If you’ve never had Olivier salad, you’re in for a treat!
This classic Russian potato salad has been passed down for generations. It’s a mix of potatoes, carrots, eggs, pickles, peas, and ham tossed in a creamy dressing.
It’s a must-have on my table for special occasions! Making this salad always brings back so many happy family memories for me.
Give this classic Olivier Salad a try and taste the tradition! It’s a crowd-pleaser that stands the test of time.
Why You’ll Love This Olivier Salad
Festive Favorite: It’s served at many Russian and Eastern European holiday celebrations, especially New Year’s Eve.
Easily Adaptable: There are plenty of different ways to customize it and make it your own.
Crowd-Pleaser: The combination of potatoes, eggs, pickles, peas, and meat appeals to a wide range of tastes.
Full of Tradition: This is more than just a salad. It’s a meaningful tradition to share with family.
Ingredients
- Potatoes and Carrots: The hearty foundation of this classic salad.
- Hard Boiled Eggs: To add a rich, creamy element to the dish.
- Cooked Ham or Bologna: Either one delivers a satisfying meaty flavor.
- Dill Pickles: They add a tangy, briny kick to the mix.
- Sweet Onion: It brings a mild, sweet crunch.
- Frozen Peas: They add a pop of color and freshness.
- Mayonnaise: It brings all the ingredients together. Adjust the amount for your desired consistency.
- Dijon Mustard: The tangy note complements the mayonnaise and elevates the overall flavor profile.
- Salt and Pepper: Add to taste to balance the flavors of the salad.
- Fresh Dill (Optional): It adds a nice, fresh finishing touch.
How to Make Olivier Salad
This potato salad is so easy to make!
1. Boil. Place the unpeeled potatoes and carrots in a pot, cover with water, add salt, and cook until tender, about 20-25 minutes. Drain and let cool before peeling and dicing.
2. Cook. Hard-boil eggs in a separate pot. Let sit for 10-12 minutes, then drain and cool under cold water before peeling and dicing.
3. Combines. In a large bowl, mix finely diced potatoes, carrots, eggs, ham/bologna, pickles, onion, and peas.
4. Prepare. In a small bowl, mix the mayonnaise, Dijon mustard, salt, and pepper. Add the dressing to the diced ingredients and mix gently.
5. Chill. Refrigerate the salad for at least 2 hours or overnight to allow the flavors to meld.
6. Serve and enjoy. Transfer the salad to a serving bowl, garnish with chopped fresh dill if desired, and serve chilled.
Tips For the Best Olivier Salad
These tips will make your salad even better!
- Keep things even. Dice all the ingredients into small, even cubes so you get a little of everything in each bite.
- Give it some chill time. Let the cooked potatoes, carrots, and eggs cool completely to room temperature before mixing with the other ingredients. It’ll keep the salad from getting soggy.
- Choose your consistency. If the salad seems a bit dry after chilling, stir in a little more mayonnaise before serving.
- Lighten it up. Mix half the mayo with sour cream or Greek yogurt for a lighter, healthier version of the dressing.
- Get a step ahead. Most components, like the cooked vegetables and eggs, can be prepped 1-2 days in advance. Mix with the dressing a few hours before serving.
- Ditch the excess. Drain the canned peas and pickles very well to avoid excess liquid watering down the salad.
- Try a fun twist. Add other ingredients like diced apple, or cucumber. Or substitute with chicken or crabmeat.
How to Store
Olivier Salad can be stored in an air-tight container in the refrigerator for up to 3-4 days. It’s even better the day after you make it!
I don’t recommend freezing this recipe. The mayonnaise-based dressing becomes watery, and the veggies become mushy.
Olivier Salad
10
servings10
minutes30
minutes327
kcalIf you’ve never had Olivier salad before, you’re in for a treat! This Russian delicacy is packed with carrots, potatoes, peas, ham, and pickles in a delectable dressing.
Ingredients
3 medium potatoes, boiled, peeled and finely diced
3 medium carrots, boiled, peeled and finely diced
6 hard-boiled eggs, peeled and finely diced
1/2 lb cooked ham or bologna, finely diced
3-4 medium dill pickles, finely diced
1 small sweet onion, finely diced
1 cup frozen peas, thawed
1 cup mayonnaise
1 tbsp Dijon mustard
Salt and pepper to taste
Fresh dill, chopped (optional)
Instructions
- Place the unpeeled potatoes and carrots in a large pot. Cover with water, add a teaspoon of salt, and bring to a boil. Cook until the vegetables are easily pierced with a fork, about 20-25 minutes. Drain and let cool completely before peeling and dicing.
- In a separate pot, hard boil the eggs. Place eggs in cold water, bring to a boil, then remove from heat and let sit covered for 10-12 minutes. Drain and cool the eggs under cold running water before peeling and dicing.
- In a large bowl, combine the finely diced potatoes, carrots, eggs, ham/bologna, pickles, onion, and peas. The key is to dice everything into small, uniform cubes.
- In a small bowl, mix together the mayonnaise, Dijon mustard, salt and pepper. Add the dressing to the diced ingredients and mix gently until well combined. Taste and adjust seasoning if needed.
- Chill the salad for at least 2 hours or overnight to allow the flavors to meld together. If the salad seems a bit dry, you can stir in a little more mayonnaise before serving.
- Transfer the salad to a serving bowl. Garnish with chopped fresh dill if desired. Serve chilled and enjoy!
Notes
- Dice all the ingredients as finely and uniformly as possible for the best texture.
- Soak the diced onions in cold water for 10 minutes to remove some of their sharp bite.
- For a lighter version, substitute half the mayonnaise with sour cream or Greek yogurt.
- Feel free to add other ingredients like chopped apple, fresh cucumber, or canned corn.
