Olivier Salad Tarkov: Classic Russian Potato Salad

Olivier salad, known in many countries as Russian salad, combines tender potatoes, carrots, peas, pickles, eggs, and diced meat in a creamy dressing. This home-style version uses cooked chicken and a little pickle brine for a savory, gently tangy salad that is served cold; ingredient choices vary from family to family.

Ingredients

1 lb (450 g) boneless, skinless chicken breast
2 medium Yukon Gold or waxy potatoes, about 12 oz (340 g) total
2 medium carrots, about 5 oz (140 g) total
3 large eggs
1 cup (150 g) frozen peas
3 medium dill pickles, about 4 oz (115 g), finely diced
1/2 cup (75 g) finely diced cooked ham, optional; omit for a chicken-only version
1/2 cup (120 g) mayonnaise
2 tablespoons (30 g) sour cream
1 tablespoon (15 ml) dill pickle brine, plus more to taste
1/4 teaspoon fine salt, plus more as needed
1/8 teaspoon black pepper
2 tablespoons (6 g) finely chopped fresh dill, optional

Instructions

Put the chicken in a small saucepan and add enough water to cover it by about 1 inch (2.5 cm). Bring to a gentle simmer, then lower the heat and cook until the thickest part reaches 165°F (74°C) on a food thermometer, the USDA FSIS safe minimum temperature for poultry. This usually takes 12–16 minutes, depending on thickness. Transfer the chicken to a plate and let it cool completely; discard the cooking water.
Meanwhile, scrub the potatoes and carrots but leave them whole and unpeeled. Place them in a saucepan, cover with cold water, and bring to a boil. Reduce to a steady simmer. Cook the carrots for about 15–20 minutes and the potatoes for about 20–25 minutes, removing each when a thin knife slides in with slight resistance. Avoid letting them turn mushy. Drain and cool until easy to handle.
Place the eggs in a separate saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a boil, cover, turn off the heat, and leave for 11 minutes. Transfer them to a bowl of ice water for 5 minutes, then peel. For whole boiled eggs, cook until the yolk and white are firm.
Cook the frozen peas according to the package directions, or simmer them in boiling water for 2–3 minutes until tender. Drain and cool promptly. Patting them dry helps keep the dressing from becoming watery.
Peel the cooled potatoes and carrots. Dice them, the chicken, eggs, and pickles into pieces about 1/4 inch (6 mm) across so each spoonful has a balanced mix. If using ham, dice it to the same size. Let all ingredients cool fully before dressing; warm ingredients can loosen the mayonnaise.
In a large bowl, stir together the mayonnaise, sour cream, pickle brine, salt, and pepper. Fold in the potatoes, carrots, chicken, eggs, peas, pickles, and optional ham and dill. Mix gently to avoid crushing the potatoes. Taste and adjust with a little more brine, salt, or pepper.
Cover and refrigerate for at least 1 hour before serving. This chilling time lets the flavors come together and ensures the salad is properly cold. Stir gently once more and check the seasoning just before serving.

Tips

Choose waxy potatoes, such as Yukon Gold or red potatoes, which hold their shape better than very floury baking potatoes. Cook them whole and dice them after cooling for neater pieces.
Keep the dice small and fairly even. Large chunks make the salad harder to serve evenly, while overmixing or overcooking can turn the potatoes into mash.
For a more traditional savory note, use cooked ham or finely diced bologna in place of some or all of the chicken. If using leftover cooked meat, make sure it was refrigerated safely and is still within its storage time.
Pickle saltiness varies. Start with the stated salt, then taste after chilling; add salt or brine gradually rather than seasoning heavily at the outset.

Serving Suggestions

Serve Olivier salad well chilled as a side dish, a light lunch, or part of a larger spread. It pairs well with rye bread, sliced cucumbers, tomatoes, or simply dressed leafy greens. Spoon it into a serving bowl and finish with a little dill, or offer it on small lettuce leaves for individual portions. For a buffet, set out a smaller bowl and replenish it from the refrigerator so the salad does not sit out for an extended time.

Variations

For a meat-free salad, leave out the chicken and ham and add extra peas or diced cucumber; the result is lighter and less savory. For a richer version, replace the sour cream with an equal amount of mayonnaise. If dill pickles are hard to find, use another crisp, tangy cucumber pickle, but taste before adding brine because sweetness and salt levels differ. Some versions include finely diced onion or fresh apple; add about 2 tablespoons (20 g) onion or 1/2 small apple (about 75 g) if you enjoy a sharper or sweeter contrast.

Storage and Reheating

Refrigerate the salad within 2 hours of preparation, in a covered container at 40°F (4°C) or colder. Keep it refrigerated and use within 3–4 days. Because this salad is served cold and contains mayonnaise, eggs, and cooked chicken, 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 any salad that has been left out longer; do not rely on smell or taste to judge whether it is safe. Freezing is not recommended because the potatoes and creamy dressing can become watery or grainy. Do not reheat; serve chilled.

Frequently Asked Questions

Can I make Olivier salad ahead?
Yes. Make it up to a day ahead, cover, and refrigerate. The flavors settle as it chills, though the potatoes may absorb some dressing. Before serving, stir gently and add a spoonful of mayonnaise or pickle brine if it seems dry.

Can I use leftover roast chicken?
Yes, provided it was promptly refrigerated and is still safe to eat. Dice it finely and use the same amount as the chicken in the recipe. There is no need to cook it again just to add it to a cold salad.

Why is my salad watery?
Common causes include dressing ingredients while still warm, peas that were not drained, or watery pickles. Cool ingredients completely, drain the peas well, and pat diced pickles dry if they are especially wet. Add dressing gradually if your vegetables seem moist.

Can I use canned peas?
Yes. Drain and rinse them gently, then pat them dry. They are softer than frozen peas, so fold them in last and use a light hand to keep them intact.

What can I use instead of mayonnaise?
Use plain, unsweetened Greek yogurt for some or all of the mayonnaise, or mix yogurt and mayonnaise in equal parts. Yogurt makes the dressing tangier and less rich, so season gradually and expect a slightly different texture.

Should Olivier salad be served cold?
Yes. Chill it for at least 1 hour and serve straight from the refrigerator or in a bowl set over ice for a longer meal. Keep any extra portions cold rather than leaving the entire batch on the table.

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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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