Olivier salad is a chilled salad of diced potatoes, carrots, peas, pickles, eggs, and a creamy dressing, associated with Russian and post-Soviet cooking. Recipes vary by region and household: some include chicken or bologna, while others keep the salad meat-free. The small, evenly cut ingredients and tangy dressing make it easy to adapt for a holiday table or a simple meal.
Ingredients
- 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
- 1 cup (150 g) diced cooked chicken or bologna, optional; omit for a vegetarian salad
- 3 medium dill pickles, about 5 oz (140 g), finely diced
- 1/2 cup (75 g) finely diced yellow onion or 3 scallions, about 30 g
- 1/2 cup (120 g) mayonnaise
- 1 tablespoon (15 ml) sour cream, optional, for a lighter, tangier dressing
- 1 teaspoon (5 ml) Dijon mustard
- 1 tablespoon (15 ml) pickle brine, plus more to taste
- 1/4 teaspoon fine salt, plus more for the cooking water
- 1/8 teaspoon ground black pepper
- 2 tablespoons (6 g) chopped fresh dill, optional
Instructions
- Put the potatoes and carrots, unpeeled, 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 to maintain a steady simmer. Cook the carrots for about 15–20 minutes and the potatoes for about 20–25 minutes, checking each with a knife; remove them as soon as they are tender but not falling apart.
- While the vegetables cook, 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. For whole boiled eggs, cook until the yolk and white are firm. Transfer the eggs to a bowl of ice water to cool, then peel. If using frozen peas, cook them in boiling water for 2–3 minutes, drain, and cool; follow package directions if they differ.
- Drain the potatoes and carrots and let them cool until easy to handle. Peel them, then chill for about 20 minutes so they are firm enough to dice neatly. This chilling time is included in the total. Meanwhile, dice the pickles, onion, eggs, and optional cooked chicken or bologna into small pieces about the size of a pea.
- In a large bowl, stir together the mayonnaise, optional sour cream, mustard, pickle brine, salt, and pepper. Add the cooled potatoes, carrots, eggs, peas, pickles, onion, and optional meat. Fold gently until everything is evenly coated, taking care not to mash the potatoes. Stir in dill if using.
- Taste and adjust with a little more pickle brine, salt, or pepper. Cover and refrigerate for at least 30 minutes before serving so the flavors can settle. If the salad seems dry after chilling, fold in a spoonful of mayonnaise just before serving.
Tips
- Keep the potato and carrot pieces similar in size for a balanced bite. Waxy potatoes hold their shape better than floury baking potatoes, which can crumble when mixed.
- Do not dress warm vegetables. Heat can loosen the mayonnaise and make the potatoes break down; cool everything completely before combining.
- For a sharper dressing, add pickle brine a teaspoon at a time. Pickles and mayonnaise vary in saltiness, so taste before adding more salt.
- Use commercially prepared mayonnaise or a pasteurized-egg mayonnaise, and keep the finished salad chilled. If serving outdoors, set the bowl over ice and return it to refrigeration promptly.
Serving Suggestions
Serve Olivier salad cold as a side dish alongside roast chicken, baked fish, grilled vegetables, or rye bread. It also works as part of a buffet with other chilled salads and sliced pickles. For a neat presentation, spoon it into a shallow serving bowl and finish with chopped dill, scallion greens, or a few thin pickle slices. Keep portions modest if it is one of several rich dishes, since the mayonnaise dressing makes it substantial.
Variations
Chicken Olivier: Use cooked, cooled chicken breast or thigh in place of bologna. If cooking chicken specifically for the salad, check the thickest part with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Cool it promptly before dicing.
Vegetarian: Leave out the meat and add another 1/2 cup (75 g) peas or diced cucumber. Cucumber is milder and less tangy than pickles, so keep some dill pickle for the characteristic bite.
More traditional-style tang: Use finely diced pickled cucumbers and a little extra brine. If dill pickles are unavailable, use another firm, sour pickled cucumber; sweet pickles make the salad noticeably sweeter.
Lighter dressing: Replace up to half the mayonnaise with plain Greek yogurt or sour cream. The result tastes tangier and less rich, and may release a little liquid as it stands; fold it gently before serving.
Apple variation: Add 1 small tart apple, about 5 oz (140 g), peeled and diced just before mixing. It brings crisp sweetness, so reduce the peas slightly if you want to keep the salad savory.
Storage and Reheating
Refrigerate the salad within 2 hours of preparation, or within 1 hour if it has been sitting in temperatures above 90°F (32°C). Store it covered in a refrigerator at 40°F (4°C) or colder and eat within 3–4 days. Do not leave it at room temperature for more than 2 hours; discard it if it has been out longer, since smell and appearance cannot reliably show whether it is safe. Olivier salad is served cold and should not be reheated. Freezing is not recommended because potatoes and mayonnaise-based dressing can separate and become watery or grainy.
Frequently Asked Questions
Can I make Olivier salad the day before?
Yes. Prepare it, cover it, and refrigerate it promptly. The flavors meld overnight, though the salad may firm up; stir gently and add a small spoonful of mayonnaise or pickle brine if needed before serving.
What meat is usually used?
Versions differ. Cooked chicken and bologna-style sausage are common choices, but the salad can also be meat-free. Choose a fully cooked ingredient and let it cool before mixing it in.
Can I use canned peas?
Yes. Drain them well and fold them in gently, since canned peas are softer than briefly cooked frozen peas. They may break down more easily when the salad is mixed.
Why did my salad turn watery?
Vegetables may have been dressed while warm, peas or pickles may not have been drained, or watery cucumber may have been added. Cool ingredients fully and drain them well; if liquid collects, carefully pour it off and fold the salad once.
Can I make it without mayonnaise?
Use plain Greek yogurt or sour cream, or a combination of the two. The flavor will be tangier and the texture less rich; season gradually, since the pickles already add salt and acidity.
How far ahead can I cut the vegetables?
Cook and dice the vegetables and eggs up to a day ahead, then refrigerate them in separate covered containers. Mix with the dressing a few hours before serving for a fresher texture, or the day before if convenience matters more.
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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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