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Recipe for the best potato salad, perfect for Easter or Summer BBQ

Russian Style "Olivier" Potato Salad


  • 3

    Russet Potatoes, cooked with skin on, diced

  • 3 eggs, cooked, diced
  • 4 large carrots, cooked, diced
  • 5 pickles, diced
  • 1 can sweet peas, drained
  • 1/2 lbs deli ham, diced
  • 3 tbsp mayo
  • salt & pepper to taste


  • Fill a large pot with water to boil. Once boiling add potatoes and carrots, both unpeeled. Cook for about a half hour on medium heat. Drain and set aside.
  • Heat a small pot of water and add the eggs once boiling. Cook eggs for 10 minutes. Drain and set aside.
  • Once your potatoes and carrots have cooled, peel and cut into 1/2 inch cubes.
  • Add cut carrots and potatoes to a large mixing bowl.
  • Open and drain the sweet peas can,  then add to the bowl. Cut your ham, eggs and pickles into cubes and add to the bowl. Remember to cut everything in similar size to the peas.
  • Add mayo and salt & pepper and mix well. Chill in the refrigerator until ready to serve.


The beauty of this salad is that all of the ingredients are cut to about the same size, so once mixed together you get a perfect fork full of all and it's a perfect balance of tangy and sweet.