Oliver Salad Recipe

Why This Recipe Works

Traditional Olivier salad (known abroad as “Russian Salad”) is a creamy, umami-packed dish of finely diced cooked vegetables, protein, and eggs bound with rich mayonnaise. This version, named Oliver Salad, honors the original 1860s recipe by Lucien Olivier but simplifies it for the modern home cook. The key is uniform, small dicing (pea-sized cubes) so every forkful contains all flavors.

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Ingredients

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Equipment Needed

• 2 medium pots (for boiling)

• Cutting board

• Sharp chef’s knife

• Mixing bowl (large)

• Rubber spatula

• Measuring cups/spoons

• Colander

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Timeline of Intensities

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Instructions

Step 1: Boil the Vegetables & Eggs (15 minutes | Intensity: Medium)

1. Place potatoes and carrots in one pot, cover with cold water by 2 inches. Add 1 tsp salt.

2. In a separate pot, add eggs and cover with cold water.

3. Bring both pots to a boil over high heat.

4. Timing: Once boiling, reduce to medium:

   • Eggs: boil for 9 minutes, then transfer to ice bath.

   • Potatoes & carrots: boil for 12–15 minutes until fork-tender.

5. Drain vegetables. Let cool completely (15 minutes).

Step 2: Cook the Meat (if raw) (10 minutes | Intensity: Low)

If using raw chicken breast: Poach in salted water for 10–12 minutes until cooked through. Cool. Skip if using ham or leftover rotisserie chicken.

Step 3: Dice Everything Uniformly (10 minutes | Intensity: High)

*Critical rule: all ingredients must be cut into ¼-inch (0.5 cm) cubes.*

1. Peel cooled potatoes and carrots.

2. Peel hard-boiled eggs.

3. Cut chicken, potatoes, carrots, eggs, and pickles into identical small cubes.

4. Place each ingredient into the large mixing bowl as you go.

Step 4: Add Peas & Dressing (5 minutes | Intensity: Medium)

1. Drain the canned peas and add to the bowl.

2. In a separate small bowl, mix mayonnaise and sour cream (if using) with salt and pepper.

3. Pour dressing over the diced ingredients.

Step 5: Mix & Chill (2+ hours | Intensity: Low)

1. Fold gently with a rubber spatula until everything is evenly coated. Do not mash.

2. Taste and adjust salt/pepper.

3. Cover and refrigerate for at least 2 hours (overnight is better). This allows flavors to meld.

Step 6: Final Touch

Garnish with fresh dill just before serving. Serve cold.

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Chef’s Notes

• No sweet pickles! Classic Olivier uses sour (brined) dill pickles. Sweet pickles ruin the savory balance.

• Mayonnaise quality matters: Use full-fat, real mayo (Hellmann’s/Best Foods or homemade). Light mayo will make the salad watery.

• Dicing tutorial: To get perfect cubes, slice potatoes lengthwise into ¼-inch planks, then stack and cut into sticks, then crosswise into cubes.

• Make ahead: This salad tastes better on day 2. Keeps 3–4 days refrigerated.

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Nutrition Information (per serving)

Serving size: 1 cup (approx. 220g) | Yield: 8 servings

*Percent Daily Values based on a 2,000-calorie diet. Your values may change depending on your calorie needs.*

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Storage & Leftovers

• Refrigerate: In an airtight container for up to 4 days. Do not freeze (mayonnaise separates).

• Reviving: If salad seems dry after a day or two, stir in 1–2 tbsp of fresh mayonnaise.

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Recipe End

Yield: 8 servings

Last step before serving: Always taste for salt/pepper after chilling – cold foods need more seasoning than warm.