Did you know that Olivier salad was first crafted in the 1860s by French-Belgian chef Lucien Olivier at Moscow’s famed Hermitage restaurant? Wikipédia, l’encyclopédie libre Today, this creamy potato salad—known worldwide simply as “Russian salad”—is a centerpiece at family gatherings and especially on New Year’s Day, where it signals festive cheer and comfort. Our streamlined Olivier salad recipe honors that tradition while cutting prep time by automating our fine-dicing technique and combining flavors in one bowl. Ready to master the classic in just 45 minutes?
Ingredients List
Our ingredient proportions are adapted from classic versions on Allrecipes and Simply Recipes to deliver authentic flavor and texture. AllrecipesSimply Recipes
| Ingredient | Quantity | Substitutions & Tips |
|---|---|---|
| Yukon Gold potatoes, peeled | 1 ½ lb (680 g), diced | Russets hold shape; leave skins on for extra texture |
| Carrots, peeled & diced | 1 cup (120 g) | Cooked peas-only for sweeter crunch |
| Hard-boiled large eggs | 4, chopped | Use quail eggs for bite-sized elegance |
| Dill pickles, finely diced | ½ cup (75 g) | Cornichons for added tang |
| Frozen peas (thawed) | ½ cup (75 g) | Fresh English peas if in season |
| Cooked ham or bologna, diced | ½ cup (75 g) | Rotisserie chicken for a lighter twist |
| Red onion, very finely minced | 2 Tbsp | Chives for a milder allium note |
| Mayonnaise | ¾ cup (180 g) | Half mayo + half Greek yogurt for tang |
| Dijon mustard | 2 tsp | Yellow mustard for classic depth |
| Fresh dill, finely chopped | 2 Tbsp | Parsley if you dislike dill |
| Kosher salt & cracked black pepper | To taste | Start with ¾ tsp salt; adjust after mixing |
| Lemon juice | 1 Tbsp | Brightens flavors without extra sodium |
Timing
| Task | Minutes |
|---|---|
| Prep (dice, boil eggs) | 20 |
| Boil potatoes & carrots | 15 |
| Cool & chop eggs & veggies | 5 |
| Mix & chill | 5 |
| Total Time | 45 minutes — 10 % faster than average 50-minute recipes Allrecipes |
Step 1 – Boil & Prepare Vegetables
Cover potatoes and carrots with cold water in a large pot. Bring to a boil, then simmer 12–15 minutes until just tender. Drain and spread on a rimmed tray to cool quickly and stop cooking.
Step 2 – Fine-Dice & Chill Eggs
While veg cooks, place eggs in simmering water for 10 minutes. Transfer to an ice bath, peel, and dice into pea-sized pieces. Keep chilled to maintain firmness.
Step 3 – Combine Dressing & Ingredients
In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Add potatoes, carrots, eggs, pickles, peas, ham, and onion. Gently fold until every morsel is coated.
Step 4 – Season & Rest
Taste and adjust seasoning. Transfer to the refrigerator for at least 5 minutes—this brief chill allows the dressing to meld and flavors to deepen.
Nutritional Information
(Per 1 of 6 servings)
- Calories: 261
- Protein: 8 g
- Carbohydrates: 31 g
- Fat: 12 g (3 g saturated)
- Fiber: 5 g
- Sodium: 540 mg
Nutrition data sourced from Allrecipes analysis. Allrecipes
Healthier Alternatives for the Recipe
- Lower-Fat Mayo: Swap half the mayo for Greek yogurt to cut saturated fat by 30 %.
- Plant-Forward: Omit ham and increase peas by ½ cup; add roasted chickpeas for extra protein.
- Sodium-Smart: Use low-sodium pickles and mayonnaise; boost tang with extra lemon juice.
- Keto Twist: Replace carrots and peas with diced bell peppers and celery for a low-carb crunch.
Serving Suggestions
- Serve on a bed of crisp lettuce with lemon wedges for a refreshing starter.
- Fill endive leaves with salad for elegant canapé bites.
- Pair with grilled meats or fish to balance heavier proteins.
Common Mistakes to Avoid
- Overcooking Potatoes: Mushy cubes break apart in the dressing—aim for just-tender.
- Skipping Fine-Dicing: Large chunks prevent flavor cohesion; keep pieces uniform pea-sized.
- Mixing Too Early: Assembling salad too far in advance can lead to soggy veggies.
- Underseasoning: Potatoes absorb salt—always taste and adjust before chilling.
Storing Tips for the Recipe
- Refrigerate in an airtight container for up to 3 days.
- Do Not Freeze—mayonnaise separates when thawed.
- Make-Ahead Hack: Prepare ingredients up to Step 2 a day ahead; combine and chill just before serving.
This Olivier salad recipe proves a classic can be both authentic and efficient. In under an hour, you transform humble potatoes, eggs, and pickles into a festive side worthy of New Year’s tables worldwide. Give this streamlined method a try, then share your favorite twists in the comments below—and don’t forget to subscribe for more heritage recipes simplified for today’s kitchen!
FAQs
Can I use red potatoes instead of Yukon Gold?
Yes—just ensure even dicing and watch cooking times, as reds can become mealy if overboiled.
How far in advance can I make Olivier salad?
Up to 3 days if tightly covered; any longer and the texture and flavor begin to decline.
What’s the secret to vibrant color?
Cool potatoes and carrots rapidly after boiling to lock in color, and chop ingredients uniformly.
Can I replace ham with smoked salmon?
Absolutely—smoked salmon adds elegance and a hint of brine, perfect for brunch spreads.
Is it safe to leave salad at room temperature?
No—mayonnaise and eggs require refrigeration. Serve within 2 hours or keep on ice.
