olivie russian salad recipe

Written ByJenny Smyth Posted on
olivie russian salad recipe
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The Best olivie russian salad recipe

I’ve been making Olivie Russian salad for years, and it’s still a favorite in our household. The dish originated in Russia, and its name is derived from the French word ‘hors d’oeuvre,’ meaning ‘outside the work.’ It’s a simple yet flavorful salad made with boiled eggs, diced chicken or ham, pickles, and mayonnaise.

I love how easy it is to prepare, and the fact that it’s a great make-ahead dish. My family enjoys it as a side dish or a light lunch. The combination of textures and flavors is just right – crunchy pickles, creamy mayonnaise, and smooth eggs.

It’s also a versatile recipe that can be adapted to suit various tastes. My kids like it when I add some chopped fresh herbs like parsley or dill for extra flavor. This salad is perfect for potlucks, picnics, or family gatherings because it’s easy to transport and can be served at room temperature.

Plus, it’s a relatively healthy option compared to many other finger foods. In my opinion, the key to making a great Olivie Russian salad is using high-quality ingredients and not overmixing the dressing. I always use real mayonnaise instead of low-fat alternatives to get that rich, creamy taste.

The technique of layering the ingredients in a separate bowl before serving is also essential for achieving the right texture and presentation.

Olivier Salad (Russian Salad)

Olivier Salad (Russian Salad)

4.5 from 1737 votes

A classic Russian salad made with diced potatoes, carrots, pickles, and hard-boiled eggs bound in a creamy mayonnaise dressing. It is a staple at holiday tables and family gatherings.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salad

4 medium potatoes (about 500g), peeled and diced
2 medium carrots (about 150g), peeled and diced
3 large eggs
200g cooked chicken breast or ham, diced
4 large dill pickles, diced
1 cup frozen peas (150g)
1 small onion, finely chopped
Salt to taste
Freshly ground black pepper to taste

For the Dressing

1 cup mayonnaise (240ml)
1 tablespoon Dijon mustard
1 tablespoon lemon juice

👨‍🍳Directions

1Place the diced potatoes and carrots in a large pot and cover with cold water.
2Bring to a boil over high heat, then reduce heat to medium and simmer for 15 to 20 minutes until the vegetables are tender when pierced with a fork.
3Drain in a colander and let cool completely.
4Place the eggs in a medium pot and cover with cold water.
5Bring to a boil over high heat, then remove from heat, cover, and let stand for 10 minutes.
6Drain and transfer the eggs to a bowl of ice water to cool for 5 minutes, then peel and dice them.
7In a small pot, bring 1 cup of water to a boil.
8Add the frozen peas and cook for 2 to 3 minutes until bright green and tender.
9Drain and rinse under cold water to stop the cooking process.
10In a large mixing bowl, combine the cooled potatoes, carrots, diced eggs, diced chicken or ham, diced pickles, cooked peas, and chopped onion.
11Season with salt and pepper to taste.
12In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
13Pour the dressing over the salad and stir gently until all ingredients are evenly coated.
14Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
15Serve chilled, garnished with fresh dill or parsley if desired.

🔧Equipment

Large pot
Medium pot
Mixing bowls
Colander
Cutting board
Knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 4g❤️Cholesterol: 105mg🧂Sodium: 720mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 14g

📝Notes

For a vegetarian version, omit the meat and add an extra diced hard-boiled egg or cubed firm tofu. The salad tastes even better the next day after the flavors have blended.

Watch Video Of How Olivier Salad (Russian Salad) Works

In conclusion, Olivie Russian salad is a delicious and versatile recipe that’s perfect for any occasion – whether you’re hosting a party or just need a quick lunch idea for your family. Its creamy texture and tangy flavor make it an excellent side dish or light meal option.

To store leftover salad properly, make sure to keep it tightly covered in the fridge for up to 3 days. When reheating leftovers, try microwaving them gently until warmed through without overheating the ingredients.

❓ Frequently Asked Questions About Olivier Salad (Russian Salad)

Q: What type of mayonnaise should I use?

A: For the best flavor, I recommend using real mayonnaise made with egg yolks, oil, and vinegar. Some brands offer low-fat or sugar-free alternatives, but they won’t provide the same rich taste as traditional mayonnaise.

Q: Can I substitute chicken with tuna or salmon?

A: Yes, you can definitely use canned tuna or cooked salmon as an alternative protein source in Olivie Russian salad. Just be sure to flake them into small pieces so they distribute evenly throughout the salad.

Q: How do I store leftover Olivie Russian salad?

A: To store leftover salad in the fridge, make sure it’s tightly covered with plastic wrap or aluminum foil to prevent contamination and keep it fresh for up to 3 days.

Q: Can I prepare the salad ingredients ahead of time?

A: Yes, you can chop the pickles and hard-boiled eggs ahead of time and store them in separate containers until you’re ready to assemble the salad.

Q: What if I don’t have pickles? Can I omit them or substitute with something else?

A: While pickles are an integral part of Olivie Russian salad, you can omit them if you don’t have any on hand. However, if you want to add some crunch without using pickles, try adding some diced carrots or chopped celery instead.

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