Olivye Salad: a classic Ukrainian potato salad—rich, creamy, and tender. This hearty salad is a staple at family gatherings, holidays, and anytime you want a comforting side. It’s one of the best potato salads you’ll make.
Olivye Salad Recipe
Olivye is beloved across Ukraine and other Slavic countries. While every family has its own variation passed down through generations, the core concept remains the same: tender diced potatoes and carrots mixed with meat, eggs, pickles, onion, and peas, all bound with mayonnaise. This version follows my family’s tradition and produces a balanced, flavorful salad with consistent texture when the ingredients are cut into uniform cubes.
Common optional additions include fresh cucumber, canned corn, or fresh herbs for garnish. The salad is typically dressed with mayonnaise to taste just before serving so it stays firm in the fridge until needed.
Ingredients
- 2 large Yukon potatoes, cooked
- 2 large carrots, cooked
- 7 hard-boiled eggs
- 8–9 kosher pickles (about a 46 oz jar)
- 1 (15 oz) package chicken or pork franks, cooked
- 1 large yellow onion
- 1 (15 oz) can sweet peas, drained and rinsed
- Mayonnaise, for dressing
- Fresh parsley, dill, or scallions for garnish
Preparing the Vegetables and Meat
Leave the potato and carrot skins on while boiling to retain flavor and avoid waterlogging. In a medium pot, place the potatoes and carrots, cover with water, and bring to a boil over medium-high heat. Reduce to low and simmer: carrots for 15–20 minutes and potatoes for 30–35 minutes. Test doneness by piercing with a knife—do not overcook. Remove carrots first and then the potatoes as they finish.
Boil the eggs until hard-cooked, then cool and peel. Warm the franks in simmering water for a couple of minutes, drain, and cool. Allow all cooked ingredients to reach room temperature before chopping so they hold their shape better.
Assembling the Salad
Slice the pickles thinly (about 8–9 pickles). Place them in a sieve or small colander set over a bowl for a few minutes to drain excess brine; squeeze gently before adding to the salad to avoid watering it down.
Peel the potatoes, carrots, and eggs. Thinly slice the onion and franks, then dice the potatoes, carrots, eggs, franks, and onion into even cubes. Combine everything in a large bowl along with the drained peas.
Gently fold the ingredients together. Potatoes can become slightly sticky when cut, so break them apart gently with the spoon while stirring to keep the mixture uniform. Refrigerate the salad without mayonnaise if you’ll store it, and add mayonnaise just before serving.
This salad keeps well for several days when stored chilled without dressing; dress with mayo only before serving to maintain the best texture.
Tips
- Cut ingredients into similar-sized cubes for the best mouthfeel and presentation.
- Drain and squeeze pickles to prevent excess liquid from making the salad soggy.
- Do not overdress—start with a moderate amount of mayonnaise and add more if desired.
- Refrigerate without dressing for up to 4 days; add mayo just before serving for freshness.
Related Salads to Try
- Cabbage Egg Salad — a simple, nostalgic favorite.
- Mimosa Salad (layered egg and cheese salad) — elegant and festive for holidays.
- Vinaigrette Salad (Vinegret) — similar family of Slavic salads, featuring beets as the main ingredient.
Olivye Salad (Ukrainian Potato Salad)
Ingredients
- 2 large Yukon potatoes – cooked
- 2 large carrots – cooked
- 7 boiled eggs
- 8–9 kosher pickles (whole 46 oz jar)
- 1 (15 oz) package chicken or pork franks – cooked
- 1 large yellow onion
- 1 (15 oz) canned sweet peas, drained
- Mayonnaise, for dressing
- Fresh parsley, dill, or scallions for garnish
Instructions
Cook Vegetables and Meat
- Do not peel the vegetables before boiling. In a medium pot, place potatoes and carrots, cover with water, bring to a boil, then reduce heat and simmer: carrots 15–20 minutes, potatoes 30–35 minutes. Pierce to check doneness and avoid overcooking. Boil eggs until hard-cooked, then cool and peel. Warm the franks in simmering water for about 2 minutes, then drain and cool. Let all cooked items cool to room temperature before chopping.
Make the Salad
- Thinly slice pickles and let them drain to remove excess brine; squeeze lightly before adding. Peel potatoes, carrots, and eggs. Thinly slice onion and franks, then dice potatoes, carrots, eggs, franks, and onion into even cubes. Combine diced ingredients with drained peas in a large bowl and fold gently to mix.
- Refrigerate the salad without mayonnaise if storing. Add mayonnaise just before serving and garnish with fresh herbs. The salad stores well in the refrigerator for several days when kept undressed.