📝 About This Recipe
A cornerstone of Slavic festive tradition, the Olivier Salad is a luxurious medley of tender root vegetables, savory proteins, and crisp pickles bound in a silky, herb-flecked dressing. Originally created in the 1860s at Moscow’s Hermitage Restaurant, this modern version balances earthy potatoes and sweet carrots with the bright pop of green peas and the salty crunch of traditional brined cucumbers. It is the ultimate comforting entrée salad, offering a nostalgic taste of Eastern Europe that is both hearty enough for a main meal and elegant enough for a celebration.
🥗 Ingredients
The Foundation
- 3 medium Yukon Gold Potatoes (scrubbed, skins left on for boiling)
- 2 large Carrots (peeled)
- 4 Large Eggs (hard-boiled and chilled)
- 1.5 cups Cooked Ham or Mortadella (diced into 1/4 inch cubes; can substitute with boiled chicken breast)
The Crunch and Zest
- 2 Persian Cucumbers (finely diced)
- 3-4 large Dill Pickles (fermented/brined style preferred, finely diced)
- 1 cup Sweet Green Peas (canned or blanched frozen peas, drained)
- 4 stalks Green Onions (finely chopped)
The Signature Dressing
- 3/4 cup Mayonnaise (high-quality, full-fat)
- 2 tablespoons Sour Cream (for a lighter, tangier finish)
- 1 teaspoon Dijon Mustard
- 2 tablespoons Fresh Dill (finely chopped)
- Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Place the unpeeled potatoes and whole carrots in a large pot. Cover with cold salted water and bring to a boil.
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2
Reduce heat to a simmer. Cook the carrots for about 15-20 minutes and the potatoes for 25-30 minutes, or until a knife slides easily into the center. Do not overcook; they must remain firm enough to cube.
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3
While vegetables cook, place eggs in a separate small pot of boiling water for 9 minutes. Transfer immediately to an ice bath, peel once cooled, and set aside.
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4
Remove the cooked potatoes and carrots from the water and let them cool completely to room temperature. This is crucial for achieving clean, sharp cubes.
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5
Once cooled, peel the skins off the potatoes and carrots. Dice them into uniform 1/4-inch cubes.
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6
Dice the hard-boiled eggs, ham (or chicken), pickles, and fresh cucumbers into the same 1/4-inch size to ensure a consistent texture in every bite.
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7
In a large mixing bowl, combine the diced potatoes, carrots, eggs, ham, pickles, fresh cucumbers, and green onions.
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8
Gently fold in the drained green peas, being careful not to smash them.
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9
In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and chopped fresh dill.
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10
Pour the dressing over the salad components. Using a large spatula, fold the ingredients together until everything is evenly coated in the creamy dressing.
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11
Taste and season with salt and freshly cracked black pepper. Note that the pickles provide saltiness, so taste before adding extra salt.
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12
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This allows the flavors to meld and the starch in the potatoes to settle.
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13
Before serving, give the salad one last gentle toss. Transfer to a clean serving bowl and garnish with an extra sprig of dill.
💡 Chef's Tips
For the best texture, always dice your ingredients into uniform sizes—aim for the size of a green pea. Boiling the potatoes in their skins (in their 'jackets') prevents them from becoming waterlogged and mushy. If using canned peas, ensure they are thoroughly drained and rinsed to keep the salad colors bright. Always let your boiled ingredients cool completely before dicing; warm potatoes will turn into mash when mixed with mayo. For a lighter version, you can substitute half the mayonnaise with Greek yogurt or more sour cream.
🍽️ Serving Suggestions
Serve chilled in a large glass bowl to showcase the colorful diced ingredients. Pair with a thick slice of toasted dark rye bread or pumpernickel. Serve alongside a crisp glass of chilled vodka or a sparkling dry cider. Accompany with a side of lightly pickled beets for a vibrant color contrast. For a truly traditional experience, serve as part of a 'Zakuski' spread with smoked fish and olives.