Olivier Salad, also known as Russian Potato Salad, is a beloved comfort food that combines tender vegetables, savory ham, and creamy mayonnaise into one irresistible dish. This classic recipe has been a staple at family gatherings and celebrations for generations, offering the perfect balance of textures and flavors that make it an instant crowd-pleaser.
Ingredients
Main Components
- 2 large potatoes (approximately 400g/14 oz)
- 2 medium carrots (approximately 200g/7 oz)
- 150g (5.3 oz) frozen or fresh green peas
- 1 large egg
- 150g (5.3 oz) smoked ham, diced
- 3 medium dill pickles, drained and cubed (approximately 100g/3.5 oz)
- 1 small sweet onion, finely diced (approximately 100g/3.5 oz)
- 150g (5.3 oz/⅔ cup) mayonnaise
- Salt and white pepper to taste
- Fresh dill for garnish (optional)
Optional Seasonings
- 1 teaspoon Dijon mustard
- 1 tablespoon pickle juice
- ½ teaspoon garlic powder
- Fresh black pepper to taste
Step-by-Step Instructions
Prepare the Vegetables
Begin by washing and peeling the potatoes and carrots. Cut them into uniform pieces, approximately 2cm (¾ inch) cubes, to ensure even cooking. Place the potatoes in a large pot of cold, salted water and bring to a boil. Cook for 15-18 minutes until fork-tender but still firm enough to hold their shape when cubed.
In a separate pot, bring salted water to a boil and add the carrots. Cook for 8-10 minutes until tender but not mushy. During the last 3 minutes of cooking, add the peas to the same pot with the carrots. Drain both vegetables and rinse with cold water to stop the cooking process.
Cook the Egg
Place the egg in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes for a perfectly hard-boiled egg. Immediately transfer to an ice bath to stop cooking and make peeling easier. Once cooled, peel and set aside.
Prepare All Ingredients
Allow all cooked ingredients to cool completely before proceeding. This is crucial for the salad’s texture and prevents the mayonnaise from becoming runny. Once cooled, dice the potatoes, carrots, and hard-boiled egg into uniform 1cm (½ inch) cubes.
Finely dice the sweet onion and cube the dill pickles, removing any excess liquid. Cut the smoked ham into similar-sized cubes to match the other ingredients.
Assemble the Olivier Salad
In a large mixing bowl, gently combine the diced potatoes, carrots, peas, hard-boiled egg, ham, pickles, and onion. Be careful not to mash the potatoes while mixing.
Add the mayonnaise gradually, starting with three-quarters of the amount and mixing gently with a large spoon or spatula. Add more mayonnaise as needed to achieve your desired creaminess. The salad should be well-coated but not swimming in dressing.
Season and Chill
Season the salad with salt and white pepper to taste. Some prefer to add a teaspoon of Dijon mustard or a tablespoon of pickle juice for extra tang. Mix gently and taste, adjusting seasonings as needed.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This chilling time allows all flavors to meld together beautifully.
Final Presentation
Before serving, give the salad a gentle stir and adjust seasoning if necessary. Transfer to a serving bowl and garnish with fresh dill sprigs or a light dusting of paprika for color.
Nutritional Information and Timing
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 2 hours minimum
Total Time: 2 hours 50 minutes
Serves: 6-8 people
Per Serving (Based on 6 servings):
- Calories: 285
- Protein: 12g
- Carbohydrates: 22g
- Fat: 17g
- Fiber: 3g
- Sodium: 580mg
- Vitamin A: 65% DV
- Vitamin C: 15% DV
Recipe Variations and Substitutions
Protein Alternatives
Replace smoked ham with cooked chicken breast, turkey, or roast beef for different flavor profiles. For a seafood version, substitute with cooked shrimp or crab meat. Vegetarians can omit the meat entirely or add cubed firm tofu or tempeh.
Vegetable Modifications
Traditional variations include adding diced apples for sweetness or celery for crunch. Some recipes incorporate corn kernels or bell peppers. For a lighter version, substitute half the mayonnaise with Greek yogurt or sour cream.
Healthier Options
Use light mayonnaise or make your own with olive oil for a healthier fat profile. Add more vegetables like cucumber or radishes to increase the nutritional value and reduce calories per serving.
International Twists
French-style Olivier includes capers and uses olive oil-based mayonnaise. German potato salad variations add bacon and use a vinegar-based dressing instead of mayonnaise.
Storage and Make-Ahead Tips
Olivier Salad actually improves in flavor when made ahead, making it perfect for entertaining. Store covered in the refrigerator for up to 3 days. The salad may release some liquid as it sits, simply drain off excess moisture before serving.
For best results, prepare all ingredients the day before and assemble the salad on the day of serving. This prevents the vegetables from becoming too soft while still allowing flavors to develop.
Frequently Asked Questions
Why is my Olivier Salad watery? Excess moisture usually comes from not properly draining the vegetables or using vegetables that haven’t cooled completely. Always drain pickles thoroughly and pat cooked vegetables dry before mixing. Adding salt too early can also draw out moisture from the vegetables.
Can I make Olivier Salad without mayonnaise? While mayonnaise is traditional, you can substitute with Greek yogurt, sour cream, or a combination of both for a tangier flavor. Some prefer using olive oil-based mayonnaise for a lighter taste. The key is maintaining the creamy texture that defines this salad.
How far in advance can I prepare Olivier Salad? The salad is best made 4-24 hours ahead of serving, allowing flavors to meld without the vegetables becoming mushy. It can be stored safely for up to 3 days refrigerated, though the texture is optimal within the first two days.
What’s the secret to perfect potato texture in Olivier Salad? Cook potatoes until just fork-tender, not mushy. Start them in cold salted water and avoid overcooking. Cool completely before cutting, and use a sharp knife to create clean cuts rather than crumbling the potatoes.
Can I freeze Olivier Salad? Freezing is not recommended as mayonnaise-based salads don’t freeze well. The texture becomes grainy and watery when thawed. This salad is best enjoyed fresh from the refrigerator.
This classic Olivier Salad recipe delivers the perfect combination of creamy, savory, and satisfying flavors that have made it a beloved dish across many cultures. Whether served as a side dish at barbecues, holiday gatherings, or casual family dinners, this versatile salad never fails to impress. The beauty of Olivier Salad lies in its simplicity and the way familiar ingredients come together to create something truly special.