Olivier salad is a classic Russian dish made with finely diced potatoes, carrots, pickles, boiled eggs, sweet peas, onions, and bologna or ham tossed with a creamy mayonnaise dressing and a dash of salt and pepper. Olivier salad is commonly served during special occasions and holidays or can be enjoyed as a side dish, a light meal or a tasty snack. It’s insanely creamy and addictive.
Bring a large pot of water to a boil. Cook the carrots and potatoes for 30 minutes or until tender. Boil the eggs for 11 minutes. Set the veggies and eggs aside to cool.
Dice the veggies, bologna/ham and eggs into small cubes.
Mix all the ingredients in a large bowl.
Mix the salad ingredients with the mayonnaise until evenly coated. Add salt and pepper to taste. Sprinkle some fresh dill for extra flavour.
Tips & tricks
For a fresher taste, replace canned with frozen peas – just thaw them first.
For best results, cook the veggies a couple of hours ahead, so they have enough time to cool.
Use a vegetable chopper to speed up the dicing process for the meat, veggies, and eggs – this will also guarantee evenly sized cubes.
To avoid a soggy salad, only toss the mayo before serving.
History & origins
The original recipe for Olivier salad was developed by a Belgian cook, Lucien Olivier, in the 1860s. He was the head chef of the Hermitage, a legendary restaurant in Moscow. Olivier's salad quickly became a favourite with Hermitage patrons and the restaurant's signature dish.
Storing Olivier salad
Store Olivier salad in an airtight container in the fridge for up to 2 days. To keep it fresher longer, wait to mix in the mayonnaise and seasonings until you're ready to serve it.
Make it vegan
Total time: 50 mins
2 medium potatoes
2 medium carrots
2 cups (270g) frozen or fresh peas
1 cup (150g) pickled cucumbers, chopped into cubes
1 handful of dill, chopped
Salt to taste
150g silken tofu
1 tbsp lemon juice
2 tsp nutritional yeast
1/2 tsp dijon mustard
1/2 tsp salt
3 tbsp oil
Add the potatoes with their skins to a large pot of cold water.
Bring the pot to a boil over medium heat and add the carrots. Cook all together for 20 minutes, adding the peas near the end.
Drain and rinse all the vegetables under cold water. Peel and cut the potatoes and carrots into small cubes. Place in a large bowl along with the cooked peas.
Set aside until the ingredients have completely cooled.
Chop the pickled cucumbers into small squares and add them to the bowl. Add the dill and mix well.
For the mayonnaise
In a blender or food processor, blend all ingredients except the oil until smooth.
Pour in the oil as the food processor is on.
Mix the vegan mayonnaise with the vegetables.
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