Olivier Salad Calories and a Classic Recipe

Olivier salad is a chilled Russian salad of potatoes, carrots, peas, pickles, eggs and diced meat bound with mayonnaise; versions vary by household and region. Its calories depend mostly on the amount and type of mayonnaise and meat, so this recipe gives a practical estimate alongside a classic, balanced preparation.

Ingredients

12 oz (340 g) boneless, skinless chicken breast
2 medium Yukon Gold potatoes, about 12 oz (340 g) total
2 medium carrots, about 6 oz (170 g) total
3 large eggs
1 cup (150 g) frozen peas
3 medium dill pickles, about 4 oz (115 g), drained and finely diced
2 tablespoons (30 ml) pickle brine, optional
½ cup (120 g) mayonnaise
½ teaspoon fine salt, plus more for the cooking water
¼ teaspoon ground black pepper
2 tablespoons (6 g) chopped fresh dill, optional

Instructions

Put the chicken in a saucepan and cover with cold water by about 1 inch (2.5 cm). Bring just to a gentle simmer, then reduce the heat and cook until the thickest part reaches 165°F (74°C) on a food thermometer, the USDA FSIS safe minimum for poultry. This usually takes 12–16 minutes, depending on thickness. Transfer the chicken to a clean plate and cool; discard the cooking water or save it for another use.
While the chicken cooks, place the whole potatoes and carrots in a separate saucepan and cover with cold water. Add a pinch of salt, bring to a boil, then simmer until a thin knife passes through the vegetables with slight resistance: about 18–22 minutes for the potatoes and 12–16 minutes for the carrots. Remove each vegetable as it is ready so it does not become waterlogged. Drain and cool until easy to handle.
Place the eggs in a saucepan and cover with cold water. Bring to a boil, cover, turn off the heat and let stand for 10–12 minutes. Transfer to a bowl of ice water for 5 minutes, then peel. The yolk and white should be firm. Cook the peas in boiling water for 2–3 minutes, then drain and cool; if using very small peas, follow the package directions.
Peel the cooled potatoes and carrots if desired. Cut them, the chicken, eggs and pickles into even ¼-inch (6 mm) dice. Drain the pickles well so their brine does not make the salad watery. Let the cooked ingredients cool completely before mixing.
In a large bowl, stir together the mayonnaise, salt, pepper and, if using, 1 tablespoon (15 ml) pickle brine. Fold in the diced chicken, vegetables, eggs, peas and pickles until evenly coated. Taste and adjust seasoning; add the remaining brine only if you want a tangier salad.
Cover and refrigerate for at least 30 minutes so the flavors settle. Fold in the dill just before serving, if desired. Keep the salad chilled until it is ready to go to the table.

Tips

Dice evenly: Pieces of roughly the same size make each spoonful balanced and help the salad hold together.
Prevent a watery salad: Drain the peas and pickles thoroughly, and cool all ingredients before adding mayonnaise. Warm vegetables can loosen the dressing.
Choose your mayonnaise carefully: The recipe uses regular mayonnaise for a creamy, traditional-style dressing. Reduced-fat mayonnaise can be substituted, but may taste less rich and can become thinner after chilling.
Mind the chilling time: The 30-minute rest improves flavor, but do not leave the salad out to chill. Refrigerate promptly, especially because it contains chicken, eggs and mayonnaise.

Serving Suggestions

Serve Olivier salad cold as a side dish or as part of a holiday or buffet spread. It pairs well with roast meat, grilled vegetables, rye bread or a simple green salad. For a neat presentation, spoon it into a serving bowl and finish with a little dill or a few peas. If serving buffet-style, set out a small portion and keep the rest refrigerated, replenishing the bowl as needed rather than letting the whole batch sit at room temperature.

Variations

Use bologna or ham: Many versions use cooked bologna or ham instead of chicken. Choose fully cooked meat and cut it into the same small dice; the flavor will be saltier and more traditional to some family versions. You can also use cooked beef, provided it was safely cooked and chilled.

Make it vegetarian: Leave out the chicken and add another ½ cup (75 g) peas, or use diced cooked firm tofu. The result is lighter in savory flavor, so taste and adjust the salt and pickle brine.

Swap the pickles: Use finely diced cornichons or another crisp, brined dill pickle. Sweet pickles make the salad noticeably sweeter. If dill pickles are unavailable, chopped capers can add briny flavor, though they do not provide the same crunch.

Adjust the dressing: For a less mayonnaise-forward salad, replace up to half of the mayonnaise with plain Greek yogurt. This makes the dressing tangier and less rich; add it gradually and keep the finished salad chilled.

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 eat it within 3–4 days. Do not freeze it: potatoes and mayonnaise-based dressing tend to become watery or grainy after thawing. This salad is served cold, so reheating is not recommended. Discard any portion left at room temperature beyond the safe time limits.

Frequently Asked Questions

How many calories are in Olivier salad?
For this recipe, a reasonable estimate is about 330 calories per serving, assuming six equal servings and regular mayonnaise. Actual calories vary with the exact mayonnaise, chicken, vegetable sizes and serving weight. For a more precise figure, calculate from the nutrition labels of the ingredients you use and divide by the number of portions.

What contributes most of the calories?
Mayonnaise is the most calorie-dense ingredient in this version. The chicken, eggs and potatoes also contribute energy, while peas and carrots add smaller amounts. Reducing the mayonnaise or replacing part of it with plain yogurt will change the estimate, but the final number depends on the products and quantities used.

Can I make Olivier salad the day before?
Yes. Prepare and refrigerate it in a covered container, then stir gently before serving and check the seasoning. If you prefer a fresher texture, hold back a little dill until serving. Keep the salad cold and follow the storage time above.

Can I use canned peas?
Yes. Drain and rinse them well, then pat them dry so they do not add excess liquid. Canned peas are softer than briefly cooked frozen peas, so fold them in gently to avoid mashing.

Why did my salad turn mushy?
The vegetables may have been overcooked, or they may have been mixed while warm. Simmer potatoes and carrots only until just tender, lift them from the water as they finish, and cool them completely before dicing and dressing.

Can I make it without meat?
Yes. Omit the chicken and increase the peas, or add diced cooked tofu. Since meat contributes a savory, substantial quality, you may want a little extra dill, pepper or pickle brine; add any extra seasoning a little at a time.

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).