Olivier salad is a chilled Russian salad of diced potatoes, carrots, peas, pickles, eggs, and cooked meat bound with mayonnaise. It is served as a side dish or a filling party salad; family and regional versions vary, so this recipe offers a practical, balanced classic-style combination.
Ingredients
- 1 lb (450 g) Yukon Gold or waxy potatoes, scrubbed and left whole
- 2 medium carrots (about 150 g), peeled
- 3 large eggs
- 1 cup (150 g) frozen peas
- 8 oz (225 g) cooked ham, cut into small dice
- 3 medium dill pickles (about 150 g), drained and diced
- 2 tablespoons (30 ml) pickle brine, plus more to taste
- ½ cup (120 g) mayonnaise
- 1 teaspoon (5 g) Dijon mustard
- ¼ teaspoon fine salt, plus more for the cooking water
- ⅛ teaspoon black pepper
- 2 tablespoons (6 g) finely chopped fresh dill, optional
Instructions
- Put the potatoes and carrots in a saucepan and cover with cold water by about 1 inch (2.5 cm). Add a generous pinch of salt. Bring to a boil, then lower the heat and simmer until fork-tender but not falling apart: begin checking the carrots at 12 minutes and the potatoes at 18 minutes. Remove each vegetable as it is ready; potatoes may take about 20–25 minutes and carrots about 15–20 minutes, depending on size. Drain and cool until easy to handle.
- Meanwhile, place the eggs in a small saucepan and cover with cold water. Bring to a boil, cover, turn off the heat, and leave for 10–12 minutes. Transfer the eggs to a bowl of cold water. Cook the peas in boiling water for 2–3 minutes, just until tender, then drain and rinse under cold water. For whole boiled eggs, cook until the yolk and white are firm.
- Peel the cooled potatoes and eggs. Dice the potatoes, carrots, eggs, ham, and pickles into pieces about ¼ inch (6 mm) wide. Keep the pieces similar in size so the salad is easy to scoop and the ingredients distribute evenly.
- In a large bowl, stir together the mayonnaise, mustard, pickle brine, salt, and pepper. Add the diced ingredients, peas, and dill if using. Fold gently until everything is coated, taking care not to mash the potatoes.
- Taste and adjust with additional pickle brine, salt, or pepper. Cover and refrigerate for at least 30 minutes before serving so the salad chills and the flavors come together. Give it a gentle stir just before serving.
Tips
- Cook vegetables whole. Whole potatoes and carrots absorb less water and are easier to dice neatly once cool. Stop cooking as soon as a knife slides in without resistance; overcooked vegetables can turn the salad mushy.
- Cool before dressing. Warm ingredients can loosen mayonnaise and make the salad greasy. Drain vegetables well and let them cool before mixing; refrigerate promptly once assembled.
- Choose a pickle you like. Dill pickles give a tart, savory flavor. If using sweet pickles, reduce the brine and taste before adding extra salt. Finely diced pickles spread their flavor throughout the bowl.
- Make it meat-free if needed. Omit the ham and add extra peas or diced cooked potato. For a more traditional-style variation in some households, use cooked chicken or bologna; either should be fully cooked and chilled before dicing.
Serving Suggestions
Serve Olivier salad cold as a side with roast chicken, grilled meat, baked fish, or a spread of other salads and breads. It also works as a light lunch with rye bread or crackers. Spoon it into a serving bowl or onto individual plates, and finish with a little chopped dill or a few thin pickle slices if desired. Because mayonnaise-based salads should not sit out for long, set out a modest portion and keep the rest chilled until needed.
Variations
Olivier salad has many household and regional versions. For a chicken version, replace the ham with 8 oz (225 g) of cooked, chilled chicken breast or thigh. If cooking chicken specifically for this salad, check the thickest part with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C), then cool it promptly before dicing.
For a meatless bowl, leave out the ham and increase the peas to 1½ cups (225 g), or add ½ cup (75 g) diced cooked celery root for a more earthy flavor. Some versions include ½ cup (75 g) diced apple for sweetness; it makes the salad fruitier and less savory. You can also swap half the mayonnaise for plain Greek yogurt, though the result will be tangier and less rich. Add the yogurt shortly before serving for the best texture.
Storage and Reheating
Refrigerate Olivier salad within 2 hours of preparation, or within 1 hour if the room or outdoor temperature is above 90°F (32°C). Store it covered in a clean, airtight container at 40°F (4°C) or colder and use within 3–4 days. Do not leave it at room temperature for more than 2 hours; discard it if it has been left out longer. This salad is served cold, so reheating is not recommended. Avoid freezing it: mayonnaise can separate and the diced vegetables may become watery or soft after thawing.
Frequently Asked Questions
Can I make Olivier salad the day before?
Yes. Prepare it up to 24 hours ahead, cover, and refrigerate. The flavors will mingle, although the potatoes may absorb some dressing; stir gently before serving and add a spoonful of mayonnaise or pickle brine if it seems dry.
What meat is traditionally used?
Recipes vary. Cooked ham, chicken, bologna, or other mild cooked meats are common choices, while some versions omit meat entirely. Use a fully cooked meat and cool it before mixing it into the salad.
Can I use canned peas?
Yes. Drain and rinse them well, then fold them in carefully because canned peas are softer than briefly cooked frozen peas. Frozen peas usually keep their shape and bright color better.
Why is my salad watery?
Vegetables may have been overcooked, or peas and pickles may not have been drained. Let cooked vegetables cool and dry, drain the peas thoroughly, and blot very wet pickles before dicing. Add dressing gradually rather than all at once.
Can I make it without mayonnaise?
For a lighter, tangier dressing, replace some or all of the mayonnaise with plain Greek yogurt or sour cream. The flavor and texture will differ from the classic creamy version, so season gradually with mustard, brine, salt, and pepper.
How small should I dice the ingredients?
Aim for pieces around ¼ inch (6 mm). Small, even dice make each serving cohesive, but avoid chopping so finely that the potatoes break down into a paste.
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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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