Russian Olivier Salad

Today on TACKRECIPE, we are diving into the world of Russian cuisine with a classic and beloved dish—Olivier Salad. Known as the Russian potato salad, this dish is a staple at festive gatherings, especially during New Year’s Eve celebrations. It is a creamy, hearty, and flavorful salad that combines boiled potatoes, carrots, eggs, pickles, green peas, and either ham or bologna, all mixed with a rich mayonnaise dressing. Originally invented by Lucien Olivier, a Belgian chef working in Moscow during the 1860s, the salad has evolved into a cherished recipe enjoyed by many across Russia and beyond.

Ingredients (Serves 6)

• 4 medium potatoes (boiled and diced)
• 2 medium carrots (boiled and diced)
• 4 eggs (hard-boiled and chopped)
• 200g ham or bologna (diced)
• 100g green peas (canned or frozen)
• 4 medium pickles (diced)
• ½ small onion (finely chopped, optional)
• 200g mayonnaise
• 1 tsp mustard (optional)
• Salt and pepper to taste

Boil and Dice

Start by thoroughly washing potatoes and carrots under running water to remove any dirt. Fill a large pot with water, add a pinch of salt, and bring it to a boil. Carefully place the potatoes and carrots into the pot and let them simmer over medium heat. The carrots will cook faster, usually in 15–20 minutes, while the potatoes may take 20–25 minutes depending on their size. To check doneness, pierce them with a knife or fork—there should be little resistance. Meanwhile, in a separate saucepan, place the eggs and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat and let the eggs simmer for 10 minutes. After boiling, immediately transfer the eggs to a bowl of ice water or rinse them under cold running water to stop the cooking process and make peeling easier. Once the vegetables and eggs have cooled, peel them. Carefully dice the potatoes, carrots, and eggs into small, even cubes. Try to keep them uniform in size for a consistent texture in the salad.

Prepare the Ingredients

Take ham or bologna and cut it into small, evenly-sized cubes. You can also use cooked chicken or beef as a substitute if preferred. Next, finely dice the pickles into small pieces—these add a tangy crunch to the salad. If using canned green peas, drain them thoroughly using a sieve to remove excess liquid. If opting for frozen peas, blanch them by briefly boiling them in hot water for 2 minutes, then quickly draining them and running them under cold water to maintain their bright green color and firm texture. For extra flavor, finely chop a small onion if you prefer a hint of sharpness in your salad. If the onion is too strong, soak it in cold water for 10 minutes, then drain it to mellow out its bite.

Mix Everything

Take a large mixing bowl and add the diced potatoes, carrots, eggs, ham (or bologna), pickles, and green peas. Using a spoon or spatula, gently mix the ingredients to distribute them evenly. Be careful not to stir too roughly to avoid mashing the potatoes or eggs. Once combined, add salt and black pepper to taste, adjusting as needed.

Prepare Dressing

In a small bowl, combine mayonnaise with mustard (if using) for an extra kick of flavor. Some people like to add a tablespoon of sour cream or Greek yogurt to lighten the dressing while maintaining creaminess. For a bit of tanginess, consider adding a teaspoon of pickle juice or lemon juice. Mix well until smooth. Slowly pour the dressing over the salad and gently toss everything together until all the ingredients are evenly coated in the creamy mixture. Use a light hand to avoid breaking the soft potatoes and eggs.

Chill and Serve

For the best flavor, cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate it for at least 1 hour, or ideally overnight. This chilling time allows the flavors to meld together, making the salad even more delicious. Before serving, give the salad a gentle stir. If needed, add a bit more mayonnaise if the salad appears dry after refrigeration. Garnish with fresh dill, parsley, or green onions for an extra pop of flavor and color. Serve chilled as a side dish or appetizer, traditionally enjoyed during celebrations like New Year’s Eve, Christmas, or family gatherings.

Tips:

Dice Ingredients Evenly

🟢For the best texture, ensure that all ingredients—potatoes, carrots, eggs, ham, and pickles—are diced into uniform, small cubes. This allows for a well-balanced bite in every spoonful and improves the overall presentation of the salad.

Chill for Enhanced Flavor

🟢Let the salad rest in the refrigerator for at least one hour before serving. This allows the flavors to meld together, creating a richer and more cohesive taste. For an even better result, prepare it a day in advance.

Customize the Dressing

🟢Traditional Olivier Salad is made with mayonnaise, but you can mix in a bit of sour cream, Greek yogurt, or Dijon mustard to adjust the taste. Adding a teaspoon of pickle juice or lemon juice gives it a slight tangy twist, enhancing the overall flavor.