Olivier Salad Classic Version

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Olivier Salad is the centerpiece of Russian New Year and holiday tables, a creamy, hearty mix of diced potatoes, carrots, eggs, pickles, and peas bound together with rich mayonnaise dressing. Originally created by chef Lucien Olivier in 1860s Moscow, this beloved salad balances tender, mild vegetables with tangy pickles and savory meat for an irresistibly satisfying bite. It is the perfect make-ahead dish that actually tastes better the next day.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 16 gFat
• 3 gSaturated Fat
• 28 gCarbs
• 3 gFiber
• 3 gSugar
• 17 gProtein
• 430 mgSodium
• 480 mgPotassium
• 50 mgCalcium
• 1.8 mgIron
• 14 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the vegetables and eggs

• 3 medium Yukon Gold potatoes (about 12 oz / 340 g)
• 2 medium carrots (about 6 oz / 170 g)
• 3 large eggs
• 1 cup (5 oz / 150 g) frozen green peas

For the mix-ins

• 8 oz (225 g) cooked chicken breast or bologna sausage, finely diced
• 3 to 4 medium dill pickles (about 1/2 cup / 80 g), finely diced
• 1/4 small yellow onion (about 2 tbsp), finely minced
• 2 tbsp fresh dill, chopped

For the dressing

• 1/2 cup (115 g) full-fat mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Directions

1. Place the potatoes, carrots, and eggs in a large pot, cover with cold salted water, and bring to a boil over medium-high heat. Reduce the heat and simmer for 18 to 20 minutes, until the potatoes and carrots are fork-tender; the eggs will be hard-boiled after about 10 to 12 minutes.
2. Add the frozen peas to the pot during the last 3 minutes of cooking. Drain everything in a colander and rinse briefly with cold water to stop the cooking, then set aside until cool enough to handle.
3. Peel the potatoes, carrots, and eggs, then dice all three into uniform 1/4-inch cubes. If using chicken breast, poach it in lightly salted water for 12 to 15 minutes until cooked through, then dice into 1/4-inch cubes.
4. In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until smooth. In a large mixing bowl, combine the diced potatoes, carrots, eggs, chicken or bologna, pickles, onion, and fresh dill.
5. Pour the dressing over the salad and gently fold with a spatula until every piece is evenly coated. Taste and adjust with additional salt and pepper as needed.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 4 hours or overnight, so the flavors can meld and the texture firms up. Give the salad a gentle stir before serving and garnish with a small sprig of fresh dill.

Cook’s Notes

• For the most authentic flavor, use Russian-style doctor bologna (докторская колбаса) instead of chicken; it adds a subtle garlic and spice note traditional to the original recipe.
• Do not overcook the potatoes; they should hold their shape when diced. Mushy potatoes will turn the salad into a paste rather than a defined dice.
• Use full-fat mayonnaise for the richest flavor, or replace half with sour cream for a tangier, lighter version favored in many Russian households.
• Always chill the salad for at least 1 hour before serving; the cold temperature firms up the mayonnaise and lets the pickles perfume the entire dish.
• A small dice of crisp apple (about 1/4 cup) is a regional variation that adds a sweet-tart contrast against the savory meat and creamy dressing.

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