Olivier salad dressing is the creamy, lightly tangy coating traditionally used in Olivier salad, a Russian-style mixture of diced potatoes, vegetables, eggs, and often meat. Mayonnaise is the familiar base; a little mustard and pickle brine sharpen it so the dressing complements the salad rather than overwhelming it.
Ingredients
- 1 cup (240 g) mayonnaise, preferably full-fat
- 1 tablespoon (15 ml) Dijon mustard or mild Russian-style mustard
- 1 tablespoon (15 ml) pickle brine, plus up to 1 more tablespoon (15 ml) to adjust
- 1 teaspoon (5 ml) fresh lemon juice or white wine vinegar
- ¼ teaspoon (1 g) fine salt, or to taste
- ⅛ teaspoon (0.3 g) freshly ground black pepper
- 1 tablespoon (4 g) finely chopped fresh dill, optional
Instructions
- In a small bowl, whisk the mayonnaise, mustard, 1 tablespoon of pickle brine, and lemon juice until smooth. Starting with a measured amount of brine keeps the dressing from becoming too salty or thin.
- Stir in the salt, pepper, and dill if using. Taste, then add more pickle brine a teaspoon at a time if you want a tangier, looser dressing. Keep in mind that pickles and other salty ingredients in Olivier salad will season the finished dish further.
- Fold the dressing into about 8 cups (1.9 L) of fully cooled, diced Olivier salad ingredients. Begin with roughly three-quarters of the dressing, toss gently, and add more only as needed to coat everything. If making the dressing ahead, cover and refrigerate it promptly.
Tips
- Cool the salad ingredients first. Warm potatoes can make mayonnaise oily and loosen the dressing. Let cooked ingredients cool completely before mixing, and drain pickles or other wet ingredients well.
- Adjust gradually. Pickle brines vary in saltiness and acidity. Taste the dressing before adding extra salt, and add brine in small amounts so it does not overpower the salad.
- Choose a substitute thoughtfully. If you do not have pickle brine, use an extra teaspoon of lemon juice or white wine vinegar and loosen with a teaspoon of water. The flavor will be less pickle-forward. Plain yellow mustard works instead of Dijon, but it will taste sharper and more familiar than traditional mild mustard.
- Keep the dressing separate until serving when possible. Diced vegetables can release water as they sit. Tossing shortly before serving helps the salad stay creamy rather than watery.
Serving Suggestions
Use this quantity to dress approximately 8 cups (1.9 L) of chilled Olivier salad, adjusting to suit the amount and the ingredients. The salad commonly includes diced potatoes, carrots, peas, hard-boiled eggs, pickles, and cooked chicken, ham, or bologna; recipes vary by household and region. Fold gently with a wide spoon so the potato cubes and other pieces retain their shape.
Serve the dressed salad cold as a side dish, a buffet salad, or a filling for small sandwiches and tartlets. A little chopped dill or parsley on top adds color. Keep it chilled until it is time to eat, especially at picnics or gatherings.
Variations
More traditional and mild: Use a mild Russian-style mustard and omit the dill. Some versions of Olivier salad use a mayonnaise dressing with little or no mustard, so you can reduce the mustard to 1 teaspoon for a gentler taste.
Lighter texture: Replace up to ¼ cup (60 g) of the mayonnaise with plain, unsweetened Greek yogurt. The result is tangier and less rich; add pickle brine cautiously because yogurt already brings acidity.
Herb dressing: Stir in 1 tablespoon (4 g) chopped dill and 1 tablespoon (4 g) chopped parsley. This gives the dressing a fresher, more pronounced herbal flavor.
Extra savory: Add 1 teaspoon (5 ml) Worcestershire sauce, if suitable for your diet, or a pinch of finely grated horseradish. Either changes the flavor noticeably, so mix it into the dressing in small amounts and taste before combining with the salad.
Storage and Reheating
Store the dressing in a clean, covered container in the refrigerator and use it within 3 days for best quality; follow the mayonnaise label if it gives a shorter period after opening. Do not leave it at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Discard dressing that has been left out longer.
Once mixed with salad ingredients, refrigerate the Olivier salad within 2 hours and use it within 3 to 4 days. Keep it at 40°F (4°C) or colder, and use a clean serving utensil. This mayonnaise-based salad is served cold, so reheating is not recommended; do not freeze it, as thawing can make the dressing separate and the vegetables soft.
Frequently Asked Questions
Is Olivier salad dressing just mayonnaise?
Mayonnaise is the main ingredient, but mustard and pickle brine give the dressing its characteristic tang. Lemon juice or vinegar rounds out the flavor, while salt and pepper are adjusted to taste.
Can I make the dressing ahead?
Yes. Whisk it up to 3 days ahead, cover, and refrigerate. Stir it before using, then taste again: cold temperatures can mute flavors, and you may want a small splash of pickle brine to refresh it.
How much dressing should I use for Olivier salad?
This recipe makes about 1¼ cups (300 ml), enough for roughly 8 cups (1.9 L) of salad ingredients. Start with three-quarters of the amount and add more until the ingredients are coated but not swimming in dressing.
Can I use sour cream instead of mayonnaise?
You can replace some of the mayonnaise with sour cream, but replacing all of it produces a thinner, tangier dressing with a different texture. For a closer result, substitute no more than one-quarter of the mayonnaise and taste before adding more acid or salt.
Why did my dressing become watery?
Warm potatoes, incompletely drained pickles, or vegetables that release moisture while sitting can thin the dressing. Cool cooked ingredients fully, drain wet additions, and mix the salad shortly before serving. If it has only loosened slightly, stir in a spoonful of mayonnaise.
Is this dressing suitable for people avoiding eggs?
Standard mayonnaise contains egg. Use a commercially prepared egg-free mayonnaise instead, checking its label for ingredients and storage instructions; the flavor and thickness may differ, so adjust the mustard and brine to taste.
Related
- Profiteroles: Crisp Choux Puffs With Cream and Chocolate
- Old Castle Tempering: A Spiced Butter Tadka
- Rosemary in Tagine: A Fragrant Chicken Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).