Homemade Olivier Salad
These are the top reasons why we believe you will adore this recipe:
- very creamy, delicious, fresh, and light
- with each bite, you get a beautiful combination of all the ingredients
- a fantastic recipe for celebrations, holidays, picnics, or hosting
- vegetarian and gluten-free
- feel free to store it for up to 7 days
- quick 30-minute recipe
Origin and name
We call this salad “French Salad” in Slovenia, which is bizarre and funny since this is a classic Russian Salad named after chef Lucien Olivier. Olivier Salad was invented in Russia in the 19th century. The chef had Belgian and French origin, so we (Slovenes) probably came up with the name from there or the fact that mayonnaise is used in the recipe. We will find potatoes, eggs, mayo, peas, carrots, and pickles in this salad. It’s vegetarian, but meat like chicken or ham can be added to the original version. It’s a beautiful, quick, utterly delicious salad, best served cold.
How to make Russian Olivier Salad at home
The Olivier Salad is quick and straightforward (30-minutes from the pantry to the table). We make this salad in two separate steps. First, we prepare the vegetables, and secondly, the dressing. Below you will find the list with all the instructions and ingredients, and here we share a quick overview for quicker preparation.
- Separately cook the eggs and diced vegetables.
- Cool the ingredients to room temperature.
- Make the salad dressing and slice the pickles.
- Combine everything and keep chilled.
Storing
Feel free to store the Olivier Salad in an airtight container in the fridge for up to a week. Serve cold, straight from the refrigerator.
Try these salad recipes too
- Kale Quinoa Salad with Sweet Potato
- Easy Octopus Salad
- Bacon Ceaser Salad with Apples
- Easy Kale Salad
- Potato Salad with Young Sweet Peas
- Potato Salad with Smoked Fish
- Vitamin Salad with Couscous and Mango
METHOD
-
cook the eggs
Pour 1 liter (4 cups) water into a saucepan, place over high heat and bring to a boil. Using a spoon, dip each egg three times into the boiling water for about 2 seconds to prevent the egg from cracking. Reduce the heat and cook the eggs at medium for 10 - 12 minutes. Drain the eggs and cool them under cold running water. Finely dice the pickles.
TipTry to dice all the vegetables as evenly as possible. Feel free to use a mandoline slicer. -
cook the vegetables
Pour 2 liters (8 cups) of water into a pot. Place over high heat and bring to a boil. Peel the potatoes and carrots and dice into 0.5 cm (1/8-inch) cubes. Add to the boiling water and cook for 12-15 minutes or until the veggies are cooked but not overcooked. Add frozen peas to the veggies the last 2 minutes of cooking. Drain the vegetables and cool them under cold running water.
-
dressing
In a small bowl, stir to combine the dressing ingredients: mayo, sour cream, dill, dijon mustard, and lemon juice. Season with salt and pepper to taste.
-
stir to combine and serve
In a large bowl, combine all the ingredients for the salad. Add the dressing and stir to combine gently using a spatula. Keep chilled until serving.
