This Olivye Salad recipe (салат Оливье) or Olivier Salad, is a Russian potato salad that was created by Lucien Olivier in the 1860’s in Moscow. Although the original Olivye Salad recipe was made with crayfish, duck, grouse and other ingredients that aren’t found in our modern version of Olivye. In post revolutionary Russia, the gourmet ingredients were replaced by cheaper, readily available ingredients.
This salad is synonymous with any Russian celebration dinner, especially the New Year holiday celebration. Just like the other famous Russian New Years salad Herring Under a Fur Coat or Shuba Salad, maybe it’s done on special events because it takes some time to make. Versions of this Russian salad are found all over the world, in Eastern European countries, Poland, Spain, Greece, Turkey, Pakistan, Israel, Iran and even in Latin America!
The meat I’m using in this salad is ham, I just bought some ham steaks as they are easy to use, but it also works well with chicken! I don’t recommend boiling the chicken, but using a smoked chicken breast, or even a roast chicken and shredding the meat. There are many variations of this salad, and feel free to add more or less of ingredients that you love.
I love adding fresh cucumber, as it gives a freshness and crunch to the salad. If you choose to add cucumber, remember to deseed the cucumber otherwise it will make the salad soggy. The ingredients must be cut all the same size, which is a lot of work! I recently got a Onion Chopper which works amazing! It works to easily dice anything perfectly with one quick swoop. This is such a time saver and gives the salad a uniform look and taste. Perfect for making Olivye.
This Olivye Salad recipe is not just a regular potato salad, but much tastier and worth the effort of making for your next special event! Bon Appetit! Приятного аппетита!
- ½ kg Ham - use Ham Steaks or leftover ham
- 4 medium potatoes, unpeeled
- 4 carrots, unpeeled
- 1 drained can of peas
- 6 hard-boiled eggs, diced
- 5 medium-sized dill pickles
- 1 cucumber, deseeded (optional)
- ⅓ cup green onion
- 1 small onion, finely diced
- 1 bunch fresh dill, chopped
- 1 - 1½ cup mayo
- salt and pepper to taste
- Boil potatoes and carrots with skin on in a pot for about 30 minutes (depending on the thickness of the vegetables). Cook until soft, but be careful not to overcook them so they don't turn to mush. Cool the vegetables and carefully peel.
- Hard boil the eggs. I add them into the pot of boiling vegetables in the last 8 minutes. Cool them down with cold water and peel.
- Dice the potatoes, carrots, eggs, pickles, cucumbers and ham into small ¼ inch pieces. (keep everything the same size)
- Put all the eggs, ham and vegetables (except peas) into a large bowl. Add the dill and 1 cup of mayo, carefully mixing throughout. Taste. Add more mayo if needed. Salt and pepper to taste.
- Carefully add the peas and gently mix without crushing them. Refrigerate and enjoy!