📝 About This Recipe
Born in the 1860s at Moscow's Hermitage Restaurant, the Olivier Salad has evolved from a secret aristocratic delicacy into the ultimate centerpiece of Slavic celebrations. This recipe balances creamy, tangy, and crunchy textures, featuring tender root vegetables, savory proteins, and the essential 'crunch' of fermented pickles. It is a nostalgic, hearty masterpiece that tastes even better the day after it’s made.
🥗 Ingredients
The Foundation
- 3-4 medium Yukon Gold Potatoes (boiled in their skins (in uniform))
- 2 large Carrots (scrubbed, boiled whole until tender)
- 4 pieces Large Eggs (hard-boiled and chilled)
The Savory & Crunchy Mix
- 12 ounces Cooked Ham or Bologna (traditionally 'Doktorskaya' sausage, or use roasted chicken breast)
- 4-5 medium Dill Pickles (fermented/brined pickles are best, finely diced)
- 1 can (15 oz) Sweet Canned Peas (drained thoroughly)
- 1/2 piece English Cucumber (fresh, finely diced for a bright finish)
- 3-4 stalks Green Onions (finely chopped)
The Creamy Dressing
- 1 cup High-quality Mayonnaise (preferably Hellmann's or a Russian brand)
- 2 tablespoons Sour Cream (adds a traditional tang)
- 1 teaspoon Dijon Mustard (optional, for a little bite)
- to taste Salt and Black Pepper (be cautious as pickles and mayo are salty)
- 2 tablespoons Fresh Dill (finely chopped)
👨🍳 Instructions
-
1
Place the unpeeled potatoes and carrots in a large pot of salted water. Bring to a boil and simmer for 25-30 minutes until tender but not falling apart; a knife should pierce them easily.
-
2
In a separate smaller pot, boil the eggs for 9-10 minutes. Immediately transfer them to an ice bath to stop the cooking process and ensure easy peeling.
-
3
Drain the cooked vegetables and let them cool completely to room temperature. This is crucial; if you cut them while warm, the salad will become mushy.
-
4
Once cooled, peel the skins off the potatoes and carrots using your fingers or a small paring knife. Peel the eggs as well.
-
5
The secret to a beautiful Olivier is the dice: cut the potatoes, carrots, eggs, and ham into uniform 1/4-inch cubes. They should be roughly the size of the green peas.
-
6
Finely dice the dill pickles and the fresh cucumber. If the pickles are very juicy, give them a light squeeze to remove excess brine before adding to the bowl.
-
7
In a very large mixing bowl, combine the diced potatoes, carrots, ham, eggs, pickles, and fresh cucumber.
-
8
Add the drained peas and the finely chopped green onions to the bowl.
-
9
In a small separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and chopped fresh dill until smooth.
-
10
Pour the dressing over the salad ingredients. Using a large spatula, fold everything together gently so you don't smash the potatoes.
-
11
Taste the salad and adjust seasoning with salt and freshly cracked black pepper. Remember that the flavors will develop as it sits.
-
12
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight is preferred for the best flavor profile.
-
13
Before serving, give it one last gentle stir. If it looks too dry, add an extra tablespoon of mayonnaise.
💡 Chef's Tips
For the best texture, always boil the vegetables in their skins to keep the starch contained. Ensure all ingredients are diced to a uniform size (about the size of a pea) for a professional look. Use naturally fermented pickles (half-sour) rather than vinegar-heavy bread and butter pickles for an authentic taste. If using chicken instead of ham, poach the breast gently to keep it moist. Don't over-mix; use a folding motion to keep the cubes distinct and the salad airy.
🍽️ Serving Suggestions
Serve chilled in a large glass bowl or molded into a ring for a festive presentation. Pair with a crisp, cold vodka or a dry sparkling wine like Sovetskoye Shampanskoye. Accompany with thick slices of dark rye bread or Borodinsky bread. Goes perfectly alongside other 'Zakuski' (appetizers) like smoked salmon or pickled herring. Add a sprig of fresh dill or a few halved quail eggs on top for an elegant garnish.