Olivier Salad – Classic Russian Salad

A classic dish, born in Russia in the 1860’s but beloved across the globe to this day, the Olivier Salad is possibly the perfect picnic recipe.

The Olivier Salad, also known as Russian Salad, is a traditional dish that originated in Russia in the 1860s. It was created by Lucien Olivier, a Belgian chef who worked at the famous Hermitage restaurant in Moscow. The original version of the salad was a luxurious and elaborate dish, including ingredients like grouse, veal tongue, caviar, crayfish tails, capers, and smoked duck, all mixed with a secret recipe of Olivier’s special dressing.

Over time, the recipe has evolved significantly, especially during the Soviet era when more accessible and affordable ingredients replaced the exotic ones. The modern version of Olivier Salad typically includes boiled potatoes, carrots, peas, pickles, onions, hard-boiled eggs, and diced chicken or ham. These ingredients are combined with mayonnaise to create a rich and creamy texture. Some variations might include apples or fresh cucumbers for added crunch and freshness.

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In different parts of the world, Olivier Salad has been adapted to local tastes and ingredient availability. For instance, in Spain, it is known as “Ensaladilla Rusa” and often includes tuna and olives. In Iran, it might feature cooked chicken and a larger quantity of potatoes. Despite these regional variations, the essence of the salad—a mix of finely diced ingredients bound together by mayonnaise—remains the same.

Olivier Salad is a staple in Russian cuisine, particularly during festive occasions like New Year’s Eve, where it is almost always found on the table. It is beloved for its hearty, comforting qualities and its ability to be prepared in advance, making it convenient for large gatherings – and one of the best picnic dishes ever.

How to Make Olivier Salad – Russian Salad

1. Prepare the Vegetables

• Cook Potatoes and Carrots:
  • Steaming Method: Peel the carrots but leave the potatoes unpeeled. Prick the potatoes with a fork. Steam the potatoes for 30 minutes, then add the peeled carrots and steam for an additional 10-15 minutes, or until both are firm but tender when poked.
  • Boiling Method: Alternatively, you can boil the potatoes and carrots together until tender.
• Cook the Peas: Follow the package directions for cooking the frozen peas. Once cooked, set them aside to cool.

2. Cool and Dice

• Cool Vegetables: Allow the potatoes and carrots to cool until they can be handled easily.
• Peel Potatoes: Peel the potatoes by gently scraping off the thin layer of skin with your fingers or the back of a knife.
• Dice Vegetables: Dice the potatoes and carrots into 1/2-inch cubes. Place them into a medium serving bowl.
• Dice Eggs: Peel and dice the hardboiled eggs. Add them to the bowl.
• Chop Pickles: Finely chop the dill pickles. Add to the bowl along with the cooled peas.
• Add Ham (Optional): If using, dice the smoked ham and add to the bowl.

3. Mix and Chill

• Combine Ingredients: Gently mix all the ingredients together.
• Add Mayonnaise: Stir in 1 cup of mayonnaise to start with, adding more as needed to bind the salad together.
• Chill: Cover the salad and chill for at least one hour or overnight to allow the flavors to meld.

4. Garnish and Serve

• Garnish: Before serving, garnish the salad with finely chopped dill.

Recipe Notes

• Vegetable Preparation: Make sure the potatoes and carrots are firm but tender. Overcooking can result in a mushy salad.
• Peas: Fresh or frozen peas are recommended over canned peas for better color and flavor.
• Mayonnaise: Adjust the amount of mayonnaise to your preference for binding the salad.
• Dicing Size: Dice the vegetables to your preferred size; traditional recipes often call for fine dicing.

Yield, Prep Time, and Cook Time

• Yield: 6-8 servings
• Prep Time: 20 minutes (plus overnight marinating)
• Cook Time: 40 minutes (including cooling time)

Olivier Salad – Russian Salad

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• Author: Elizabeth Lokhova
• Total Time: 50 mins
• Yield: 6-8 servings 1x

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Description

A classic dish, born in Russia in the 1860’s but beloved across the globe to this day, the Olivier Salad is possibly the perfect picnic recipe.

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Ingredients

Units USM Scale 1x2x3x

• 3 golden potatoes (about 1.5 lbs or 680g)
• 3 medium carrots (about 300g)
• 1 cup frozen peas (about 150g)
• 4 hardboiled eggs
• 6 small kosher dill pickles (about 150g)
• 1 to 1 1/2 cups olive oil mayonnaise (240-360ml)
• 3/4 cup diced smoked ham (optional) (about 115g)
• Finely chopped dill, to garnish

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Instructions

1. Prepare the Vegetables

• Cook Potatoes and Carrots:
  • Steaming Method: Peel the carrots but leave the potatoes unpeeled. Prick the potatoes with a fork. Steam the potatoes for 30 minutes, then add the peeled carrots and steam for an additional 10-15 minutes, or until both are firm but tender when poked.
  • Boiling Method: Alternatively, you can boil the potatoes and carrots together until tender.
• Cook the Peas: Follow the package directions for cooking the frozen peas. Once cooked, set them aside to cool.

2. Cool and Dice

• Cool Vegetables: Allow the potatoes and carrots to cool until they can be handled easily.
• Peel Potatoes: Peel the potatoes by gently scraping off the thin layer of skin with your fingers or the back of a knife.
• Dice Vegetables: Dice the potatoes and carrots into 1/2-inch cubes. Place them into a medium serving bowl.
• Dice Eggs: Peel and dice the hardboiled eggs. Add them to the bowl.
• Chop Pickles: Finely chop the dill pickles. Add to the bowl along with the cooled peas.
• Add Ham (Optional): If using, dice the smoked ham and add to the bowl.

3. Mix and Chill

• Combine Ingredients: Gently mix all the ingredients together.
• Add Mayonnaise: Stir in 1 cup of mayonnaise to start with, adding more as needed to bind the salad together.
• Chill: Cover the salad and chill for at least one hour or overnight to allow the flavors to meld.

4. Garnish and Serve

• Garnish: Before serving, garnish the salad with finely chopped dill.

Notes

• Vegetable Preparation: Make sure the potatoes and carrots are firm but tender. Overcooking can result in a mushy salad.
• Peas: Fresh or frozen peas are recommended over canned peas for better color and flavor.
• Mayonnaise: Adjust the amount of mayonnaise to your preference for binding the salad.
• Dicing Size: Dice the vegetables to your preferred size; traditional recipes often call for fine dicing.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Side
• Method: Boiling
• Cuisine: Russian

Nutrition

• Serving Size: 200g
• Calories: 250
• Sugar: 3g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 100mg