Olivier Salad (Салат Оливье)

Ingredients

Preparation

1. 1

   Cook the potatoes

   Wash the potatoes without peeling them, cover with cold salted water and bring to a simmer. Cook for twenty to twenty-five minutes depending on size, until a knife enters easily while the flesh remains firm.

2. 2

   Cool and dice the potatoes

   Drain immediately and let cool completely. Peel the potatoes, then cut them into even dice about eight millimetres wide.

3. 3

   Cook the carrots

   Cook the carrots in lightly salted water for ten to fifteen minutes. They should be tender but still firm enough to dice cleanly. Drain and cool.

4. 4

   Hard-boil the eggs

   Place the eggs in cold water, bring to a boil and cook for nine to ten minutes. Transfer immediately to very cold water to stop the cooking.

5. 5

   Prepare the peas

   For frozen peas, blanch for two to three minutes, then cool. For canned peas, rinse and drain very thoroughly.

6. 6

   Dice the carrots and eggs

   Cut the cooled carrots into dice similar in size to the potatoes. Peel the eggs and cut them into small dice as well.

7. 7

   Prepare the pickles

   Drain the pickles, cut them into small dice and lightly press them in paper towels if necessary to remove excess brine.

8. 8

   Prepare the meat

   Cut the ham into dice similar in size to the vegetables. If using cooked chicken or beef, remove excess fat or skin and dice evenly.

9. 9

   Prepare the dressing

   Mix about 200 g of mayonnaise with the mustard and a little black pepper. Reserve the remaining mayonnaise to adjust the texture later.

10. 10

    Combine the ingredients

    Combine the potatoes, carrots, peas, eggs, ham, pickles and onion if using in a large bowl. Toss gently so the potatoes are not crushed.

11. 11

    Add the dressing

    Add about two thirds of the mayonnaise-mustard dressing and fold gently. The ingredients should be lightly coated without swimming in mayonnaise.

12. 12

    Adjust the texture

    Gradually add the remaining dressing or mayonnaise until the desired consistency is reached. The individual dice should remain clearly visible.

13. 13

    Season

    Taste, then add salt only if necessary. Add the pepper and about two thirds of the dill. Fold gently one final time.

14. 14

    Chill the salad

    Cover and refrigerate for at least one hour, ideally two, so the flavours blend and the salad firms up.

15. 15

    Serve

    Take the salad out five to ten minutes before serving. Sprinkle with the remaining dill and optionally decorate with egg wedges, peas or pickle slices.

Tips & tricks

• Choose waxy potatoes so they hold their shape.
• Cook the potatoes in their skins to limit water absorption.
• Do not overcook the carrots so they remain slightly firm.
• Let all ingredients cool completely before adding the mayonnaise.
• Cut the ingredients into similarly sized dice for an even texture.
• Drain the pickles and peas thoroughly to avoid a watery salad.
• Add the mayonnaise gradually so it does not overwhelm the ingredients.
• Add a small amount of mustard to sharpen the dressing.
• Taste before salting because the pickles and mayonnaise already add salt.
• Let the salad rest in the refrigerator for at least one hour.
• Add fresh dill just before serving.
• Take the salad out five to ten minutes before eating so the flavours are more noticeable.

Variations

• Replace the ham with roast or poached chicken.
• Use boiled beef for a version traditional in some households.
• Omit the meat for a vegetarian version.
• Add a tart apple cut into small dice.
• Add finely chopped dill or parsley.
• Replace part of the mayonnaise with sour cream.
• Add a few capers for extra acidity.
• Use blanched fresh peas instead of canned peas.

Storage

Olivier salad keeps for up to two days in the refrigerator in an airtight container. It should remain well chilled because it contains eggs and mayonnaise. Avoid leaving it at room temperature for more than two hours. Freezing is not recommended because the potatoes, mayonnaise and vegetables lose their texture after thawing.

Nutrition facts(per serving)

What to serve with this recipe?

• Rye bread
• Pickles
• Hard-boiled eggs
• Fresh dill

Frequently asked questions