Ukrainian Olivier Salad: Classic Potato Salad Recipe

Ukrainian Olivier salad is a chilled potato salad made with diced potatoes, carrots, eggs, pickles, peas, and usually cooked sausage, all bound with mayonnaise. It is a familiar celebratory dish in Ukraine, with family versions that vary in their choice of meat and the balance of pickles and dressing; the small, evenly cut pieces make every forkful satisfying.

Ingredients

1 lb (450 g) waxy potatoes, such as Yukon Gold, scrubbed and left whole
2 medium carrots, about 5 oz (140 g), scrubbed and left whole
3 large eggs
8 oz (225 g) cooked bologna-style sausage or mild cooked ham, diced; cooked chicken is a common alternative
3 medium dill pickles, about 5 oz (140 g), drained and diced
1 cup (150 g) thawed peas, or drained canned peas
½ cup (120 g) mayonnaise
1 tablespoon (15 g) sour cream, optional, for a lighter, tangier dressing
2 tablespoons (20 g) finely diced yellow onion, optional
¼ teaspoon fine salt, plus more to taste
⅛ teaspoon freshly ground black pepper, plus more to taste
1 tablespoon chopped fresh dill (about 3 g), optional

Instructions

Put the whole potatoes and carrots in a saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a boil, then lower the heat to maintain a gentle simmer. Cook until a thin knife passes through the vegetables with little resistance: begin checking the carrots at 15 minutes and the potatoes at 20 minutes. Depending on size, they may need up to 25 minutes. Remove each vegetable when ready so the carrots do not overcook while the potatoes finish.
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 12 minutes. Transfer the eggs to a bowl of cold water. Cook until yolks and whites are firm; peel once cool.
Drain the cooked vegetables and let them cool until easy to handle, about 15 minutes. Peel the potatoes and carrots if desired. Dice them into even pieces about ¼ inch (6 mm) across. Dice the peeled eggs, sausage or ham, and pickles to a similar size. For cleaner cuts, let the vegetables and eggs cool fully before dicing.
If using frozen peas, cook them according to the package directions, then drain and cool completely. If using canned peas, drain them well. Pat the pickles dry if they seem especially wet; excess pickle brine can thin the dressing.
In a large bowl, gently combine the potatoes, carrots, eggs, sausage or ham, pickles, peas, and onion if using. Stir together the mayonnaise, optional sour cream, salt, and pepper, then fold the dressing into the salad until the pieces are lightly coated. Add dill if desired. Taste and adjust the salt and pepper, remembering that pickles and sausage may already be salty.
Cover and refrigerate for at least 30 minutes before serving. This gives the salad time to chill and lets the flavors settle. Stir gently once before serving; add a spoonful of mayonnaise if it has become too dry.

Tips

Keep the vegetables whole while boiling, and remove them as soon as they are tender. Diced vegetables cooked in water can absorb too much moisture and break apart when mixed.
For consistent texture, cut the ingredients to roughly the same size. A small, sharp knife works better than mashing or stirring vigorously, which can turn the potatoes pasty.
Use cooked bologna-style sausage for a familiar savory flavor. If it is hard to find, mild cooked ham or fully cooked chicken works well; chicken makes the salad less rich and changes its traditional deli-meat character. Do not add raw meat.
Season cautiously at first. Pickles, mayonnaise, and cured meat contribute salt, so taste after mixing and chilling before adding more.

Serving Suggestions

Serve Olivier salad cold as a side dish or as part of a festive meal, alongside roasted meats, baked fish, or slices of dark rye bread. It also fits a buffet with other salads and pickled vegetables. Spoon it into a serving bowl and finish with a little chopped dill, or arrange it on individual plates with crisp lettuce leaves. Keep the bowl chilled, and set out a smaller portion at a time if the meal will last for several hours.

Variations

Olivier recipes vary by household and region. For a common Ukrainian-style version, use cooked bologna-style sausage; ham or cooked chicken are practical alternatives. To make a meatless salad, omit the meat and add another ½ cup (75 g) of peas or a little extra diced pickle. It will be lighter and less savory. Some cooks add a finely diced tart apple for a crisp, sweet-sour note, while others leave out onion for a milder flavor. You can also replace the sour cream with more mayonnaise, or omit it entirely for a thicker dressing.

Storage and Reheating

Refrigerate the salad within 2 hours of preparation, in a covered container at 40°F (4°C) or colder. Because this recipe contains mayonnaise, eggs, and cooked meat, do not leave it at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Keep it refrigerated and eat within 3–4 days. Olivier salad is served cold, so reheating is not recommended; discard any portion left out beyond the safe time rather than trying to chill it again.

Frequently Asked Questions

Can I make Ukrainian Olivier salad ahead?
Yes. Prepare it up to a day ahead, cover, and refrigerate. For the freshest texture, you can cook and dice the vegetables and eggs ahead, then mix with the dressing a few hours before serving. Stir gently and adjust the seasoning after chilling.

Should the potatoes be peeled before or after cooking?
Cook them whole with the skins on, then peel after they have cooled enough to handle. This helps them hold their shape and keeps them from becoming waterlogged. Peeling is optional if the skins are thin and clean.

What kind of pickles should I use?
Dill pickles are a reliable choice and provide the salad’s characteristic tang. Use crisp, brined pickles rather than sweet bread-and-butter pickles unless you specifically want a sweeter salad. Drain them well before dicing.

Can I use frozen peas without cooking them?
Thaw frozen peas and cook them according to the package directions before adding them. Cool and drain them first so they do not warm the salad or add extra water. Canned peas can be used straight from the can after thorough draining.

Why did my Olivier salad turn watery?
Warm vegetables, wet pickles, or undrained peas can loosen the dressing. Cool everything fully, drain or pat wet ingredients dry, and fold the salad together gently. If it is already slightly loose, chill it before serving; avoid adding a large amount of extra mayonnaise to compensate.

Can I freeze Olivier salad?
Freezing is not recommended. Mayonnaise can separate after thawing, and potatoes, eggs, and pickles tend to become soft or watery. Make only what you expect to eat within the refrigerated storage window.

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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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