Name: Creamy Olivier Salad with Ham and Veggies Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Russian
Ingredients: 2 pounds yellow potatoes - scrubbed clean; 2 large carrots - peeled; 2 large eggs - hard-boiled; 1 cup frozen peas; 1 cup mayonnaise - full-fat; 1 tablespoon fresh lemon juice; 2 teaspoon fresh dill - minced; ½ teaspoon salt; 1½ cups ham - diced; ½ cup pickles - diced; ½ cup Vidalia onion - minced

If you’re craving a hearty yet fresh salad that’s bursting with flavor and creaminess, you’ve come to the right place. This Creamy Olivier Salad with Ham and Veggies Recipe is my absolute go-to when I want something satisfying but still light enough for a warm day or a casual gathering.

A white bowl filled with a creamy potato salad, showing visible chunks of yellow potatoes mixed with small green peas, diced orange carrots, and small pieces of pink ham. The salad is coated in a smooth white dressing and is garnished with thin green herbs scattered on top. The bowl sits on a white marbled surface with a soft beige cloth partially visible on the side, and out-of-focus lemon wedges in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Olivier Salad with Ham and Veggies Recipe
Top Tip
How to Serve Creamy Olivier Salad with Ham and Veggies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Olivier Salad with Ham and Veggies Recipe

Why You'll Love This Recipe

I have to admit, every time I make this salad, it steals the show. It’s one of those dishes that feels cozy yet fresh, perfect for family dinners or potlucks.

Classic Comfort: Brings together that nostalgic Russian potato salad vibe with modern day flair.
Simple Prep: Uses easy-to-find ingredients and straightforward steps—no fancy equipment needed.
Versatile Serving: Works beautifully as a side dish or a light main course when you want something filling but not heavy.
Fresh and Creamy: The full-fat mayonnaise and fresh dill create a perfectly balanced, luscious dressing.

Ingredients & Why They Work

When shopping for this salad, focus on freshness and quality, especially for the ham and veggies. The balance of textures and flavors really hinges on picking the right potatoes and crisp pickles to brighten things up.

Flat lay of scrubbed whole yellow potatoes, peeled whole large carrots, two whole uncracked brown eggs, fresh green peas in a small white bowl, a small white bowl of creamy mayonnaise, a small white bowl with fresh lemon juice, fresh sprigs of dill, diced pink ham on a simple white ceramic plate, diced green pickles on a white ceramic plate, minced white Vidalia onion on a small white bowl, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow Potatoes: They hold their shape nicely after boiling, giving you tender chunks without falling apart.
Carrots: Add a subtle sweetness and crunch that’s a lovely contrast to the creamy components.
Eggs: Hard-boiled eggs bring richness and a soft texture that complements the diced veggies.
Frozen Peas: A little pop of fresh flavor and color, cooked quickly for the perfect tenderness.
Mayonnaise: Full-fat is key here to achieve that rich, creamy consistency.
Fresh Lemon Juice: Cuts through the richness with a bright zing to lift every bite.
Fresh Dill: Adds an unmistakably aromatic freshness that defines this traditional salad.
Salt: Enhances all the flavors—don’t skip it or you’ll miss the magic balance.
Ham: Provides savory, meaty depth to round out the salad’s profile.
Pickles: Bring that delightful tang and crunch that wakes up the palate.
Vidalia Onion: Offers a mild sweetness and gentle bite without overpowering the dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Creamy Olivier Salad with Ham and Veggies Recipe is how easily you can personalize it to suit your taste or dietary needs. Whether you prefer a bit more tang, extra crunch, or a vegetarian twist, there’s room to make this salad truly yours.

Vegetarian Variation: I love swapping out the ham for cooked chickpeas or cubed tofu when I want a meatless meal that’s just as satisfying and protein-rich. The texture is different but equally delicious!
Seasonal Twist: In spring, fresh peas can replace frozen ones for a sweet pop, or try adding radishes for a little peppery bite. It adds a great freshness that wakes up the flavors.
Extra Creamy Sauce: Sometimes I mix in a dollop of sour cream with the mayonnaise for an extra creamy and tangy dressing that complements the savory ham perfectly.
Spice It Up: A pinch of smoked paprika or a dash of mild mustard stirred into the dressing gives it a subtle kick that I find delicious without overwhelming the classic flavors.

Step-by-Step: How I Make Creamy Olivier Salad with Ham and Veggies Recipe

A white bowl filled with creamy potato salad showing chunks of yellow potatoes mixed with small green peas and bits of pink ham in a pale cream sauce, garnished on top with small green dill sprigs, all sitting on a white marbled surface with a white fork beside it; in the soft focus background, another similar bowl of potato salad is visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Boil the Potatoes and Carrots Until Tender

Start by placing your scrubbed yellow potatoes and peeled carrots into a large pot. Cover them with cold water—it’s key to start with cold water so they cook evenly. Bring the pot to a boil over high heat. Let everything cook for about 15 minutes, testing with a fork until both the potatoes and carrots are fork-tender but still hold their shape. Avoid overcooking to prevent a mushy texture later in your salad.

Step 2: Cook the Peas in the Same Pot

Once your potatoes and carrots are done, carefully remove them from the pot and set aside to cool a bit. Don’t discard that boiling water quite yet! Toss in the frozen peas and let them cook for just 2 minutes until tender and bright green. Then strain the peas and set them aside to cool as well. This quick step keeps them perfectly crisp and vibrant.

Step 3: Peel and Dice the Veggies and Eggs

Once cooled enough to handle, peel the potatoes and your hard-boiled eggs. Cut the potatoes into 1-inch cubes, dice the carrots into similar-sized pieces, and carefully dice the eggs—aiming for uniform pieces for that classic Olivier salad look and texture.

Step 4: Whip Up the Creamy Dressing

In a large mixing bowl, blend together the full-fat mayonnaise, fresh lemon juice, minced dill, and salt until smooth. Then add in the diced ham, pickles, and minced Vidalia onion. Give everything a good stir to combine all those flavors before adding the veggies and eggs.

Step 5: Gently Fold in All Ingredients

Carefully fold the diced eggs, carrots, potatoes, and peas into the dressing mixture. The goal is to coat everything evenly without mashing those tender pieces. This gentle folding keeps each bite distinct and texturally delightful.

Step 6: Season, Garnish, and Serve

Taste your salad and tweak the seasoning if needed, adding extra salt or a pinch of black pepper. For a final touch, garnish with some freshly chopped dill—it adds that fresh herbal note that ties the whole salad together. For best flavor, chill the salad for at least 30 minutes before serving, or enjoy it at room temperature.

Top Tip

When making your Creamy Olivier Salad with Ham and Veggies Recipe, a few thoughtful touches can elevate the flavors and texture beautifully. These tips come from my kitchen experiments and heartwarming family gatherings.

Use Full-Fat Mayonnaise: Choosing full-fat mayo will give your salad that rich, creamy texture that really brings the salad together – trust me, it’s worth it!
Cook Vegetables Just Right: Avoid overcooking the potatoes and carrots. They should be fork-tender but still hold their shape to prevent the salad from turning mushy.
Chill Before Serving: Letting the salad rest in the fridge for at least 30 minutes helps the flavors meld and makes every bite tastier.
Dice Evenly: Cut all the ingredients to similar small cubes. This not only makes the salad prettier but ensures every forkful is balanced and full of flavor.

How to Serve Creamy Olivier Salad with Ham and Veggies Recipe

A clear glass bowl filled with a mixed salad of small diced pieces in a creamy white dressing; the salad includes bits of green peas, orange carrots, light yellow eggs, and pinkish ham, all evenly coated with the dressing. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh dill is a classic and elegant garnish that complements the creamy dressing and savory ham perfectly. You can also sprinkle a few chopped hard-boiled egg pieces on top to highlight the ingredients inside. For a little color pop, try thinly sliced green onions or a light dusting of smoked paprika—it adds a subtle smoky note.

Side Dishes

This salad shines as a side dish alongside grilled meats like chicken or pork, or with traditional Russian dishes such as borscht. For a lighter meal, pair it with crusty rye bread or fresh vegetable crudités. It also works well as a filling in hearty sandwiches or on lettuce wraps for a refreshing twist.

Make Ahead and Storage

Storing Leftovers

After enjoying your Creamy Olivier Salad, store any leftovers in an airtight container in the refrigerator. It stays fresh and tasty for up to 3 days, making it a convenient choice for meal prep or next-day lunches.

Freezing

This salad doesn’t freeze well due to the mayonnaise-based dressing and fresh vegetables, which can become watery and separate upon thawing. I recommend enjoying it fresh or refrigerated rather than frozen.

Reheating

Because this is a cold salad, reheating isn’t necessary. Simply give it a gentle stir and enjoy it chilled or at room temperature. If it has been refrigerated, removing it from the fridge 10-15 minutes before serving helps soften the flavors and textures.

Frequently Asked Questions:

Can I make the salad ahead of time?

Absolutely! Making this salad a few hours ahead or even the day before allows the flavors to meld beautifully. Just be sure to store it in an airtight container and chill it for at least 30 minutes before serving.

What can I substitute for ham if I want a vegetarian option?

You can omit the ham and add cooked chickpeas or firm tofu for protein. This makes the salad vegetarian-friendly without sacrificing heartiness.

Why should I use full-fat mayonnaise?

Full-fat mayonnaise gives the salad its creamy texture and rich flavor. Using low-fat or light versions can result in a thinner dressing that lacks depth.

How long will leftovers keep?

Stored properly in an airtight container in the refrigerator, leftovers will keep for 2 to 3 days, making it perfect for enjoying over several meals.

Final Thoughts

This Creamy Olivier Salad with Ham and Veggies Recipe holds a special place on my table—not just for its classic Russian roots but for how it brings people together with its comforting textures and fresh, savory flavors. Whether you’re serving it at a family dinner or a festive gathering, it’s sure to be a crowd-pleaser. Give it a try, savor each bite, and let this timeless salad become one of your favorite staples too!