There’s something deeply comforting about a dish that has stood the test of time. Olivye, also known as Ukrainian Potato Salad, is a beloved staple across Eastern Europe, often gracing festive tables at Christmas, New Year’s, and family gatherings.
But this isn’t your average potato salad. With tender potatoes, crunchy pickles, sweet peas, and savory ham, every bite is a perfect balance of creamy, tangy, and hearty flavors.
What makes Olivye truly special is its versatility—serve it as a side, a meal on its own, or a perfect make-ahead dish for potlucks and celebrations. It pairs beautifully with Cabbage Rolls for a best textures and flavors or a quick Cucumber Tomato Salad to complete the meal.
One of the reasons this dish remains popular is its nutritious yet satisfying nature. Packed with protein from ham and eggs, fiber from potatoes, and freshness from dill and green onions, it’s a balanced dish that keeps you full while delivering wholesome flavors.
So whether you’re recreating a cherished family tradition or discovering Olivye for the first time, this recipe is a must-try. Let’s dive into this creamy, flavorful classic!
Why You Will Love This Dish?
- It’s a holiday favorite! Growing up, this salad was a must-have at every family gathering. Now, I make it every New Year’s Eve, and it never lasts long.
- The texture is unbeatable: Creamy mayo binds together the soft potatoes, crunchy pickles, and firm ham for a delightful mouthfeel.
- It’s surprisingly easy to make! With just a bit of chopping and mixing, you have a restaurant-worthy dish that impresses every time.
- Great for meal prep: This salad actually tastes better the next day, making it a fantastic make-ahead option.
- A perfect balance of flavors: The tangy pickles, sweet peas, and rich mayo create a harmonious blend that keeps you coming back for more.
Olivye Ukrainian Potato Salad Recipe
Equipment
- Large pot (for boiling potatoes, carrots, and eggs)
- Cutting board and knife
- Mixing bowl
- Potato masher or fork (optional, for texture)
- Spoon for mixing
Ingredients
- 1 lb ham
- 3 medium potatoes
- 4 medium carrots
- 15 oz peas drained
- 5 boiled eggs
- 5 pickles (medium-large) I use Vlasic brand
- 1/3 cup green onion chopped
- 1/4 cup dill chopped
- 3/4 cup mayonnaise or to taste
- Salt and Pepper to taste
Instructions
- Boil the vegetables & eggs – Cook potatoes, carrots, and eggs in a pot of water until tender. Let them cool.
- Chop the ingredients – Dice the ham, boiled potatoes, carrots, eggs, and pickles into small cubes.
- Mix in the peas – Drain and add the peas to a large mixing bowl.
- Combine everything – Add the chopped ingredients, green onions, and dill into the bowl.
- Add mayonnaise & seasoning – Stir in the mayo, season with salt and pepper, and mix well.
- Chill before serving – Refrigerate for at least 30 minutes to let the flavors meld.
- Garnish and serve – Sprinkle extra dill or green onions on top before serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 438kcal |
| Carbohydrates | 22g |
| Protein | 22g |
| Fat | 29g |
| Sugar | 6g |
| Sodium | 1234mg |
Most Helpful Tips For Making The Best Olive Salad!
- Use starchy potatoes for the perfect texture – Waxy potatoes (like red or Yukon gold) hold their shape, but a mix of starchy potatoes gives the salad that slightly creamy consistency without turning to mush.
- Dice everything uniformly – The magic of Olivye is in its texture. Cutting the potatoes, ham, eggs, and carrots into even, small cubes ensures you get a bit of everything in each bite.
- Pickles matter! – Avoid overly sweet pickles. Classic dill pickles or slightly sour ones (like those from Eastern European stores) bring the best balance of tang and crunch.
- Let the flavors meld – While you can serve it right away, chilling the salad for at least an hour (or overnight) deepens the flavors and makes it taste even better.
- Mayo quality makes a difference – If possible, use a rich, creamy mayonnaise (like homemade or a European brand). A lighter mayo can work, but you may need to adjust seasoning.
- Customize it to your liking – Some people add a splash of mustard, a dash of sour cream, or even a bit of horseradish for an extra punch. Experiment and find what works for you!
- Don’t overcook the veggies – The potatoes and carrots should be fork-tender but firm enough to hold their shape when mixed. Overboiling them makes the salad too soft.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
