Olivier salad is a creamy, hearty Russian potato salad made with cubed potatoes, carrots, eggs, pickles, peas and pork frankfurters, all folded through a light mayo and sour cream dressing. A festive, budget-friendly classic that comes together in under an hour and tastes even better the next day.
This Olivier salad is a proper festive staple in lots of kitchens around the globe, the kind of recipe that turns up at New Year's Eve gatherings, birthday parties, and family get-togethers without fail. It uses humble, everyday ingredients that most people already keep in the fridge and pantry, yet the result feels generous and celebratory enough for any holiday spread. Each forkful gives you something different: soft potato, a bite of pickle, sweet peas, rich egg, and savoury frankfurter, all coated in a gentle creamy dressing. It stretches to feed a crowd, costs very little to put together, and holds up beautifully overnight, which makes it a brilliant make-ahead option for busy holiday prep and party planning.
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Ingredients for Olivier Salad With Frankfurters
Here is what you need to make this easy Olivier salad recipe:
- Potatoes – the backbone of the dish, giving body and that soft, starchy texture that soaks up the dressing beautifully.
- Carrot – adds gentle sweetness and a touch of colour to the bowl.
- Eggs – hard-boiled eggs bring richness and help the dressing cling to every cube.
- Pickles – gherkins or small dill pickles cut through the creaminess with a sharp, tangy bite.
- Canned peas – a non-negotiable part of the traditional flavour, bringing that signature slight sweetness.
- Frankfurters – I use pork franks for a meaty, savoury base. Smoked or plain both work.
- Mayonnaise – the main part of the dressing that ties everything together. Use good quality mayo or homemade if you have it.
- Sour cream – optional, but I love swapping half the mayo for sour cream to lighten things up without losing that creamy feel.
- Salt – just a pinch to finish, and only if needed. The mayo and pickles already do most of the work.
- Black pepper – a light grind for a gentle warm note.
- Fresh or dried dill and parsley – optional, but they brighten the whole bowl.
How to Make Olivier Salad at Home
- Step 1. Wash the potatoes and carrot, then put them in a large pot of cold water with their skins still on. Bring to the boil, reduce to a medium heat, and cook for around 20 minutes until a fork pierces them easily. Drain, rinse under cold water for half a minute to cool them down slightly, and set aside until completely cold. At the same time, hard-boil the eggs in a separate pan, then cool them under cold running water.
- Step 2. Grab your biggest mixing bowl, this dish needs space. Drain the canned peas well and tip them in first. Take a quick look at the size of the peas, as every other ingredient should be cut to match. That small detail makes a huge difference to the final texture.
- Step 3. Dice the pickles and frankfurters into small, even cubes and add them to the bowl. Once the potatoes, carrot and eggs are completely cool, peel them and cut them into matching cubes, then tip everything in with the peas.
- Step 4. In a smaller bowl, stir together equal parts mayo and sour cream. Add the dressing to the bowl gradually, folding gently with a spoon, until everything looks evenly coated to your liking. Season with black pepper and a sprinkle of dill or parsley, taste before adding any salt, then cover with cling film and chill for at least 30 minutes before serving.
How to Serve and Store Olivier Salad
This dish is one of those rare recipes that works as both a starter and a main. I often serve it in small bowls with toasted rye bread on the side as an appetizer, and just as often pile it into a deeper bowl for a light supper when I do not fancy cooking a full meal. On a festive table Olivier Salad sits beautifully next to roasted meats, pickles, and pâtés, and a scatter of fresh dill on top makes it look properly celebratory. It is self-sufficient enough to stand on its own, but friendly enough to share a plate with almost anything.
For storage, keep it in an airtight container in the fridge and eat within 2 to 3 days. Honestly, I prefer it on day two once the flavours have had time to mingle. Do not freeze Olivier Salad, as the mayonnaise will split and the potatoes turn watery after thawing. If it looks a little dry the next day, simply stir through a small spoon of mayo and it will come right back to life.
Tips and Notes for the Best Olivier Salad
- Boil the vegetables in their skins. Cooking potatoes and carrots unpeeled keeps the flavour and natural sweetness locked inside instead of leaching out into the water. It also stops them becoming waterlogged, which is a common issue when you peel and chop before boiling. Once cooled, the skins slip off easily with your fingers or a small paring knife. This small change makes a real difference to both the taste and the texture of the finished bowl.
- Do not overcook the potatoes. Soft potatoes are what you want, but mushy ones will ruin the whole thing. Check them with a fork from around the 18 minute mark and take them off the heat as soon as the fork slides through with a little resistance. Overcooked potatoes fall apart the moment you try to cube them and turn everything to mash once the mayo hits. Firm, tidy cubes are the goal here.
- Cool everything fully before mixing Olivier Salad. Warm ingredients will melt the mayonnaise and make the dressing greasy and thin. I always leave the vegetables and eggs on the counter until they reach room temperature, or pop them in the fridge to speed things up if I am short on time. This one step keeps the dressing thick, creamy, and glossy instead of watery. A little patience here genuinely pays off in the final result.
- Match every cube to the size of the peas. This is an old rule from my ancestors and it is the single biggest texture tip I can pass on. When every piece of potato, carrot, egg, pickle and frankfurter is roughly pea-sized, every forkful feels balanced and pleasant. Huge chunks make the salad feel clumsy and uneven, while tiny bits turn it into paste. Take the extra minute with your knife and the whole bowl will eat and look better.
- Use canned peas with a touch of added sugar. I know it sounds odd, but sweetened canned peas are essential to the authentic Olivier salad recipe flavour. That gentle sweetness balances the salty frankfurters and sharp pickles beautifully, and it is what people recognise as that distinctive traditional taste. Freshona Garden Peas from Lidl are my usual pick, but any good quality tinned garden pea will do the job. Fresh or frozen peas simply do not work the same way in this dish.
- Choose your frankfurters to suit your taste. Pork, chicken, smoked or plain, any of them work here, it really comes down to what you enjoy. I use Dulano pork franks from Lidl because they give a good meaty flavour without being too smoky or heavy. If you prefer something deeper and smokier, Aldi do a lovely smoked version that works brilliantly. Just make sure whatever you pick is decent quality, as the franks carry a lot of the savoury character.
- Add the dressing slowly, not all at once. Pouring in all the mayo at the start is the fastest way to end up with a sloppy, over-dressed bowl. Start with around half, fold it through gently, then add more only if the mixture needs it. Potatoes also keep absorbing the dressing over time, so the following day you may want to stir in a little extra. Less is more at the beginning, as you can always add but you cannot take away.
- Always taste before you salt. This is the step most people skip, and it leads to a bowl that ends up too salty to enjoy. Between the mayo, the pickles and the frankfurters, there is already a lot of salt in play before you even reach for the shaker. Give the finished mixture a proper taste first, then add only a small pinch if it genuinely needs it. Your future self will thank you when the seasoning is spot on rather than overpowering.
- Let everything rest in the fridge before serving Olivier Salad. Thirty minutes under cling film is the minimum, but an hour or two is even better. During this rest the flavours mix and settle, and the dressing soaks gently into the potatoes rather than sitting on top. A freshly mixed bowl tastes flat compared to a properly rested one. If you have time, make it a few hours ahead or even the evening before your meal.
More Recipes You Might Like
If you enjoy hearty, flavour-packed salads, here are a few more from the blog worth saving:
- A beautifully earthy side for roasted meats and winter dinners: Roasted Beet Salad Recipe – soft roasted beets with a simple dressing that lets the deep, sweet flavour shine.
- A quick, bright dish to balance out richer mains: Marinated Cherry Tomatoes Recipe – juicy tomatoes in a garlicky herb marinade, ready in minutes.
- Another Eastern European classic that belongs on a festive table: Vinaigrette Salad Recipe – Russian Beetroot Salad – a colourful beetroot salad with potatoes, carrots and pickles, all dressed with oil.
- A tangy, crunchy pickle to keep in the fridge for weeks: Pickled Cauliflower with Carrots Recipe – crisp cauliflower and carrots in a spiced brine.
- A fresh, zesty side that brightens up any main dish: Carrot and Parsley Salad Recipe with Honey Mustard Dressing – grated carrots tossed with parsley in a sweet-sharp dressing.
Frequently Asked Questions About Olivier Salad
What is Olivier salad?
It is a classic Russian potato salad made with boiled potatoes, carrots, eggs, pickles, peas and some kind of cured meat or sausage, all mixed with a creamy mayonnaise dressing. The dish was invented in the 1860s in Moscow by a Belgian-born chef named Lucien Olivier, and it has been a staple of Eastern European holiday tables ever since. Today it is especially popular around Christmas and New Year's Eve in Russia, Ukraine, Poland and many other countries.
Can I use bologna or doctor's sausage instead of frankfurters?
Yes, absolutely. The original Soviet-era version of the dish was usually made with doktorskaya kolbasa, a boiled sausage similar to bologna, and many families still prefer it today. Frankfurters are simply a modern and more widely available substitute that gives a very similar flavour and texture. You could also use cooked ham, turkey, or boiled chicken breast if that is what you have on hand.
How long will Olivier salad keep in the fridge?
Stored properly in an airtight container, it will keep for 2 to 3 days in the fridge. The flavour actually improves over the first 12 to 24 hours as everything settles together, which is why many people swear it is best on day two. After the third day, the pickles tend to turn the dressing watery and the eggs lose their freshness, so I would not push it beyond that point.
Can I freeze Olivier salad?
No, freezing is not a good idea with this dish. Mayonnaise separates completely when frozen and thawed, leaving you with a watery, broken dressing. The potatoes turn grainy and the eggs become rubbery, so the whole texture suffers. It is genuinely a recipe best enjoyed fresh within a couple of days of making it.
What is the best mayonnaise to use?
A thick, good quality mayonnaise works best here. In the UK I often reach for Hellmann's Real, and in Eastern European shops there are classic brands like Provansal or Calvé that many people grew up with. Homemade mayo is lovely if you have the time, as it gives the dish a deeper, richer flavour that really stands out.
Can I prepare this dish in advance?
Yes, and I would honestly recommend it. Making it the evening before gives the flavours time to blend and mellow, and the dressing soaks gently into the potatoes overnight. Just keep it tightly covered with cling film in the fridge and give it a quick stir before serving. If it seems a little dry the next day, a small spoon of mayo will bring everything back.
Is Olivier salad the same as Russian salad?
More or less, yes. The original and most authentic version is the one we are making here, while "Russian salad" is the name used around the world for various adaptations inspired by it. You will find versions in Spain, Italy, Iran, Turkey and beyond, each with their own small twists. The core idea of cubed boiled vegetables in a creamy dressing stays the same across all of them.
Olivier Salad Recipe
Olivier salad is a creamy, hearty Russian potato salad made with cubed potatoes, carrots, eggs, pickles, peas and pork frankfurters in a light mayo and sour cream dressing. A traditional recipe that shines on Christmas and New Year's Eve tables, but tastes just as good on a regular weekday. Easy, filling, and even better on day two.
Ingredients
- 5 medium potatoes (about 700 g / 1.5 lb)
- 1 medium carrot (about 100 g / 3.5 oz)
- 4 eggs
- 5–6 medium pickles (about 200 g / 7 oz)
- 1 can peas, 400 g (14 oz), drained
- 1 pack frankfurters, 350 g (12 oz)
- 150 g mayonnaise (⅔ cup)
- 150 g sour cream (⅔ cup), optional – replaces half the mayo
- 1 pinch salt, to taste
- 1 pinch black pepper
- 1 tablespoon fresh dill or parsley, chopped (or 1 teaspoon dried), optional
Instructions
- Wash the potatoes and carrot, leaving the skins on, and place them in a large pot of cold water. Bring to the boil, lower to a medium heat, and cook for around 20 minutes, or until a fork pierces them easily. Drain, rinse briefly under cold water for about 30 seconds, and leave to cool fully.
- While the vegetables are boiling, hard-boil the eggs in a separate pan for 9–10 minutes. Drain, then cool under cold running water until fully chilled.
- Drain the can of peas well and tip them into a large mixing bowl. Use the pea size as a guide for how to cut everything else. Dice the pickles and frankfurters into small, even cubes and add them in.
- Peel the cooled potatoes, carrot and eggs, then cut them all into cubes the same size as the peas. Add everything to the mixing bowl.
- In a small bowl, whisk together equal parts mayonnaise and sour cream. Add the dressing to the salad gradually, folding gently with a spoon, until everything is evenly coated to your liking.
- Season with black pepper and a little dill or parsley. Taste before adding any salt, as the mayo, pickles and frankfurters already bring plenty, then adjust if needed.
- Cover the bowl with cling film and chill in the fridge for at least 30 minutes before serving. Serve with toasted rye bread on the side.
Notes
About the peas: Use canned garden peas with a touch of added sugar, as the gentle sweetness balances the salty and tangy ingredients beautifully. Freshona Garden Peas from Lidl are my go-to. Fresh or frozen peas do not give the same classic flavour.
2. About the frankfurters: Pork or chicken, smoked or plain, they all work. I use Dulano pork franks from Lidl for a mild, meaty flavour. Aldi do a lovely smoked version if you prefer a deeper, smokier note.
3. About the mayonnaise amount: Start with less and add gradually. Some people love it swimming in dressing, while others prefer it lightly coated. Remember that potatoes keep absorbing the dressing over time, so you may want to stir in a little extra the next day.
4. About the salt: Always taste before salting. Mayonnaise, pickles and frankfurters are all naturally salty, so the dish often does not need any extra salt at all. Add only a small pinch if you genuinely feel it is lacking.
5. Make-ahead tip: This dish is even better on day two once the flavours mingle. Make it the evening before a dinner party or family gathering and just give it a gentle stir before serving. Keep tightly covered in the fridge and use within 2–3 days.
