• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Salads
  • Chicken
  • Pasta
  • Seafood
  • Side Dishes
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Salads
    • Chicken
    • Pasta
    • Seafood
    • Side Dishes
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Olivier Salad - Russian Potato Salad with Tuna

    Published: Jan 09, 2014 / 28 Comments

    1.4K shares
    • Facebook14
    Recipe Print

    Olivier Salad - Russian Potato Salad with Tuna, eggs, onions, pickles, cucumbers, corn, green peas, and fresh dill.
    Potato salad with tuna - Olivier Salad

    What is Olivier Salad?

    Olivier Salad is a traditional Russian potato salad made with cooked potatoes, cooked carrots, eggs, pickles, green peas, diced ham or chicken. The mayo combined with mustard is usually used as a salad dressing.

    My version of Olivier salad uses tuna instead of ham or chicken. The addition of ingredients like cucumber, dill and tuna makes this salad exceptionally fresh! And, all the flavors work really well together! This salad keeps well refrigerated for several days and only gets better the next day, as all the ingredients mingle together into a real comfort food!

    Potato salad with tuna - Olivier Salad

    Make sure that all the ingredients are finely chopped. That way, you can get EVERYTHING (potatoes, eggs, peas, cucumber, pickles, carrots, corn) - in ONE BITE!

    Cook's tips:

    • If you like your potato salad to have more “bang” to it, try adding more finely chopped pickles after you mixed everything.
    • When adding mayo to the salad, you can use smaller amount of mayo than the recipe calls for as the salad gets moister as it sits.
    • This salad is a great way to use any leftover cooked meat: chicken, turkey, beef, ham is a popular choice. Or, omit meat altogether to make it vegetarian!

    Potato salad with tuna - Olivier Salad

    A little history about Olivier Potato Salad

    This potato salad is one of the most famous Russian recipes, also known as Olivier salad. The salad was actually created by a very popular Belgian chef with the last name of Olivier for his upscale and super popular Moscow restaurant in the late 1800’s. Chef Olivier would create everything for this salad from scratch, including mayo (I’m pretty sure you couldn’t buy store-bought mayo back then :)). I have to credit my friend for giving me an idea to use tuna in this salad - it's really good here and a lighter version of a regular Olivier salad. Enjoy!

    Olivier Russian potato salad with tuna
    5 from 3 votes

    Olivier Salad - Russian Potato Salad with Tuna

    In addition to regular potato salad ingredients (potatoes, eggs, mayonnaise) this Olivier salad recipe uses some nice extras: fresh peas (well, frozen, but thawed and cooked), fresh cucumber, a little bit of pickles, cooked carrots, corn, and a touch of dill! 
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 10 mins
    Total Time 40 mins
    Course Salad
    Cuisine Russian
    Servings 6 servings
    Calories per serving 502 kcal
    Author: Julia

    Ingredients

    • 4 potatoes , boiled and peeled
    • 2 carrots , boiled and peeled
    • 4 eggs , hard-boiled, peeled
    • ½ onion
    • 3 pickles
    • 2 cucumbers
    • 8 oz yellow corn , from the can
    • ½ lb canned tuna
    • 12 oz peas , frozen
    • ½ cup mayo
    • salt and pepper to taste
    • 1 tablespoon fresh dill finely chopped

    Instructions 

    • Finely dice potatoes, carrots, eggs, onion, pickles, cucumbers into very small cubes.
    • Cook frozen peas in boiling water, according to package instructions. (should take you just a couple of minutes) – drain of all water and pat dry.
    • Shred tuna finely or dice it finely.
    • Combine all these ingredients, including yellow corn, in a large bowl, add mayo and mix to combine, carefully stirring the salad so that the ingredients are evenly coated, and making sure that all ingredients stay whole. 
    • Do not add all of mayo at once – add as much as you need. Season with salt and pepper, dill. Keep in mind that the salad get moister as it sits – another good reason not to add too much mayo but just enough to coat the ingredients. The salad gets even better the next day.

    Nutrition

    Nutrition Information
    Olivier Salad - Russian Potato Salad with Tuna
    Amount per Serving
    Calories
    502
    % Daily Value*
    Fat
     
    19
    g
    29
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    130
    mg
    43
    %
    Sodium
     
    572
    mg
    25
    %
    Potassium
     
    1199
    mg
    34
    %
    Carbohydrates
     
    59
    g
    20
    %
    Fiber
     
    11
    g
    46
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    22
    g
    44
    %
    Vitamin A
     
    4155
    IU
    83
    %
    Vitamin C
     
    44.2
    mg
    54
    %
    Calcium
     
    118
    mg
    12
    %
    Iron
     
    8.1
    mg
    45
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword Olivier salad, Russian potato salad
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Whole Wheat Banana Bread Muffins with Apples and Pecans
    Pumpkin, Coconut and Peanut Curry »
    1.4K shares
    • Facebook14

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Zodwa sithole

      June 07, 2015 at 4:08 pm

      Hi julia i like yr potatoe salad with tuna I wil try and make it,

      Reply
    2. Allison

      January 25, 2014 at 6:13 pm

      Hi Julia!

      This salad sounds delicious and I am planning to make it very soon. How long did you boil the potatoes (until fork-tender?) and more importantly, the carrots? Also, did you boil both whole and with the skins on, then peeled and chopped after? Thanks!

      Allison

      Reply
      • Julia

        January 28, 2014 at 2:54 pm

        Allison, I boil the potatoes until fork-tender. I prefer lower starch, waxy potatoes for salads (not Russet potatoes). I cook carrots until very tender, as well. I boil potatoes with skins on and peel them after they cool off a little bit, and I boil carrots with skins off and then just chop them. 🙂

        Reply
    3. Tina @ Tina's Chic Corner

      January 16, 2014 at 1:09 pm

      I love a good potato salad and yours looks devine! I love how you added tuna to it. Makes me feel like summer is right around the corner. 🙂

      Reply
    4. Yelena

      January 14, 2014 at 11:36 am

      Dear Julia, love the salad, of course, the best salad in a world-))) In St. Petersburg very often we used chicken in a salad and was "Stolichney Salad".

      Hugs,

      Yelena

      Reply
      • Julia

        January 15, 2014 at 2:36 pm

        How interesting, Yelena. I was just reading about the history of olivier salad and it mentioned that "Stolinchney Salad" was a "simpler" version of an original Olivier salad. Of course, all homemade versions of Olivier are pretty simple! 🙂 Just a lot of dicing! 🙂

        Reply
    5. Juliana Walters

      January 11, 2014 at 4:23 am

      Such a refreshing salad after the Holidays. And so colorful for a potato salad!

      Reply
    6. The Café Sucre Farine

      January 10, 2014 at 3:57 pm

      What a delicious looking meal in one Julia. I love recipes with history like this one.

      Reply
    7. Deb

      January 10, 2014 at 3:34 pm

      What a great lunch idea! Easy to make ahead and pack and grab in the morning! An marvelous recipe Julia!

      Reply
    8. Shashi @ http://runninsrilankan.com

      January 10, 2014 at 1:42 pm

      This would be wonderful to eat - with a little taste of everything in each bite!
      Love your addition of tuna to it! Once when I was little, a friend made me a baked potato and topped it with tuna and mayo - it was so. so. good!

      Reply
    9. Ari @ Ari's Menu

      January 10, 2014 at 12:08 pm

      Yum!! I love potato salad and tuna salad, and I bet they are delicious together!

      Reply
    10. Lindsey @ American Heritage Cooking

      January 10, 2014 at 10:52 am

      I see you are back at 'em after the holidays! This salad looks delicious! I've never heard of this particular type of potato salad but I do love a good historical back-story!

      I'll have to whip this up after this insanely cold weather leaves!

      Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Julia! / Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

    The recipes presented on this site are everyday, familiar foods, cooked from scratch.

    More about me →

    Summer Recipes

    • Creamy Chicken Pesto Pasta
    • Basil Pesto Tomato Mozzarella Chicken Bake
    • Smoked Paprika Chicken with Creamed Spinach
    • Creamy Sausage Gnocchi - One-Pan, 30-Minute Meal

    JOIN ME ON SOCIAL MEDIA:

    • Facebook
    • Pinterest
    • Instagram

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2021 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.