Russian-Style Potato Salad with Peas and Dill

Russian-style potato salad, often called Olivier salad, combines potatoes, carrots, peas, pickles, and hard-boiled eggs in a creamy dressing. Served cold, it makes a satisfying side for celebrations or an everyday meal, and its mix of soft vegetables and tangy pickles keeps each bite balanced.

Ingredients

1½ lb (680 g) waxy potatoes, such as Yukon Gold or red potatoes
2 medium carrots, about 5 oz (150 g) total, scrubbed and trimmed
3 large eggs
1 cup (145 g) frozen green peas, thawed
¾ cup (110 g) finely diced dill pickles or cornichons
½ cup (75 g) finely diced celery
⅓ cup (50 g) thinly sliced scallions, white and green parts
¾ cup (170 g) mayonnaise
2 teaspoons (10 ml) Dijon mustard
1 tablespoon (15 ml) pickle brine, plus more to taste
2 tablespoons (8 g) chopped fresh dill
½ teaspoon (3 g) fine salt, plus 1 tablespoon (15 g) for the potato water
¼ teaspoon (1 g) freshly ground black pepper

Instructions

Prepare the vegetables and dressing ingredients. Wash the potatoes and carrots; leave their skins on for cooking so they absorb less water and are easier to handle. While water heats, dice the pickles and celery, slice the scallions, and chop the dill. Thaw the peas in a bowl of cool water if needed, then drain them well. Measure the mayonnaise, mustard, and pickle brine. This recipe allows about 25 minutes of active preparation, including chopping and assembling the salad.
Cook the potatoes and carrots. Put the potatoes in a large pot and cover them with cold water by about 1 inch (2.5 cm). Add 1 tablespoon (15 g) salt and bring to a boil, then lower the heat to maintain a steady simmer. After 8 minutes, add the whole carrots. Simmer until a thin knife slides into the potatoes with little resistance and the carrots are tender but not collapsing, usually 18–25 minutes total for the potatoes and 12–17 minutes for the carrots. Start checking early because size and variety affect cooking time. Drain as soon as they are ready; do not leave them in hot water.
Boil the eggs. While the vegetables cook, place the eggs in a small saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a boil, cover, turn off the heat, and let stand for 10–12 minutes. Transfer the eggs to a bowl of ice water. Cook whole boiled eggs until both yolk and white are firm. This is a good time to set out a tray for cooling the vegetables.
Cool, peel, and dice. Spread the drained potatoes and carrots on a tray or large plate in a single layer and let them cool for 10 minutes, until easy to handle. Peel them if desired; the skins on waxy potatoes are thin and can be left on. Peel the eggs after cooling. Cut the potatoes, carrots, and eggs into even pieces about ⅜ inch (1 cm) across. Uniform pieces make the salad easier to serve and help the dressing coat everything without mashing the vegetables.
Mix the salad. In a large bowl, whisk together the mayonnaise, Dijon mustard, pickle brine, ½ teaspoon (3 g) salt, and pepper. Add the diced potatoes, carrots, eggs, pickles, celery, scallions, peas, and dill. Fold gently with a broad spoon until the dressing is distributed. Taste a small spoonful before adding more salt: pickles and their brine vary in saltiness, so a little extra brine or pepper may be all it needs.
Chill before serving. Cover the bowl and refrigerate the salad for 1 hour so it becomes thoroughly cold and the flavors settle together. Stir gently once before serving. If the dressing has thickened in the refrigerator, fold in a teaspoon or two of mayonnaise or pickle brine to loosen it, then taste again for seasoning.

Tips

Choose potatoes that hold their shape. Yukon Gold and red potatoes are good choices because they stay tender without turning as fluffy as russets. If russets are what you have, cook them whole, check them early, and handle the diced pieces gently; they may make the salad softer and more prone to breaking apart.
Keep the vegetables from getting waterlogged. Start the potatoes in cold water, drain them promptly, and let steam escape on a tray. Cutting them before cooking can make them absorb water and fall apart. Do not mix hot vegetables straight into the mayonnaise, which can make the dressing oily and thin.
Adjust the tang after chilling. Pickles range from mild to quite sour, and the salad’s flavor changes as it rests. Start with the listed pickle brine, chill the salad, and then add a small splash more if it tastes flat. Add salt gradually rather than automatically using more.
Use a clean spoon for serving. A spoon that has touched another dish can introduce food that spoils more quickly. Return the salad to the refrigerator promptly after serving, especially at a buffet, and avoid leaving it at room temperature for more than 2 hours.

Serving Suggestions

Serve the salad cold in a shallow bowl, with a little extra chopped dill or a few slices of pickle on top. It pairs well with roasted or grilled chicken, baked fish, pork, or a platter of sliced vegetables and rye bread. For a meal with several sides, a modest scoop works well alongside crisp greens, roasted beets, or simply dressed cucumbers; the salad is creamy and substantial, so lighter accompaniments provide contrast.

For a buffet, keep the serving bowl nested in a larger bowl of ice and put out a smaller portion at a time, replenishing it from the refrigerator. That keeps the rest cold while guests serve themselves. If serving it as part of a holiday spread, it can be made earlier in the day, which frees up time for dishes that need to be cooked just before the meal.

Variations

Olivier salad has many regional and family versions, so ingredients are often adjusted to taste. Some versions include cooked chicken or bologna-style sausage; this recipe keeps the mix vegetarian apart from the eggs. For a meat variation, fold in 1 cup (140 g) diced, fully cooked chicken or mild cooked sausage. If cooking poultry for this purpose, use a food thermometer and follow the USDA FSIS safe minimum internal temperature of 165°F (74°C). Cool it promptly before adding it to the salad.

For a brighter dressing, replace up to ¼ cup (60 g) of the mayonnaise with sour cream or plain Greek yogurt; the result will be tangier and less rich. To make the salad egg-free, leave out the eggs and use an egg-free mayonnaise, adding a little extra potato or peas for volume. Chopped fresh parsley can stand in for dill, although it gives a milder, less distinctive herbal flavor. If dill pickles are unavailable, use another crisp, sour pickle; sweet pickles make the salad noticeably sweeter, so reduce or omit the brine.

You can also add ½ cup (75 g) finely diced fresh apple for a gentle sweet-tart crunch, or use diced cooked celery root for a more earthy flavor. Keep any additions cut to roughly the same size as the other ingredients. Avoid adding watery vegetables such as fresh tomato, which can thin the dressing during chilling.

Storage and Reheating

Refrigerate the salad within 2 hours of making it, in a covered container at 40°F (4°C) or colder. If the room or outdoor temperature is above 90°F (32°C), refrigerate it within 1 hour. Stored properly, it keeps for 3–4 days. The vegetables may soften over time, and a little liquid can collect at the bottom; fold the salad gently before serving and discard it if it has been left out too long or shows signs of spoilage.

This is a cold salad and is not intended to be reheated; warming it can make the mayonnaise separate and the vegetables lose their texture. If you use leftovers as part of a different cooked dish, heat that dish to 165°F (74°C). Do not freeze the prepared salad: potatoes can turn mealy and the dressing may separate after thawing. For a make-ahead option, cook and dice the potatoes, carrots, and eggs up to a day in advance, refrigerate them separately in covered containers, and mix with the dressing and remaining ingredients closer to serving.

Frequently Asked Questions

Is Russian-style potato salad the same as Olivier salad?

Olivier salad is the familiar Russian name for a chilled salad built around diced vegetables and a creamy dressing, but recipes vary by household and region. Some include meat, while others are vegetarian. This version uses potatoes, carrots, peas, pickles, eggs, and mayonnaise, so it is an Olivier-style salad without meat.

Can I make this salad the day before?

Yes. Make it up to 24 hours ahead, cover it, and keep it refrigerated. The flavors have time to blend, although the salad may need a gentle stir and a teaspoon of pickle brine or mayonnaise before serving if the dressing has tightened. Keep it cold until it is time to eat.

Why did my potato salad turn mushy?

The potatoes may have been overcooked, cut while very hot, or stirred too vigorously. Waxy potatoes generally hold their shape better than russets. Drain them as soon as they are tender, let them cool before dicing, and fold the dressing through rather than beating or stirring hard.

Can I use canned peas or skip the peas?

Thawed frozen peas have a bright color and tender texture, but well-drained canned peas also work. They are softer, so fold them in last and gently. You can omit peas entirely; add a little more carrot or celery if you want to keep a similar balance of color and crunch.

Do I need to peel the potatoes?

No. Thin-skinned red or Yukon Gold potatoes can be left unpeeled after washing, and the skins help the pieces stay intact during cooking. Peel them if you prefer a smoother, more uniform salad. If you leave the skins on, check for blemishes and remove any rough spots before boiling.

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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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