Everyday Kitchen

Russian/Eastern European · Salads

Olivier Salad

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg

Olivier Salad is a Russian/Eastern European dish. Cool cooked vegetables before mixing with mayonnaise.

Prep
30 min
Cook
25 min
Rest, soak, marinate or chill
60 min
Total
115 min
Servings
6
Difficulty
Medium
Cuisine
Russian/Eastern European
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Olivier Salad. The photograph includes salmon and lettuce as accompaniments.
The photograph includes salmon and lettuce as accompaniments. Representative photograph of Olivier Salad. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
0 of 3 steps complete

Screen wake-lock status will appear when cooking view starts.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Boil

Salad

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Boil · About 25 min

  1. Cook potatoes and carrots from 600 g potatoes, 250 g carrots, 1500 ml water in water 20–25 minutes until tender. Drain, cool promptly, peel and dice.

    Check: Look for this result: tender.

Mix · About 10 min

  1. Fold vegetables into 250 g cooked ham, diced, 4 hard-boiled eggs, chopped, 200 g peas, cooked, 200 g pickled cucumbers, diced, 200 g mayonnaise, 15 g dill gently.

Chill · About 60 min

  1. Refrigerate 1 hour and serve cold; keep covered at 4°C / 40°F or below.

Tips

  • Cool cooked vegetables before mixing with mayonnaise.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cooked chicken instead of ham.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Olivier Salad one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Olivier Salad?

Cool cooked vegetables before mixing with mayonnaise.

What can I substitute in Olivier Salad?

Use cooked chicken instead of ham.

Can I prepare Olivier Salad ahead?

Prepare the measured ingredients for Olivier Salad one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes