Olivier Salad Box Tarkov: A Classic Russian Recipe

Olivier salad is a chilled Russian potato salad made with diced potatoes, carrots, eggs, peas, pickles, and a creamy mayonnaise dressing. The phrase “Olivier salad box Tarkov” refers to a food item in Escape from Tarkov, but this recipe is for the real-life salad it evokes: a practical, make-ahead dish served cold and easy to portion into a lunch box.

Ingredients

12 oz (340 g) boneless, skinless chicken breast
1 lb (450 g) waxy potatoes, such as Yukon Gold
2 medium carrots, about 5 oz (140 g) total
3 large eggs
1 cup (150 g) frozen peas
3 medium dill pickles, about 4 oz (115 g), drained
2 tablespoons (30 ml) pickle brine
½ cup (120 g) mayonnaise
2 teaspoons (10 g) Dijon mustard
¼ teaspoon fine salt, plus more for cooking water
⅛ teaspoon ground black pepper
2 tablespoons (6 g) finely chopped fresh dill, optional

Instructions

Cook the chicken. Put the chicken breast in a small saucepan and cover with water by about 1 inch (2.5 cm). Bring to a gentle simmer, then reduce the heat and cook until the thickest part reaches 165°F (74°C) on an instant-read thermometer. This is the USDA FSIS safe minimum internal temperature for poultry. Depending on thickness, simmering usually takes 12–16 minutes. Transfer the chicken to a plate and cool while you prepare the vegetables.
Boil the potatoes and carrots. Scrub the potatoes and carrots; leave them whole and unpeeled so they absorb less water. Put them in a pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer. The carrots may be ready in about 15–20 minutes and the potatoes in 20–25 minutes; check each with a paring knife. Drain as soon as tender, then cool until easy to handle. Peel and cut into roughly ⅜-inch (1 cm) dice.
Cook the eggs and peas. Place the eggs in a saucepan and cover with cold water. Bring to a boil, cover, turn off the heat, and leave for 10–12 minutes. Drain and cool in cold water; for whole boiled eggs, cook until yolk and white are firm. Meanwhile, cook the peas according to the package directions, usually 2–3 minutes in boiling water, then drain and cool. If using frozen peas that are labeled ready to eat, they can be thawed and added without cooking.
Prepare the remaining ingredients. Peel the cooled eggs and dice them. Dice the chicken and pickles to about the same size as the potatoes. Keep the pieces fairly even so each spoonful gets a balanced mix.
Mix the dressing. In a large bowl, stir together the mayonnaise, Dijon mustard, pickle brine, salt, and pepper. Add the dill if using. Taste the dressing before adding more salt; pickles and their brine are already salty.
Combine and chill. Add the potatoes, carrots, chicken, eggs, peas, and pickles to the dressing. Fold gently until evenly coated, taking care not to mash the potatoes. Cover and refrigerate for at least 30 minutes so the flavors come together. Stir once more and adjust the seasoning just before serving.

Tips

Keep the dice small and consistent. Pieces around ⅜ inch (1 cm) make the salad easy to scoop into a box and distribute the ingredients evenly. Cut the potatoes after cooking to help them hold their shape.
Cool ingredients before dressing. Warm potatoes can soak up too much mayonnaise and turn soft. Spread them on a tray to cool more quickly, and refrigerate promptly once the salad is assembled.
Choose a pickle that suits your taste. Dill pickles give a tangy, savory result. If you only have sweet pickles, use less brine and taste before adding extra seasoning; the finished salad will be sweeter.
Adjust dressing gradually. Start with the listed amount, then add a spoonful of mayonnaise if you prefer a creamier salad. Avoid adding a lot at once, since chilling can make the dressing seem thicker.

Serving Suggestions

Serve Olivier salad cold as a main lunch, a side dish, or part of a larger spread. For a lunch box, pack it in a clean, lidded container and keep it chilled with an ice pack until eating; do not leave it at room temperature for more than two hours. It pairs well with rye bread, crisp lettuce, sliced cucumbers, or a simple tomato salad. For a buffet, keep the serving bowl over ice and replenish it from the refrigerator rather than leaving the whole batch out.

Variations

There are many household and regional versions of Olivier salad, so the ingredient mix is flexible. For a traditional-style option, replace the chicken with 8 oz (225 g) cooked bologna or ham, diced; keep refrigerated and use within the same storage window. For a vegetarian version, omit the chicken and add 1 cup (150 g) extra peas or 1 cup (150 g) diced cooked mushrooms. For a richer version, replace up to half the mayonnaise with sour cream, though the dressing will be tangier and less classic. If dill pickles are unavailable, use drained cornichons or another firm, tart pickle.

Storage and Reheating

Refrigerate the salad in a covered container within two hours of cooking or serving, or within one hour if the room or outdoor temperature is above 90°F (32°C). Keep it at 40°F (4°C) or colder and use within 3–4 days. Because this is a mayonnaise-based salad with cooked chicken and eggs, do not leave it out for extended serving. Discard any portion that has been at room temperature beyond the time limits. Olivier salad is served cold and should not be reheated; if you want warm chicken, serve it separately rather than heating the assembled salad. Freezing is not recommended because potatoes and mayonnaise can become watery or grainy after thawing.

Frequently Asked Questions

Is this the exact Olivier salad represented by the Tarkov item?
The game’s “Olivier salad” is a themed food item, while this is a real-world recipe inspired by the salad name. Recipes vary, and this version uses chicken, potatoes, vegetables, eggs, pickles, and mayonnaise.

Can I make Olivier salad a day ahead?
Yes. Prepare it, cover it, and refrigerate it promptly. The flavors settle as it chills, making it convenient for a next-day meal. Stir gently before serving and check the seasoning, since the potatoes may absorb some dressing.

Can I use leftover cooked chicken?
Yes, provided it was refrigerated safely and is still within its storage period. Dice it cold and mix it into the salad. If cooking chicken specifically for this recipe, use a thermometer to confirm 165°F (74°C).

Why did my salad turn mushy?
Potatoes were likely overcooked, stirred while hot, or cut too roughly. Simmer them only until a knife slips in easily, drain well, cool before dicing, and fold the ingredients together instead of stirring vigorously.

Can I make it without mayonnaise?
You can use an equal amount of thick plain yogurt or a mixture of yogurt and sour cream. The taste will be tangier and the texture less rich than the mayonnaise version; add the dressing a little at a time.

What can I use instead of chicken?
Cooked ham or bologna is a common alternative, while extra peas or diced cooked mushrooms make a meat-free version. If substituting another meat, cook it safely before adding, and chill the finished salad promptly.

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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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