Russian Salad Olivier




About: Hello, my name is Auroris. Every day we have the opportunity to learn new things, to rethink tired processes, and to improve the way we work.

Hi Friends,

Today I want to share with you how to make Russian Salad Olivier - Оливье. A delicious, economical and healthy recipe.

I can't count how many times I prepare this salad. So many diners and holidays. Millions of daughters have fond memories of cooking in the kitchen with their mothers. Cooking together for holidays... my first help was to dice this salad)

So with a lot of practice, and some tips - Let's start!

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Step 1: Ingredients

  • 3 potatoes
  • 5 eggs
  • 3 medium carrots
  • 3 large pickles 1 small onion
  • 1 can/300g green peas
  • 350g meat (Italian Mortadela/Bologna or Russian Doktorskaya)
  • Mayonnaise
  • Salt & Pepper
Tip: You can use boiled chicken breast or ham.

Step 2: Cook Vegetables

Cook the potatoes, carrots and eggs together in a pot. Remove eggs from boiling water after 15 min, and when the vegetables are tender take off, about 20 to 30 mins. Don't overcook the potatoes, we don't need mashed potatoes)

Tip: Vegetables are tender when a knife passes easily through center

Step 3: Drain, Allow to Cool and Peel

Tip: Adding cooked eggs to cold water for at least 15 min. makes an easier-to-peel egg

Step 4: Dice All Ingredients

Finely dice the ingredients: potatoes, carrots, eggs, onion, pickles, meat. Open and drain canned peas.

Tip: Take the same amount of eggs and potatoes(this is my mom advice), you need to feel the taste of eggs in this salad

Step 5: Putting It All Together

Take a big bowl and combine all together. Add mayonnaise, salt & pepper and gently stir salad until mixed.

Tip: If you don't have big party, keep the vegetable mix in fridge and add seasoning and mayo just for portion.
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14 Discussions


9 months ago

My wife got a secret: dice potato and carrot BEFORE boiling. Less time to boil, more formed pieces

1 reply

9 months ago

Lovely presentation of a certainly yummy dish.


Tip 9 months ago

Love it! Great post. Long overdue.

A couple of tips (after making what now seems like a 100 kg of these!)

1. Boiled eggs. Cut them in rounds instead of dicing into little cubes. Add them last, after the mayo. They will break into cubes when you mix the salad. (Otherwise they break into dust while mixing!)

2. A very important moment: all ingredients should be cut into equal side cubes, 4 or 5 mm. Equal cubes mix better and look great (like on your pictures!)

3. A super secret ingredient: 1/2 tablespoon of sugar. Mix in with mayo. Adds a littlebit of sweetness.


1 reply

Reply 9 months ago

Thank you for great tips and the secret one. It seems that you are an expert at this ricipe :)


10 months ago

this is one of the salads, which is preparing for the new year table. and then there's the salad herring under a fur coat, try to cook

1 reply

10 months ago

I smoked some meat for my wife's friend and she was so happy with it that she insisted I accept money from her. I told her instead of cash, that she make me her favorite dish from her hometown of Belarus. This is the dish she made me. She mentioned the copious amounts of mayo was an important part of the dish. It was very delicious. I shall make this, Thank you :)


Answer 10 months ago

I used sweet & sour pickles. Dill pickles a also good.
I know there are recipes with fresh cucumbers, but for me... it's a horrible experiment :)


10 months ago

These salads are always so pretty! My gram used to make this for Christmas a long time ago. :)

1 reply