Olivier salad is a chilled Russian salad of diced potatoes, vegetables, eggs, pickles, and a creamy dressing; this country-style version adds chicken for a hearty main-course salad. Its gentle tang and tender, evenly cut ingredients make it satisfying without being complicated, and the proportions can be adjusted to suit regional and family preferences.
Ingredients
- 1 lb boneless, skinless chicken breast (450 g)
- 1 lb waxy potatoes, such as Yukon Gold (450 g), scrubbed
- 2 medium carrots (about 170 g), peeled
- 3 large eggs
- 1 cup (150 g) frozen peas
- 3 medium dill pickles (about 150 g), drained
- ½ small yellow onion (about 35 g), finely minced
- ¾ cup mayonnaise (180 ml)
- 1 tablespoon Dijon mustard (15 ml)
- 1 tablespoon pickle brine (15 ml), plus more to taste
- ½ teaspoon fine salt (3 g), plus salt for the cooking water
- ¼ teaspoon black pepper (about 0.5 g)
- 2 tablespoons chopped fresh dill (6 g), optional
- 1 tablespoon chopped parsley (4 g), optional
Instructions
- Put the chicken in a saucepan and cover with cool water by about 1 inch (2.5 cm). Add a generous pinch of salt. Bring just to a gentle simmer, then lower 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 temperature for poultry. Depending on thickness, allow 12–18 minutes at a simmer. Transfer the chicken to a plate and cool. Avoid a hard boil, which can make the meat tough.
- While the chicken cooks, place the potatoes and carrots in a separate saucepan and cover with cold water by 1 inch (2.5 cm). Salt the water lightly and bring to a boil. Reduce to a steady simmer. Start checking the carrots after about 12 minutes and the potatoes after 18 minutes; remove each as soon as a thin knife slips into the center with slight resistance. They may finish at different times. Drain and cool until easy to handle.
- Put the eggs in a small saucepan and cover with cold water. Bring to a boil, cover, turn off the heat, and leave for 12 minutes. Transfer them to cold water to cool, then peel. The whites and yolks should be firm. Cook the peas in boiling water for 2–3 minutes, just until tender; drain and rinse briefly under cold water.
- Cut the cooled chicken, potatoes, carrots, eggs, and pickles into small, roughly even dice, about ¼ inch (6 mm). Mince the onion finely so its flavor is distributed rather than sharp in large bites. Drain the peas thoroughly. For a neater salad, keep the pieces similar in size and avoid crushing the soft potatoes.
- In a large bowl, stir together the mayonnaise, mustard, pickle brine, salt, and pepper. Add the diced ingredients, peas, and herbs if using. Fold gently until evenly coated. Taste and adjust with more brine, salt, or pepper; pickles vary in saltiness, so season gradually.
- Cover and refrigerate for at least 30 minutes before serving. This short chill lets the flavors come together and makes the salad easier to serve. Stir once before bringing it to the table, and keep it chilled until then.
Tips
- Waxy potatoes hold their shape better than floury varieties. Cook potatoes and carrots whole, then dice after cooling; cutting them first can lead to waterlogged or crumbly pieces.
- For a milder onion flavor, rinse the minced onion under cold water and drain it well, or replace it with 2 tablespoons (20 g) finely sliced scallion.
- Mayonnaise gives the familiar rich dressing. You can replace up to half with plain Greek yogurt or sour cream, but the result will be tangier and less rich; add pickle brine carefully.
- Keep the dice small and the mixing gentle. Overmixing breaks down potatoes and turns a distinct, chunky salad pasty.
Serving Suggestions
Serve Olivier salad cold as a substantial lunch, a picnic-style side, or part of a buffet with rye bread, sliced cucumbers, tomatoes, and fresh greens. A spoonful of extra dill or a few thin pickle slices makes a simple garnish. For a meal, pair it with a crisp green salad or roasted vegetables; because it is rich and filling, light accompaniments work especially well.
For a buffet, set the serving bowl over a larger bowl of ice and put out a small spoon so guests can take portions without repeatedly handling the salad. Return the bowl to the refrigerator promptly rather than leaving it on the table throughout the meal.
Variations
Olivier salad has many regional and household versions, so this chicken-and-vegetable combination is one practical country-style approach rather than a single definitive formula. For a more traditional Russian-style version, use cooked bologna or doctor’s sausage in place of the chicken; dice it to the same size and use a product that is ready to eat. Cooked beef can also replace chicken, though it makes the salad more robust.
For a vegetarian version, omit the chicken and add another ¾ cup (120 g) of peas or 1 cup (150 g) of diced, cooked mushrooms. For a brighter flavor, stir in 1 tablespoon (15 ml) lemon juice or a little extra pickle brine. Capers can stand in for some of the pickles, but they are saltier and less crisp, so start with 1 tablespoon (9 g) and taste before adding more.
Storage and Reheating
Refrigerate the salad within 2 hours of making it, in a covered container at 40°F (4°C) or colder. It keeps for up to 3 days refrigerated; the vegetables may soften and the dressing may loosen over time. Stir gently before serving and discard it if it has been left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
This is a cold salad and should not be reheated. For best texture, do not freeze it: mayonnaise-based dressing can separate and cooked potatoes can become grainy when thawed. If preparing ahead, cook and chill the components separately, then dice and dress the salad no more than a day before serving.
Frequently Asked Questions
Can I make Olivier salad the day before?
Yes. Prepare it up to 24 hours ahead, cover, and refrigerate. The flavors meld as it chills, though the potatoes may absorb some dressing. Stir before serving and add a spoonful of mayonnaise or pickle brine if it seems dry.
Can I use leftover cooked chicken?
Yes, provided it was cooled and refrigerated safely. Dice it and use about 2 cups (300 g). Keep the finished salad cold, and follow the same 3-day refrigerated storage limit.
What can I use instead of dill pickles?
Sweet or bread-and-butter pickles work, but they make the salad noticeably sweeter. Use less pickle brine at first and add mustard or a little lemon juice to balance the flavor. Cornichons are a good tart substitute; use about ½ cup (80 g) chopped.
Why is my salad watery?
Wet peas, warm vegetables, or poorly drained pickles can thin the dressing. Cool all cooked ingredients completely, drain them well, and pat pickles dry before dicing. If the finished salad is loose, chill it and stir in a little extra mayonnaise.
Do I have to peel the potatoes?
No. Thin-skinned potatoes can be left unpeeled if scrubbed well. Peeling gives a softer, more uniform texture and is often preferred for a classic-looking diced salad.
How do I know the chicken is safely cooked?
Check the thickest part with a food thermometer; it must reach 165°F (74°C), the USDA FSIS safe minimum for poultry. Color alone is not a reliable temperature check.
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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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