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Russian/Eastern European · Salads

Olivier Salad

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.

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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. Photo credit and licence
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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

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 recipe, 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.
  • Judge Olivier Salad by the texture and doneness signs in its steps. Your pan and heat affect how long Olivier Salad takes to cook.

Substitutions

  • Use cooked chicken instead of ham.

Storage

  • Get perishable Olivier Salad into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Olivier Salad within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Olivier Salad to 74°C / 165°F, stirring or turning it for even heating. When Olivier Salad is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Olivier Salad one day ahead. For Olivier Salad, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Olivier Salad on the day of serving.

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. For Olivier Salad, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Olivier Salad on the day of serving.

Food safety references

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

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