about contact privacy policy terms and conditions

Russian Olivier Salad (Vegetable Mayo Salad)

September 5, 2025 by Emma Delaney

A beloved staple in Russian cuisine, Olivier Salad is a creamy vegetable-based dish traditionally served at holidays, celebrations, and festive gatherings. Known for its colorful array of diced vegetables and its rich mayonnaise dressing, this salad offers a refreshing balance of flavors and textures. It’s easy to prepare, wonderfully satisfying, and perfectly suited to be served cold, making it an ideal side or light vegetarian entrée.

Why You’ll Love This Recipe

This version of Olivier Salad is both simple and versatile. It’s packed with familiar ingredients like potatoes, carrots, peas, and green beans, all tossed in a creamy, tangy dressing. Whether you’re serving it at a potluck, holiday table, or as part of a summer spread, it delivers comfort and freshness in every bite. It’s also easily customizable to your taste and dietary preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 cup frozen green peas
1 cup green beans, chopped
1/2 cup canned corn (optional)
1/2 cup dill pickles, finely diced
1/2 cup mayonnaise
1 tablespoon sour cream (optional, for extra tang)
Salt and black pepper, to taste

Directions

Cook the vegetables: Bring a large pot of salted water to a boil. Add diced potatoes and carrots. Boil for 8–10 minutes, or until just tender but not mushy.
Add peas and green beans: In the final 3 minutes of cooking, add the frozen peas and chopped green beans. Drain all vegetables and spread them out to cool completely.
Combine ingredients: In a large mixing bowl, combine the cooled vegetables, canned corn (if using), and diced dill pickles.
Add dressing: Stir in the mayonnaise and sour cream (if using) until all vegetables are evenly coated.
Season and chill: Season to taste with salt and black pepper. Cover and chill the salad in the refrigerator for at least 30 minutes before serving.
Serve: Serve cold as a refreshing side dish or a light vegetarian main course.

Servings and timing

This recipe serves 4–6 people as a side dish.
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 30 minutes
Total time: 55 minutes

Variations

Add protein: Include diced boiled eggs or cooked chicken for a more traditional or protein-rich version.
Use pickled cucumbers: If dill pickles are unavailable, any tart pickled cucumbers will work.
Try different vegetables: Add beets, radishes, or bell peppers for extra color and crunch.
Vegan option: Substitute mayonnaise and sour cream with plant-based alternatives.
Herbed version: Add finely chopped fresh dill or parsley for a fragrant herbal touch.

Storage/Reheating

Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
Do not freeze: This salad does not freeze well due to the mayonnaise-based dressing and soft vegetables.

Note: Stir gently before serving leftovers, as the dressing may settle slightly during refrigeration.

FAQs

What is Olivier Salad traditionally made with?

Originally, Olivier Salad included meat such as veal or ham, along with potatoes, peas, eggs, and pickles. This vegetarian version is a modern adaptation focusing on vegetables.

Can I make this salad ahead of time?

Yes. It actually tastes better when made a few hours ahead, allowing the flavors to meld. Just be sure to refrigerate it until ready to serve.

Is sour cream necessary?

No. Sour cream is optional but adds a subtle tang and creaminess that enhances the dressing.

Can I use fresh peas and green beans?

Absolutely. Blanch them briefly in boiling water and then cool quickly in ice water to preserve their color and texture.

Can I add boiled eggs?

Yes. Chopped hard-boiled eggs are a traditional addition and provide extra richness and protein.

How do I keep the vegetables from becoming mushy?

Do not overcook them. Keep an eye on the boiling time and immediately drain and cool the vegetables once they’re tender.

What can I serve with Olivier Salad?

It pairs well with grilled meats, sandwiches, or as part of a buffet alongside other cold dishes and salads.

Can I use yogurt instead of mayonnaise?

Yes, Greek yogurt can be used for a lighter, tangier dressing. You may wish to mix it with a small amount of mayonnaise for balance.

Why is my salad watery?

Excess water from the vegetables can cause this. Make sure all vegetables are thoroughly drained and cooled before mixing with the dressing.

What is the difference between Russian Salad and Olivier Salad?

The terms are often used interchangeably, though Russian Salad sometimes refers to versions with additional ingredients like ham, eggs, or apples, while Olivier Salad is more focused on the vegetable base.

Conclusion

Russian Olivier Salad is a versatile, creamy vegetable salad that brings a touch of Eastern European tradition to any meal. Whether you enjoy it as a refreshing side, a light lunch, or a potluck favorite, this dish is easy to prepare, endlessly adaptable, and crowd-pleasing. With its satisfying textures and cool, creamy flavor, it’s a timeless classic you’ll find yourself making again and again.