Ingredients
🧺 INGREDIENTS needed to make Оливье (Russian Salad)
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- 4 large potatoes (Yukon Gold or russet), peeled
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- 3 medium carrots, peeled
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- 6 large eggs
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- 1½ cups frozen peas, thawed
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- 1½ cups dill pickles, finely diced
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- 1½–2 cups mayonnaise, to taste
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- 1½ cups cooked protein (ham, chicken, bologna, or turkey), diced
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- Salt and black pepper, to taste
Optional
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- ½ cup finely chopped onion
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- 1 tablespoon pickle brine
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- Fresh dill or parsley for garnish
Instructions
Cut potatoes and carrots into large chunks and boil in well-salted water until just fork-tender.
➜ You should be able to pierce them easily, but they should not crumble.
Drain immediately and spread on a tray to cool — this prevents excess moisture.
Place eggs in cold water, bring to a boil, then simmer for 10 minutes.
Transfer to an ice bath to stop cooking.
➜ Fully cooled eggs chop cleanly and won’t smear into the salad.
Allow potatoes, carrots, and eggs to cool to room temperature or colder.
⚠️ Mixing warm ingredients will melt the mayonnaise and create a greasy texture.
Chop potatoes, carrots, eggs, pickles, and protein into small, even cubes (pea-size).
➜ This is the signature texture of classic Olivier Salad and ensures every bite tastes balanced.
In a large mixing bowl, gently combine potatoes, carrots, peas, eggs, pickles, and protein.
Use a folding motion — not stirring — to keep the salad fluffy.
Start with 1½ cups mayonnaise and fold gently until coated.
➜ The salad should look creamy but not wet or heavy.
Add more mayo only if needed.
Season lightly with salt and black pepper.
Optional: add 1 tablespoon pickle brine for brightness.
➜ Always under-season slightly before chilling.
Cover and refrigerate for at least 1–2 hours.
➜ This resting time allows flavors to meld and firms up the texture.
Before serving, taste and adjust seasoning or add a spoon of mayo if needed.
Garnish with fresh dill or parsley.