📝 About This Recipe
Born in the 1860s at Moscow's legendary Hermitage restaurant, the Olivier Salad—known globally as Russian Salad—is the crown jewel of Slavic celebratory feasts. This sophisticated medley combines tender root vegetables, brined pickles, and savory proteins in a silky, creamy dressing that balances earthiness with a bright, vinegary snap. It is more than just a potato salad; it is a nostalgic masterpiece of texture and flavor that has graced holiday tables for over a century.
🥗 Ingredients
The Foundation
- 3 medium Yukon Gold potatoes (scrubbed, boiled in skins until tender)
- 2 large Carrots (scrubbed, boiled until fork-tender)
- 4 Large eggs (hard-boiled and chilled)
The Savory Elements
- 1 cup Bolonaya or cooked ham (diced into 1/4 inch cubes; can substitute with boiled chicken breast)
- 3-4 medium Kosher dill pickles (finely diced; use fermented pickles for best flavor)
- 1 can Sweet peas (15oz can, drained and rinsed; or blanched frozen peas)
- 1/2 cup Green onions (finely sliced)
- 3 tablespoons Fresh dill (finely chopped)
The Dressing
- 3/4 cup High-quality Mayonnaise (preferably a rich, European-style brand)
- 1/4 cup Sour cream (full fat for authentic creaminess)
- 1 teaspoon Dijon mustard (for a subtle sharp kick)
- to taste Salt and freshly ground black pepper
- 1 tablespoon Pickle brine (reserved from the pickle jar)
👨🍳 Instructions
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1
Place the unpeeled potatoes and carrots in a large pot of salted water. Bring to a boil, then reduce heat and simmer for 25-30 minutes until a knife easily pierces the center. Do not overcook; they must hold their shape.
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2
In a separate small pot, boil the eggs for 10 minutes. Immediately transfer to an ice bath to stop the cooking process and ensure easy peeling.
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3
Once the vegetables are cooked, drain and let them cool completely to room temperature. This is crucial—dicing warm vegetables will result in a mushy salad.
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4
Peel the cooled potatoes and carrots using your fingers or a small paring knife. The skins should slip right off.
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5
Dice the potatoes, carrots, and hard-boiled eggs into uniform 1/4-inch cubes. The secret to a beautiful Olivier is consistent sizing, roughly the size of a pea.
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6
Dice the ham (or chicken) and the dill pickles into the same 1/4-inch size. If the pickles are very juicy, give them a light squeeze to remove excess moisture.
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7
In a very large mixing bowl, combine the diced potatoes, carrots, eggs, ham, pickles, drained peas, and sliced green onions.
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8
In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and pickle brine until smooth.
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9
Gently fold the dressing into the vegetable mixture using a rubber spatula. Use a folding motion rather than stirring to keep the delicate cubes intact.
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10
Stir in the freshly chopped dill and season generously with salt and black pepper. Taste as you go, as the pickles and ham already provide saltiness.
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11
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight is preferred. This allows the flavors to meld and the starch to set.
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12
Before serving, give the salad one last gentle toss. If it looks too dry, add an extra tablespoon of mayonnaise.
💡 Chef's Tips
For the most authentic texture, always boil the vegetables in their skins to preserve the starch and prevent water-logging. Precision dicing is key; aim for all ingredients to be the same size as the green peas for a professional look. If using chicken instead of ham, poach the breast in aromatics (bay leaf, peppercorns) for deeper flavor. Avoid using 'sweet' pickles or relish; the salad requires the sharp, salty tang of fermented or kosher dill pickles. Make the salad a day in advance; the resting period in the fridge is when the magic truly happens.
🍽️ Serving Suggestions
Serve chilled in a glass bowl or pressed into a ring mold for a formal presentation. Pair with a crisp, dry vodka served straight from the freezer for the ultimate Russian experience. Accompany with thick slices of dark rye bread and salted butter. Serve alongside roasted meats like Beef Stroganoff or a simple roast chicken. Garnish with a few sprigs of fresh dill and a halved hard-boiled egg on top.