When planning portions for a mayonnaise-based potato salad like Olivier, the key factor is whether it is the sole side or part of a broader spread. Since you mentioned it will be served alongside a main meat dish and a couple of other simple sides, you can comfortably aim for a standard side-salad portion.
A reliable culinary guideline for Olivier salad as a side dish is between 150 and 180 grams (roughly 5 to 6 ounces) per person. In terms of volume, this works out to about two-thirds to three-quarters of a standard measuring cup per guest. Because Olivier salad is quite rich and dense due to the boiled potatoes, eggs, mayonnaise, and meat, guests generally take moderate scoops compared to lighter leafy salads.
For practical planning, if you are hosting 8 guests, preparing approximately 1.2 to 1.5 kilograms (about 2.5 to 3.3 pounds) of total finished salad will ensure everyone gets a generous serving without leaving you with an overwhelming amount of leftovers.
One helpful prep tip for advance cooking: you can dice and combine all your cooked potatoes, carrots, pickles, eggs, and meat ahead of time, but try to fold in the mayonnaise and canned peas just a few hours before serving. This prevents the vegetables from releasing excess water and keeps the texture perfectly creamy for your dinner party.
