Olivier Salad

4.60 from 5 votes

The secret to the best Olivier Salad is finely chopping every single ingredient so you have to be patient as this recipe is a labor of ❤️ love. This salad is not to be rushed as the ✨ magic is in the chop so take your time and enjoy the process.

Prep Time20

Cook Time20

Total Time40

Course: Salad

Cuisine: Mediterranean, Russian

Keyword: creamy salad, european recipes, ruska salata, russian salad, salad

Servings:

Author: The Modern Nonna

Equipment

Ingredients

4 potatoes boiled, peeled, and finely diced
2 carrots peeled, boiled, and finely diced
4 eggs boiled, peeled and finely chopped
4 pickles about 1 cup when diced
200 grams black forest ham finely diced
1 14 oz can peas drained
1 cup mayo any you like
salt and pepper to taste

Instructions

NOTE: the boiled carrots should have a bite to them (not mushy). Feel free to use chicken or any other protein instead of the ham.
In a pot on the stove, boil the unpeeled potatoes and peeled carrots until fork tender. In a separate pot, boil the eggs. The eggs and carrots took about 10 minutes to cook from the boiling point and the potatoes took 20 minutes.
Once the veggies are boiled and fork tender, let them cool. I like to add my boiled eggs to an ice bath so that they are easy to peel. Peel the eggs and chop them finely.
Peel the potatoes, place each one vertically and cut into 4-5 round pieces, take each piece and make lengthwise cuts, rotate it and dice into tiny cubes. The smaller the cubes are, the better. Do this for each potato until they are all cubed. You can use a serrated knife if it's easier to cut with.
Dice the boiled carrots into equal size pieces and add them to a bowl along with the diced boiled eggs and potatoes. Add the peas, finely diced pickles, and finely diced ham. Add the mayo before serving the salad and mix. Taste and adjust for salt and pepper.
You can refrigerate this salad for 3-5 days and add more mayo if it becomes dry. Enjoy!

Video

Nutrition