Olivier Salad

Russian Olivier Salad (Салат Оливье)

The classic Russian New Year salad: small dice of potato, carrot, egg, dill pickles, and bologna folded together with sweet peas and a generous layer of mayonnaise. Traditionally dressed and served chilled so the flavors meld.

Prep

30 min

Cook

45 min

Total

75 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •400 g (14 oz) waxy potatoes, unpeeled, boiled
• •200 g (7 oz) carrots, boiled
• •200 g (7 oz) doktorskaya bologna or ham, classic is Russian-style boiled bologna; boiled chicken breast is a common home substitute
• •3 whole large eggs, hard-boiled, about 10 minutes from cold water
• •150 g (5 oz) dill pickles (gherkins), sour, not sweet; patted dry
• •150 g (5 oz) frozen green peas, thawed under cold water
• •1 small yellow onion, finely diced, optional but traditional
• •200 g (¾ cup) mayonnaise, Provansal style; plus extra to taste
• •5 g (1 tsp) fine salt
• •1 g (¼ tsp) black pepper, freshly ground
• •10 g (2 tbsp) fresh dill, finely chopped, for finishing

Steps

1. 1 Boil the potatoes and carrots in their skins in salted water until just tender, about 25 minutes. Do not overcook; they should hold their shape when diced. Cool completely, then peel.
2. 2 Hard-boil the eggs: place in cold water, bring to a boil, then cook 10 minutes. Cool in ice water, then peel.
3. 3 Dice the cooled potatoes, carrots, eggs, bologna, and pickles into a uniform 5–7 mm (¼ inch) dice. Pat the pickles dry on a clean towel so they don't water down the salad.
4. 4 Combine the diced ingredients in a large bowl with the thawed peas and finely diced onion. Season with salt and pepper.
5. 5 Add the mayonnaise and fold gently with a spatula until everything is evenly coated. Taste and add more salt, pepper, or mayonnaise as needed; the classic version is generously dressed.
6. 6 Cover and chill for at least 2 hours, preferably overnight. The salad should be served cold, around 4–6 °C (40–43 °F).
7. 7 Just before serving, sprinkle with the chopped dill. Do not dress again; the salad is meant to sit in its mayonnaise.
8. 8 Food safety note: the salad contains mayonnaise-bound cooked ingredients and eggs; keep refrigerated and consume within 48 hours. Do not leave at room temperature for more than 2 hours.