Olivier Salad is a traditional Russian Potato Salad that's easy to prepare. A tasty mix of small chopped up potatoes, carrots, pickles and eggs. This will be the tastiest potato salad you ever make. It's crazy good!
Olivier Salad (салат Оливье) is enjoyed at every Russian and Ukrainian celebration dinner, especially for Christmas and New Year celebrations. It's pronounced olivye - olivyeh in Russian, the R is silent. Just like many Russian salads like Herring Under a Fur Coat or Vinegret Beet Salad, it takes time to prepare these delicious salads.
You'll find versions of Olivier Salad all over the world. Popular in Eastern European countries, Spain, Greece, Turkey, Pakistan, Israel, Iran and even in Latin America! It's known as; руска салата, Bramborový Salát, Ensaladilla Rusa, Salada Russa, Rus salatası, Ensalada Rusa. The common thread for most of these names is that it translates as Russian Salad.
Olivier Salad Origins
Olivier Salad, sometimes spelled Olivye, was created in the 1860's by Lucien Olivier in Moscow, Russia. However, it was made very differently from the modern Olivier of today. The original recipe had crayfish, smoked duck, caviar, and grouse.
The original recipe was a guarded secret, and it wasn't a regular staple on the dinner table across Russia, Ukraine and former Soviet States like it is today. Thankfully, the recipe evolved to include everyday ingredients.
Doktorskaya Kolbassa
Traditionally, Olivye has been made with a meat called Doktorskaya Kolbassa. This is just a Soviet version of American Bologna. Less processed meats like baked ham or chicken are tastier, but you can use what meats you love. You could also skip the meat altogether and make vegetarian Olivier.
Olivier Salad Ingredients
- Ham or Chicken - I usually use leftover Christmas Ham or Ham Steaks when we prepare this meal for New Years. Smoked Chicken breast also can be substituted
- Potatoes - Waxy Potatoes, low starch potatoes are best for potato salads because they hold their shape and won't crumble. But let's not be precious about potatoes. Yukon Gold works well, or use what you have
- Carrots - always use fresh carrots, not frozen
- Canned Peas - regular canned garden peas or thawed frozen peas will work in this recipe
- Hard Boiled Eggs - I always use 5 large eggs, be careful not to overcook the hard boiled eggs
- Dill Pickles - add a crunch and cut through the heaviness of the salad- always use Dill Pickles (Vlasic is best), never Bread and Butter or Sweet Pickles
- Small Onion - White Onions work great and aren't as sharp
- Fresh Dill - a staple in Slavic cooking
- Creamy Mayo - always use a creamy Mayonnaise like Hellman's or Heinz, avoid mayos that are too vinegary
- Green Onions - I always add garden fresh green onions when I make a summer potato salad
Perfect Hard Boiled Eggs
- Cover eggs in a sauce pan with water (about 1" higher than the eggs)
- As the water comes to a boil, cover with a lid and remove from heat
- Set a timer for 11 minutes, allowing your eggs to cook
- Carefully remove the hard boiled eggs and place into an ice bath. Allow to cool for at least 5 minutes before using
Cooking Vegetables for Olivier Salad
Traditional Method
- Boil whole, unpeeled potatoes and carrots in the same pot for about 25 minutes until potatoes are soft, but not overcooked
- Cool in an ice bath until they are room temperature
- Using knife, scrape the skins from the potatoes. For the carrots, cut a slit along the length of the carrots and scrape the skins removing all peels
Easy Method (not traditional but it works!)
- Peel the whole potatoes and carrots
- Place the whole potatoes and carrots in a pot of water, and boil for about 25 minutes until potatoes are soft, but not overcooked
- Cool in an ice bath until they are room temperature before using
How to Make Olivier Salad
- Boil the potatoes and carrots until soft. Peel them before cooking or after, you decide
- Prepare hard boiled eggs and allow to cool to room temperature
- Chop the potatoes, carrots, eggs, pickles, and ham into small pea size pieces. (try to keep everything the same size approx ¼")
- Finely dice the white onion and fresh dill
- Mix together the potatoes, carrots, eggs, pickles, ham, onion, mayonnaise and fresh dill. Taste, season and add more mayo if needed
- Carefully fold in the canned peas without crushing them. Refrigerate and enjoy!
Pro Tip!
The hardest part of this recipe is cutting ingredients all the same size. It's a lot of work! Here's a tip! Buy an Onion Chopper which works amazing! It's so easy to dice vegetables (not only onions) with one quick swoop. The chopper is such a time saver and gives the salad a uniform look that's needed.
Can I Make Olivye in Advance?
If preparing Olivye in advance, don't mix through the mayo until you are ready to serve. The mayo will shorter the life of your salad, and it can get soggy after a few days.
How Long Can I Store Olivier Salad?
Olivier Salad can be refrigerated for 4-5 days after mixing through the mayo. Place in the fridge in an airtight container, or cover with cling wrap. You can't freeze this potato salad.
Serving Suggestions
- Christmas Dinner or a New Years Feast - the classic and traditional time it's enjoyed
- Potlucks or Bbq - Substitute and American Potato Salad with Olivier on your next long weekend celebration
- Appetizer - Part of the small zakuski appetizers with dill pickles, caviar and vodka
- Side Dish - This is the perfect side dish alongside any meal, like steaks, ribs, burgers, or lamb skewers
- Snack - You will find yourself opening the fridge, and snacking on the leftover Olivier
Olivier Salad Recipe Tips
- Don't overcook the potatoes - they will become mushy in the salad and will be harder to chop
- Add a de-seeded cucumber for more texture and a crunchy freshness when making Olivier in the summer
- Pre-cook vegetables and eggs the night before to allow enough time to cool
- Use half sour cream and half mayonnaise to lower fat content
- Buy a timesaving onion chopper to cut vegetables quickly
- Don't skip the dill, that's the best part in Slavic cooking!
- Find a Russian Mayo for the real taste - trust me, it tastes better!
Russian Recipes You'll Love
- Smoked Salmon Shuba Layered Salad
- Ukha Fisherman's Soup
- How to eat Caviar
- Kulebyaka Fish Pie
- Cabbage Piroshki
This Russian Potato Salad is not just a regular potato salad, but much tastier! It's worth the effort to make for your next family gathering, potluck or bbq! Bon Appetit! Приятного аппетита!
Ingredients
- 1 lb / ½ kg Ham or Smoked Chicken Breast
- 4 medium potatoes peeled
- 4 carrots peeled
- 5 hard-boiled eggs diced
- 5 medium-sized dill pickles
- ⅓ cup green onion optional
- ½ small onion finely diced
- 1 bunch fresh dill chopped
- 1 ½ cups mayo
- 1 can of peas drained
- salt and pepper to taste
Instructions
- Boil potatoes and carrots. Cook until soft, but be careful not to overcook them so they don't turn to mush. Cool the vegetables with ice water.
- Hard boil the eggs for about 11 minutes. Cool and peel.
- Chop the potatoes, carrots, eggs, pickles, and ham into small pea size pieces. (try to keep everything the same size approx ¼").
- Finely dice the white onion and fresh dill.
- Mix together the potatoes, carrots, eggs, pickles, ham, onion, mayonnaise and fresh dill. Taste, season and add more mayo if needed.
- Carefully fold in the canned peas without crushing them. Refrigerate and enjoy!
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