📝 About This Recipe
A cornerstone of Russian celebratory feasts, the Olivier Salad is a luxurious medley of tender root vegetables, savory proteins, and tangy pickles bound in a creamy, velvet-smooth dressing. Originally created by chef Lucien Olivier in the 1860s, this modern iteration balances the earthy sweetness of carrots and potatoes with the sharp crunch of brined cucumbers. It is more than just a potato salad; it is a nostalgic, festive centerpiece that defines the spirit of Eastern European hospitality.
🥗 Ingredients
The Foundation
- 3-4 medium Yukon Gold potatoes (scrubbed clean, skins left on for boiling)
- 2 large Carrots (peeled after boiling)
- 4 pieces Large eggs (hard-boiled and chilled)
- 1 pound Bologna (Doktorskaya Kolbasa) or cooked chicken breast (diced into 1/4 inch cubes)
The Crunch and Tang
- 2 pieces Persian cucumbers (fresh, finely diced)
- 4-5 medium Dill pickles (Russian or Polish style) (brined, not sweet; finely diced)
- 1 can Sweet canned peas (15 oz, drained and rinsed)
- 1/2 cup Green onions (finely chopped)
The Dressing and Seasoning
- 3/4 cup High-quality Mayonnaise (preferably European style)
- 2 tablespoons Sour cream (full fat, for added tang)
- 1 teaspoon Dijon mustard (optional, for a subtle kick)
- 3 tablespoons Fresh dill (finely minced)
- to taste Salt and Black pepper (be cautious with salt as pickles are salty)
👨🍳 Instructions
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1
Place the unpeeled potatoes and carrots in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer until tender but still firm (about 20-25 minutes for carrots, 30 minutes for potatoes).
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2
While vegetables cook, place eggs in a separate small pot, cover with water, bring to a boil, then cover and remove from heat. Let sit for 10 minutes, then transfer to an ice bath.
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3
Drain the cooked vegetables and let them cool completely to room temperature. This is crucial; warm vegetables will make the salad mushy.
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4
Peel the cooled potatoes and carrots. Dice them into small, uniform cubes, roughly the size of a green pea (approx. 1/4 inch).
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5
Peel the hard-boiled eggs and dice them to the same uniform size as the vegetables.
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6
Dice the ham or chicken breast, fresh cucumbers, and dill pickles into 1/4 inch cubes. Consistency in size is the secret to a professional Olivier.
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7
Place the diced potatoes, carrots, eggs, meat, cucumbers, and pickles into a very large mixing bowl.
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8
Add the drained peas and the finely chopped green onions to the bowl.
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9
In a separate small bowl, whisk together the mayonnaise, sour cream, and Dijon mustard until smooth.
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10
Pour the dressing over the salad ingredients. Add the minced fresh dill.
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11
Using a large spatula, gently fold the ingredients together until everything is evenly coated. Avoid over-mixing to keep the cubes intact.
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12
Taste and season with salt and freshly ground black pepper. Remember the flavors will develop as it chills.
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13
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, before serving.
💡 Chef's Tips
For the best texture, boil the potatoes and carrots the night before and refrigerate them; they will be much easier to dice cleanly. Always use 'Doktorskaya' style bologna or mortadella for the most authentic flavor, or use roasted chicken for a lighter version. Try to dice every ingredient to the size of a green pea; uniform pieces ensure you get every flavor in a single bite. If the salad seems too dry after chilling, fold in an extra tablespoon of mayonnaise or a splash of pickle brine just before serving. Don't skip the fresh cucumbers; they provide a vital brightness that cuts through the rich mayonnaise.
🍽️ Serving Suggestions
Serve chilled in a large crystal bowl for a traditional festive look. Mold the salad using a ring mold on individual plates for a sophisticated, fine-dining presentation. Pair with a crisp, cold vodka or a dry sparkling wine to balance the creaminess. Serve alongside dark rye bread or toasted sourdough points. Top with a sprig of fresh dill and a few extra peas or a slice of hard-boiled egg for garnish.