Olivier Salad

Nutrition · per serving

Steps

1. 1

   Bring a medium saucepan of water to a boil. Meanwhile, peel the potatoes and carrot and cut them into small 1 cm dice so they cook quickly and evenly. Lower the eggs into the water and boil for 9 minutes. Add the diced potatoes and carrot to the same pot after the eggs have cooked for 2 minutes if the pot is large enough, or cook them in a second saucepan; simmer until the vegetables are just tender, 8–10 minutes. In the last 2 minutes, add the peas. Drain everything well.

   300 g waxy potatoes100 g carrot2 eggs80 g frozen peas
2. 2

   Rinse the eggs briefly under cold water and peel them. Spread the potatoes, carrot, and peas on a tray or large plate for a few minutes so excess steam escapes; this keeps the salad from turning watery and helps the dressing stay creamy.

   300 g waxy potatoes100 g carrot2 eggs80 g frozen peas
3. 3

   While the cooked ingredients cool slightly, finely dice the gherkins and salami, chop the eggs into small cubes, and finely chop the dill. Keep the pieces fairly even for the classic Olivier texture.

   80 g gherkins100 g salami2 eggs10 g fresh dill
4. 4

   In a mixing bowl, stir together the mayonnaise, gherkin brine, salt, and black pepper until smooth. The brine loosens the dressing slightly and adds the characteristic tang.

   90 g mayonnaise10 ml gherkin brine2 g fine salt1 g black pepper
5. 5

   Add the potatoes, carrot, peas, gherkins, salami, chopped eggs, and most of the dill to the bowl. Fold gently until everything is evenly coated without breaking up the potatoes too much. Taste and adjust seasoning if needed.

   300 g waxy potatoes100 g carrot80 g frozen peas80 g gherkins100 g salami2 eggs10 g fresh dill90 g mayonnaise10 ml gherkin brine2 g fine salt1 g black pepper
6. 6

   Let the salad sit for 5 minutes so the flavors meld, then spoon into bowls or onto plates. Scatter over the remaining dill and serve slightly cool or at room temperature.

   10 g fresh dill

Origin & History

Olivier Salad originated in 19th-century Moscow and was created by chef Lucien Olivier at the Hermitage restaurant. Over time, the luxurious original evolved into a beloved домашний, or home-style, salad made with accessible ingredients like potatoes, eggs, pickles, peas, and sausage. It remains a festive staple across Russia and much of the former Soviet world.