Olivier salad is a classic Russian New Year dish made with tender potatoes, carrots, eggs, peas, pickles, and diced cooked sausage bound with mayonnaise. Its creamy, tangy flavors and make-ahead convenience suit a festive table; family recipes vary, especially in the choice of sausage or meat.
The salad is associated with Russia and has roots in a 19th-century Moscow dish, though the versions served today differ from one another and from early recipes. This recipe follows a familiar Soviet-style approach, using readily available ingredients and a simple method that keeps the vegetables distinct rather than turning them to mush.
Ingredients
- 1 lb (450 g) waxy or all-purpose potatoes, similar in size
- 2 medium carrots, about 5 oz (150 g) total
- 4 large eggs
- 1 cup (150 g) frozen peas
- 8 oz (225 g) cooked bologna or Russian-style doctor’s sausage, chilled
- 1 cup (150 g) finely diced dill pickles, drained; use firm, tangy pickles rather than sweet relish
- ¼ cup (35 g) finely diced yellow onion, optional
- ¾ cup (180 g) mayonnaise, plus up to 2 tbsp (30 g) more if needed
- 1 tsp (5 ml) Dijon or mild prepared mustard, optional
- ½ tsp (3 g) fine salt, plus more for the cooking water
- ¼ tsp (0.5 g) ground black pepper
- 2 tbsp (6 g) chopped fresh dill or parsley, optional, for serving
Instructions
- Cook the potatoes and carrots. Rinse the potatoes and carrots. Put them, unpeeled, in a large pot and cover with cold water by about 1 inch (2.5 cm). Add a generous pinch of salt and bring the water to a boil. Lower the heat to maintain a steady simmer. Start checking the carrots after 15 minutes; remove them when a knife passes through the center with slight resistance. Potatoes usually need 20 to 25 minutes, depending on size. Avoid overcooking: they should be tender but not splitting or waterlogged.
- Boil the eggs and peas. While the vegetables cook, put the eggs in a saucepan and cover them with cold water. Bring to a boil, then turn off the heat, cover the pan, and let the eggs stand for 10 to 12 minutes. Transfer them to a bowl of cold water. Cook the peas separately according to the package directions, usually 2 to 3 minutes in boiling water, then drain and cool. For whole boiled eggs, cook until both the yolk and white are firm.
- Cool the vegetables safely. Drain the potatoes and carrots as soon as they are tender. Let them cool until easy to handle, about 30 minutes; do not leave cooked food at room temperature for more than 2 hours. For quicker cooling, spread the vegetables on a clean tray in a single layer. Once cool enough to handle, peel them. The skins should come away easily.
- Dice the ingredients evenly. Peel the eggs and cut them into small cubes. Cut the cooled potatoes, carrots, sausage, and pickles into pieces about ¼ inch (6 mm) wide. Aim for similar-sized pieces so each spoonful has a balanced mix. Drain the peas well. If the pickles are especially juicy, blot them with a paper towel to prevent a watery salad.
- Make the dressing and combine. In a large bowl, stir together the mayonnaise, mustard if using, salt, and pepper. Add the potatoes, carrots, eggs, peas, sausage, pickles, and onion. Fold gently with a flexible spatula until the dressing coats the ingredients. Stir carefully rather than mashing; a few light folds are enough. Taste and add more salt, pepper, or mayonnaise as needed.
- Chill before serving. Cover the bowl and refrigerate the salad for at least 1 hour so it becomes cold and the flavors settle together. Give it one gentle stir just before serving. If the salad has thickened in the refrigerator, fold in a spoonful or two of mayonnaise to loosen it, then taste again for seasoning. Sprinkle with dill or parsley if desired.
Tips
- Choose potatoes that hold their shape. Waxy potatoes are especially reliable, but all-purpose potatoes work too. Cook them whole with their skins on, and check them individually because smaller potatoes may finish before larger ones. If you cut them before boiling, they can absorb extra water and break apart when mixed.
- Cool everything before dressing. Warm vegetables can melt or thin the mayonnaise and make the salad greasy. Give the potatoes and carrots time to cool, and make sure the peas are drained and no longer warm. If you are preparing ahead, refrigerate the cooled ingredients and combine them with the dressing later.
- Use the right pickle. Dill pickles provide the crisp, sour note that balances the rich dressing. Russian or Polish-style pickles are traditional choices when available; a firm kosher dill pickle is a practical substitute. Sweet pickles make the salad noticeably sweeter, so avoid sweet relish unless that is the flavor you want.
- Season after mixing. Sausage, pickles, and mayonnaise all contribute salt, and their levels vary. Start with the listed amount, chill the salad, then taste it cold before adding more. Cold food can taste less seasoned than warm food, so make small adjustments rather than adding a lot of salt at once.
Serving Suggestions
Serve Olivier cold as part of a New Year’s Eve or holiday spread. It works as a substantial side dish alongside roasted meats, cold cuts, dark bread, or other salads, and it can also be served on its own for a casual lunch. For a buffet, spoon it into a shallow serving bowl and keep that bowl nested over ice or return it to the refrigerator between servings.
For a tidy presentation, smooth the top lightly and finish with chopped dill, parsley, or a few thin pickle slices. Small portions are often easiest to serve because the salad is rich and filling. If setting out several dishes, bring out only the amount likely to be eaten within a short sitting and refill from the chilled container as needed. Use a clean serving spoon, not one that has been used for another dish.
Variations
Use cooked chicken instead of sausage. This is a common alternative in home versions and gives the salad a milder flavor. Use 8 oz (225 g) of cooked, cooled chicken breast or thigh, diced to match the vegetables. If cooking chicken from raw, the USDA FSIS safe minimum internal temperature is 165°F (74°C), checked with a food thermometer in the thickest part. Cool it promptly before adding it to the salad.
Try a different cooked sausage. Doctor’s sausage is a mild, finely textured cooked sausage found in Russian and Eastern European groceries. Bologna is an accessible substitute with a similar soft texture; a mild cooked ham can also work, though it will taste smokier and saltier. Avoid strongly spiced sausage if you want the vegetables and pickles to remain the main flavors.
Make it meatless. Leave out the sausage and add an extra ½ cup (75 g) of peas, or use 8 oz (225 g) of diced firm, cooked mushrooms. The mushroom version has a more earthy flavor and a softer texture, so cook the mushrooms until their released liquid has evaporated and chill them before mixing. For a fully vegetarian salad, check that the mayonnaise is made without ingredients you avoid.
Adjust the dressing or crunch. For a sharper dressing, add another ½ tsp (2.5 ml) of mustard or a teaspoon of pickle brine. For a lighter-tasting variation, replace up to ¼ cup (60 g) of mayonnaise with plain sour cream, understanding that the dressing will be tangier and less rich. Finely diced fresh cucumber can add crunch, but it releases water; add it shortly before serving and expect a fresher, less classic result.
Storage and Reheating
Refrigerate Olivier salad within 2 hours of making it, in a covered, shallow container at 40°F (4°C) or colder. The salad keeps for 3 to 4 days when consistently refrigerated. For the best texture, keep it cold and avoid repeatedly leaving the full batch on the table. If serving buffet-style, set out a small portion and replenish it from the refrigerator rather than returning a serving bowl that has been sitting out.
This is a cold salad and should not be reheated. Heating mayonnaise-based salad can separate the dressing and soften the vegetables, so serve it chilled. If the dressing looks a little tight after storage, stir in a small spoonful of mayonnaise just before serving. Discard the salad if it has been at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C). Freezing is not recommended because the potatoes and mayonnaise tend to become watery or grainy after thawing.
Frequently Asked Questions
What is Olivier salad?
Olivier is a Russian-style chopped salad usually made with potatoes, carrots, eggs, peas, pickles, mayonnaise, and either cooked sausage or meat. It is especially associated with New Year celebrations, though it is also served at other gatherings. Recipes differ by household and region, so the ingredients are not fixed in every version.
Can I make Olivier salad the day before?
Yes. You can cook and cool the vegetables, eggs, and peas a day ahead, then store them covered in the refrigerator. Either mix the salad with mayonnaise the night before or combine everything on the day you plan to serve it. Chilling overnight lets the flavors mingle, but the salad may need a gentle stir and a spoonful of extra mayonnaise before serving.
Why is my salad watery?
Water usually comes from warm vegetables, poorly drained peas, or very juicy pickles. Let cooked ingredients cool fully, drain the peas well, and blot wet pickles before dicing. Also avoid overcooking the potatoes, since waterlogged potatoes can break down and release moisture as you stir.
Can I use canned peas?
Yes. Drain and rinse canned peas, then pat them dry before adding them. They are softer and can break more easily than briefly cooked frozen peas, so fold them in gently at the end. Frozen peas generally give a brighter color and firmer texture, but either option works.
What can I use instead of doctor’s sausage?
Cooked bologna is the closest easy-to-find substitute in texture and mild flavor. Diced cooked ham or chicken also works, although each changes the character of the salad. Choose a fully cooked, cooled ingredient and cut it into small, even pieces so it distributes well through the vegetables.
Should Olivier salad be served cold or at room temperature?
It is best served cold, after at least an hour in the refrigerator. Take it out shortly before serving, rather than leaving it warm for an extended period. For a long meal or buffet, keep the main container refrigerated and put out smaller portions as needed.
Related
- Russian Traditional Food: A Classic Beet Borscht Recipe
- Traditional Russian Christmas Food: Kutia Recipe
- Russian Recipes for Dinner: Classic Beef Stroganoff
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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