a chilled mixture of potatoes, carrots, peas, pickles, and mayonnaise. The ingredients and proportions vary by region and household; this version is a practical, vegetable-forward salad with optional cooked chicken. Cutting the vegetables evenly and chilling them before dressing keeps the salad creamy rather than watery.

Ingredients

1 lb (450 g) waxy potatoes, such as Yukon Gold, peeled
2 medium carrots, about 5 oz (140 g), peeled
1 cup (150 g) frozen peas
2 large eggs
½ cup (75 g) dill pickles or cornichons, finely diced
½ cup (75 g) cooked chicken breast, finely diced, optional
½ cup (120 g) mayonnaise
1 tablespoon (15 ml) pickle brine or lemon juice
½ teaspoon fine salt, plus more for the cooking water
¼ teaspoon black pepper
1 tablespoon (4 g) chopped fresh dill, optional

Instructions

Put the potatoes and carrots in a saucepan and cover with cold water by about 1 inch (2.5 cm). Add a generous pinch of salt. Bring to a boil, then simmer gently until a paring knife enters the vegetables with slight resistance: about 15–20 minutes for the potatoes and 12–15 minutes for the carrots. Remove each vegetable when ready so it does not overcook. Drain and cool until easy to handle.
Meanwhile, place the eggs in a small saucepan and cover with cold water. Bring to a boil, cover, turn off the heat, and let stand for 10–12 minutes. Transfer the eggs to a bowl of cold water. Once cool, peel them; the yolks and whites should be firm. Cook the peas in boiling water for 2–3 minutes, then drain and rinse under cold water.
Cut the cooled potatoes, carrots, eggs, and pickles into roughly ¼-inch (6 mm) dice. Keep the pieces similar in size so each spoonful has a balanced mix. If using chicken, dice it to match. For a homemade chicken breast, cook it separately until its thickest part reaches the USDA FSIS safe minimum internal temperature of 165°F (74°C), checked with a food thermometer, then cool it promptly before dicing.
In a large bowl, stir together the mayonnaise, pickle brine or lemon juice, salt, and pepper. Add the diced vegetables, eggs, peas, pickles, and optional chicken and dill. Fold gently until evenly coated, taking care not to mash the potatoes. Taste and adjust the salt, pepper, or acidity.
Cover and refrigerate for at least 1 hour before serving. This gives the flavors time to blend and lets the salad become thoroughly chilled. Stir gently once more just before serving; if it seems a little firm, fold in 1–2 teaspoons of mayonnaise or pickle brine.

Tips

Choose waxy potatoes and cook them whole. They hold their shape better than floury potatoes, and cooking them in their skins can reduce water absorption; peel after cooling if you prefer.
Drain everything well and cool the ingredients before mixing. Warm vegetables can thin the mayonnaise, while excess water from peas or pickles can make the dressing runny.
Dice small but not to a paste. A sharp knife and similarly sized pieces make the salad easier to serve and keep its texture distinct.
For a more traditional Olivier-style variation, use bologna or cooked ham in place of chicken. In some regions, canned peas, fresh cucumber, or a different pickle is customary; each changes the flavor and texture slightly.

Serving Suggestions

Serve the salad well chilled as a side dish, a picnic plate, or part of a buffet. It pairs naturally with roast or grilled meats, fish, sliced bread, and other cold salads. Spoon it into a shallow serving bowl and finish with dill, a few peas, or thin slices of pickle. For individual portions, use a small ring mold or simply serve it in lettuce cups. Keep the bowl on ice if it will sit out during a meal, and return it to the refrigerator promptly.

Variations

For a vegetarian version, leave out the chicken; the potatoes, eggs, peas, and pickles still make a substantial salad. To make it vegan, use plant-based mayonnaise and omit the eggs and meat; add extra peas or diced cooked green beans for more substance. For a richer Olivier-style salad, replace the chicken with diced cooked ham or bologna. If dill pickles are hard to find, use another crisp, tangy pickle; sweet pickles work too, but make the salad noticeably sweeter. Some ensalada rusa versions include canned tuna, beets, or green beans, so add one of these only if you want that regional or personal variation. Beets will tint the dressing pink, while tuna gives it a more pronounced savory flavor.

Storage and Reheating

Refrigerate the salad within 2 hours of making it, or within 1 hour if the room or outdoor temperature is above 90°F (32°C). Store it covered in an airtight container at 40°F (4°C) or colder and eat within 3–4 days. Do not leave it at room temperature for more than 2 hours, since mayonnaise-based salads and cooked ingredients need careful chilling. This salad is served cold and should not be reheated. Freezing is not recommended: potatoes can become grainy and mayonnaise may separate after thawing.

Frequently Asked Questions

Are Russian salad, ensalada rusa, and Olivier salad the same dish?
They are closely related names for chilled potato-and-vegetable salads dressed with mayonnaise. Recipes differ by country and household. Olivier salad is associated with Russia, while ensalada rusa is common across Spain and Latin America, where ingredients and presentation vary.

Can I make it ahead?
Yes. Prepare it up to a day ahead, cover, and refrigerate. For the freshest texture, you can cook and dice the ingredients ahead, then mix with the dressing a few hours before serving. Keep all components refrigerated while waiting.

Why did my salad turn watery?
The vegetables or peas may have been warm or not fully drained, or the pickles may have released brine. Cool and drain ingredients thoroughly, and add the dressing gradually. If liquid collects after chilling, fold the salad gently and drain off any obvious excess before serving.

Can I use canned peas or frozen vegetables?
Frozen peas work well; cook briefly and drain them thoroughly. Canned peas are also suitable, but rinse and drain them carefully and fold them in gently because they are softer and more likely to break apart.

Is homemade mayonnaise safe for this salad?
Use commercially prepared mayonnaise or mayonnaise made with pasteurized eggs, and keep the salad refrigerated. Do not leave it unrefrigerated for extended serving. The boiled eggs in this recipe should be cooked until both yolks and whites are firm.

What can I use instead of mayonnaise?
Use an equal amount of thick plain yogurt or a mix of yogurt and mayonnaise for a tangier, lighter-tasting dressing. The result will taste less rich and may be thinner, so add it gradually and keep the finished salad chilled.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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