Pin it
My family's holiday table has always featured this Russian Olivier Salad as its star attraction, turning simple components into a wonderful mix of tastes and textures that always gets everyone smiling.
I was just eight when I first tried this salad at my Russian grandma's New Year party. Watching her carefully cut each ingredient to exactly the same size showed me that cooking is really just another way to show love.
Ingredients
- Potatoes: They're the main part of this salad go for waxy ones like Yukon Gold since they won't fall apart after cooking
- Carrots: They bring a bit of sweetness and bright color pick firm medium ones
- Eggs: They add creaminess and protein cook them just until the yolks are fully set
- Smoked salami or kielbasa: Gives a rich savory taste grab good quality meat with noticeable spices
- Canned peas: They pop with sweetness and green color make sure to drain them well
- Dill pickles: They bring that must-have tang look for ones that still have a nice crunch
- Green onions: They add gentle onion flavor and fresh color you can skip them but they're worth adding
- Fresh herbs (parsley and dill): They make everything taste livelier get the freshest ones you can
- Mayonnaise: It holds everything together use full-fat for the real deal
- Salt and pepper: To make the flavors pop
How To Make Olivier Salad
- Get your veggies ready:
- Boil potatoes and carrots with skins on until they're soft but not mushy, around 20-25 minutes. Don't let them get too soft or they'll break apart when mixed. Let them cool completely before peeling and cutting. For easier cutting, pop them in the freezer for 15 minutes first.
- Prep your eggs:
- Boil eggs for exactly 5 minutes then drop them in cold water. This timing gives you perfect yellow yolks without that ugly gray edge. Cool them fully before peeling to make it easier to get the shells off without wrecking the whites.
- Fix the other stuff:
- While everything cools, cut your sausage and pickles into tiny quarter-inch squares. Making them all the same size means every bite has all the flavors. Finely chop your green onions, parsley, and dill. Toss everything in a big bowl with plenty of room to mix.
- Put it all together:
- Once potatoes, carrots, and eggs are totally cool, cut them into matching quarter-inch cubes. Getting the size right matters for the real texture and makes sure flavors mix evenly. Add them to your bowl with everything else.
- Mix and season:
- Add mayonnaise, salt, and pepper then gently mix until everything's coated. Be careful not to smash the potatoes while stirring. Give it a taste and add more seasoning if needed, knowing the flavors will get stronger as it sits.
- Cool and enjoy:
- Cover and stick it in the fridge for at least two hours, but overnight works even better. This waiting time lets all the flavors blend together, creating that special taste that makes everyone love this salad.
Pin it
My grandma always saved a little bowl of this salad just for me before sharing with everyone else. She taught me that the trick to amazing Olivier is taking your time to cut everything the exact same size and giving the flavors time to come together.
Storage Tips
This salad stays good in the fridge for up to three days if you keep it in a container with a tight lid. It actually tastes better after the first day when the flavors have had more time to mix. I often make twice as much just so I can have leftovers for quick lunches. Don't try freezing it though the mayo will split and your veggies will turn soggy when thawed.
Ingredient Substitutions
Though traditional Olivier Salad has its standard ingredients, you can switch things up. For something lighter, try using half mayo and half Greek yogurt. If you don't eat meat, just leave out the sausage or swap it for firm tofu with some smoked paprika. To make it more modern, try using blanched fresh or frozen peas instead of canned ones for brighter taste and color. In some places, people also add diced apples for sweetness or cooked beans for extra protein.
Pin it
Serving Suggestions
Russians typically serve Olivier Salad as part of a bigger appetizer spread called zakuski, along with dark bread, pickled veggies, and maybe vodka for special occasions. For a complete meal, serve it with roasted meats or as part of a buffet with other salads and sides. I like to put it in a big glass bowl to show off all the colorful ingredients, then top it with extra fresh herbs, dill sprigs, or sliced hard-boiled eggs arranged in a pretty pattern.
Cultural Context
Olivier Salad has an interesting story going back to the 1860s when Lucien Olivier, a Belgian chef working at Moscow's Hermitage restaurant, created it. The first version was much fancier with things like game bird meat, caviar, and crayfish tails. After the Russian Revolution, people started using easier-to-find ingredients, turning it into the homey dish we know now. During Soviet times, this salad became a must-have for New Year celebrations when families would make it along with other special foods they didn't eat every day.
Frequently Asked Questions
- → Why is Olivier Salad so popular?
This salad is loved for blending hearty potatoes, smoky sausage, creamy mayo, and crunchy pickles. It's got a rich, Slavic-inspired flavor that's great for sharing.
- → What can I replace smoked sausage with?
Ham, cooked chicken, or even plain sausage can work. But smoked sausage gives that deeper, savory kick typical of this dish.
- → What's the best way to prep the veggies?
Boil carrots and potatoes with their skins still on, cool them down, peel, and cut into neat chunks. This keeps them firm for the salad.
- → Can I make it in advance?
Absolutely. It tastes even better after a day in the fridge. Just keep it in a sealed container to stay fresh.
- → What pairs nicely with it?
Try crusty bread, roasted meat, or a light veggie side. It complements most holiday spreads well.
- → How should I dice everything?
Chop all ingredients into tiny, evenly-sized pieces. About ¼ inch is great, so every spoonful has a mix of textures.