Olivier Potato Salad with Egg, Peas and Pickles

Name: Olivier Potato Salad with Egg, Peas and Pickles
Prep time: 25 min
Cook time: 25 min
Total time: 110 min
Yield: 6 servings
Cuisine: Eastern European-inspired
Ingredients: 3 whole medium potatoes; 2 whole medium carrots; 3 whole large eggs; 200 g cooked chicken or beef, diced; 150 g dill pickles, diced; 150 g canned peas, drained; 120 g mayonnaise; 1/2 tsp fine salt; 1/4 tsp black pepper

Russian-style potato salad with egg, peas, pickles, cooked meat and mayonnaise.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 50 minMakes 6 servings

Jump to Recipe

This classic Olivier salad combines diced potato, carrot, egg, peas, pickles and cooked meat with mayonnaise. Cool all cooked ingredients completely before mixing, and cut them into similar small cubes for an even texture. Boil potatoes and carrots until just tender, about 20 minutes. Boil eggs 10 minutes. Cool completely, peel and dice. Dice cooked meat and pickles into small even cubes. Drain peas. Gently mix potatoes, carrots, eggs, meat, pickles and peas in a large bowl. Fold in mayonnaise, salt and pepper. Cover and refrigerate at least 1 hour before serving. Measure and prepare ingredients before cooking. Cut ingredients into even-sized pieces.

Recipe card

Olivier Potato Salad with Egg, Peas and Pickles

Prep 25 minCook 25 minTotal 1 hr 50 minYield 6 servings

Adjust recipe Only numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable pan

Ingredients

3 whole medium potatoes 2 whole medium carrots 3 whole large eggs 200 g cooked chicken or beef, diced 150 g dill pickles, diced 150 g canned peas, drained 120 g mayonnaise 1/2 tsp fine salt 1/4 tsp black pepper

Instructions

Cook vegetables and eggs
Boil potatoes and carrots until just tender, about 20 minutes. Boil eggs 10 minutes. Cool completely, peel and dice.
Prepare other ingredients
Dice cooked meat and pickles into small even cubes. Drain peas.
Combine
Gently mix potatoes, carrots, eggs, meat, pickles and peas in a large bowl.
Dress and chill
Fold in mayonnaise, salt and pepper. Cover and refrigerate at least 1 hour before serving.

How to tell when it is ready

Cook until tender, set or golden as described.

Tips

Measure and prepare ingredients before cooking.
Cut ingredients into even-sized pieces.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If the mixture is too thick, add liquid gradually.
If browning too quickly, lower the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose a compatible dairy-free option where appropriate.

Variations

Adjust herbs or spices to taste.
Add citrus for a brighter flavor.

Serving suggestions

Pair with a crisp seasonal salad.
Offer fresh herbs or a suitable sauce.
Add vegetables or fruit on the side.
Serve warm for the best texture.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Contains egg. Keep chilled and use within 3 days.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store classic olivier salad?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and store leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.