If you are looking for a crowd-pleasing appetizer that looks impressive but takes very little effort, these Traditional Olivier Salad Tartlets are exactly what you need.

Classic Russian Olivier salad is packed with simple ingredients that are spooned into crispy ready-made tartlet shells and finished with a garnish that makes every single one look like it came from a catering table.

They disappear at every party, every time.

The best part? Because you are using store-bought tartlet shells, the filling is the only thing you need to make from scratch — and even that comes together in under 20 minutes.

These are perfect for holiday parties, baby showers, New Year’s celebrations, potlucks, and any gathering where you want something elegant without spending hours in the kitchen.

If you love easy make-ahead party food, you will also want to check out these 30 Make Ahead Finger Sandwich Ideas and these 36 Party Food Platter Ideas for more crowd-pleasing inspiration.

What Is Olivier Salad?

Olivier salad (also called Russian salad or salade Olivier) is one of the most beloved cold salads in Eastern European and Middle Eastern cuisine.

It was created in the 1860s by Lucien Olivier, a Belgian chef working in Moscow, and has been a staple of celebration tables ever since.

Today it is served at New Year’s Eve parties, weddings, and family gatherings across Russia, Ukraine, Iran, Turkey, and beyond.

The classic version combines boiled potatoes, carrots, eggs, pickles, peas, and either boiled chicken or bologna-style sausage, all bound together with creamy mayonnaise.

Why You Will Love This Recipe

• No tartlet baking required. Ready-made tartlet shells from the supermarket save you at least an hour of prep work and stay perfectly crispy.
• Make-ahead friendly. The filling can be made up to 2 days in advance and kept in the fridge. Assemble the tartlets just before serving.
• Feeds a crowd easily. One batch of filling fills 24–30 tartlets depending on size — enough for a whole party table.
• Universally loved. Creamy, hearty, and familiar — this is the kind of food that gets people asking for the recipe immediately.
• Beautiful presentation. Each tartlet is a perfect individual serving. No slicing, no serving spoons, no mess.

Ingredients

For the Olivier Salad Filling (makes enough for 24–30 tartlets)

• 3 medium potatoes (about 400g), boiled and cooled
• 2 medium carrots, boiled and cooled
• 4 large eggs, hard-boiled and cooled
• 200g (7 oz) cooked chicken breast, or bologna-style beef/chicken sausage
• 4–5 medium dill pickles (gherkins), finely diced
• 1 cup (150g) frozen peas, thawed (or canned peas, drained)
• 1 small white onion or 4 spring onions, finely chopped
• ¾ cup (180g) good quality mayonnaise
• 1 teaspoon Dijon mustard (optional but recommended)
• Salt and black pepper to taste
• 1 tablespoon pickle brine (from the jar — adds brightness)

For Assembly

• 24–30 ready-made mini tartlet shells (savoury, unsweetened — available in the baking or cracker aisle of most supermarkets)

For Garnish (choose one or mix)

• Fresh dill sprigs
• Thin slices of pickle or cornichon
• A small cube of boiled carrot or egg
• Half a green olive
• Paprika dusted lightly over the top
• A small curl of spring onion

Step-by-Step Instructions

Step 1 — Boil and Cool Your Ingredients (Do This the Day Before)

Place the potatoes and carrots (unpeeled) in a pot of cold salted water. Bring to a boil and cook for 25–30 minutes until a knife slides in easily.

Add the eggs to a separate pot of boiling water and cook for 10–12 minutes for fully hard-boiled yolks. Transfer everything to a bowl of ice water to stop the cooking and cool quickly.

Once cooled completely, peel the potatoes, carrots, and eggs.

Refrigerate until you are ready to assemble — chilling the vegetables overnight gives the best texture.

Step 2 — Dice Everything Uniformly

Cut the potatoes, carrots, eggs, chicken (or sausage), and pickles into small, even dice — roughly ½ cm cubes.

Uniform cutting is the secret to a beautiful Olivier salad because every forkful (or tartlet scoop) has a little bit of everything.

Step 3 — Combine the Filling

Add all the diced ingredients into a large mixing bowl along with the peas. In a small bowl, whisk together the mayonnaise, Dijon mustard, and pickle brine until smooth.

Pour the mayonnaise dressing over the salad and fold gently with a spatula until everything is evenly coated. Season generously with salt and black pepper.

Step 4 — Chill the Filling

Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or overnight.

Step 5 — Fill the Tartlets

Remove the tartlet shells from their packaging just before serving — do not fill them too far in advance or the shells will lose their crispiness.

Using a small spoon, fill each tartlet shell generously with the Olivier salad, pressing lightly to pack it in and mounding it slightly above the rim for a full, beautiful look.

For a more professional finish, use a piping bag fitted with a wide round tip to pipe the filling in a neat dome shape.

Step 6 — Garnish and Serve

Place a small garnish on top of each filled tartlet. A single dill sprig, a tiny pickle slice, or a small piece of egg or carrot are all traditional and beautiful.

Arrange on a platter and serve immediately, or refrigerate for up to 1 hour before serving. Beyond 1 hour, the shells begin to soften from the moisture in the filling.

Tips for the Best Olivier Salad Tartlets

Always chill your vegetables before dicing

Warm or even room-temperature potatoes will crumble when you try to dice them. Always refrigerate your boiled vegetables for at least 2 hours before cutting. Cold potatoes dice cleanly and hold their shape in the salad.

Use full-fat mayonnaise

Low-fat mayonnaise is too watery for this recipe and will make the filling loose and wet. Full-fat mayonnaise gives the filling its characteristic creamy, rich binding that holds together in the tartlet shells without spilling.

Do not overfill

Mound the filling just above the rim of the tartlet shell. Overfilling makes them difficult to pick up and eat in one bite — which defeats the whole purpose of a tartlet. Aim for a generous but neat scoop.

Fill as close to serving as possible

Ready-made tartlet shells are crispy because they have very low moisture content. The moment filling goes in, moisture starts transferring from the salad to the shell.

Fill maximum 30–45 minutes before serving for the best texture contrast between creamy filling and crispy shell.

Make the filling up to 48 hours ahead

The Olivier filling actually improves after a night in the fridge. The flavours deepen and the mayonnaise coats everything more evenly. Make it Saturday for a Sunday party — you will thank yourself.

Use a piping bag for events and special occasions

If presentation matters — a wedding, a holiday table, a formal party — pipe the filling instead of spooning it.

A Wilton 1A round tip gives a perfect smooth dome every time. It takes only a few minutes extra and the difference in appearance is significant.

How to Serve Olivier Salad Tartlets

Arrange them in neat rows on a rectangular serving platter for maximum visual impact. A round platter works beautifully too — place one tartlet in the centre and arrange the rest in concentric circles around it.

Scatter fresh dill over the platter and add a few whole pickles or olives around the edges as decoration.

These tartlets pair beautifully with other cold finger foods. If you are building a full party spread, they go especially well alongside a cheese and charcuterie board.

For more party table inspiration, check out these 36 Party Food Platter and Snack Tray Ideas — there is something for every type of gathering.

More Party Appetizer Ideas You Will Love

If these Olivier Salad Tartlets are going on your party table, here are more FlavorfulPinch recipes that pair beautifully with them:

• 30 Make Ahead Finger Sandwich Ideas for Parties and Picnics — perfect alongside tartlets on a party spread
• 36 Party Food Platter Ideas to Feed a Crowd — build a full grazing table around your tartlets
• 23 Easy Crockpot Party Food Ideas for a Crowd — warm dishes that complement cold tartlets perfectly
• Top Crowd-Pleasing Game Day Finger Foods — more bite-sized ideas for any gathering