Name: Olivier Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 500 g potatoes, boiled in their skins; 2 medium carrots, boiled; 4 eggs, hard-boiled; 300 g cooked chicken breast or thigh; 3 dill pickles, about 120g; 150 g canned green peas; 1 small red onion; 200 g mayonnaise, full-fat; 1 tbsp pickle brine from the jar; 1 tsp Dijon mustard; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp fresh dill or parsley

Question 1

Why did my Olivier salad turn out watery and the mayonnaise won't hold — how to make it properly?

Accepted Answer

The main cause is moisture from the boiled vegetables. Potato and carrot must be completely cooled before mixing — warm vegetables melt the mayonnaise and release steam. Pickles also release water — you can lightly squeeze them before dicing. The cut size matters too: uniform 1 cm dice coat evenly with dressing. Large uneven pieces don't absorb the mayonnaise the same way.

Question 2

How long to boil potatoes and carrots for Olivier salad and how to check they're done?

Accepted Answer

Potatoes: 20 to 25 minutes in their skins in cold salted water. Carrots: 15 to 20 minutes. Check with a skewer or thin knife — it should slide in without resistance. Overcooked potato crumbles when you dice it and makes the salad mushy. Undercooked stays hard in the finished dish. Boil in their skins: less water is absorbed and the flavor is better.

Question 3

What mayonnaise is best for Olivier salad — store-bought or homemade?

Accepted Answer

Homemade mayonnaise (egg yolk, mustard, lemon juice, oil) gives a fresher, lighter flavor — especially noticeable the next day. From shop-bought, choose full-fat — 67% and above. Light versions are watery and don't hold their texture. Add the mayonnaise in two stages: most when mixing, a little more just before serving, as it absorbs overnight in the fridge.

Question 4

Can you make Olivier salad without meat — what to substitute for chicken in a vegetarian version?

Accepted Answer

Canned tuna is a classic substitute that gives similar density and saltiness. The boiled eggs already in the recipe can be increased. Cooked lentils or chickpeas add volume and protein without meat. Smoked tofu works surprisingly well — 1 cm cubes hold their shape and give a smoky note.

Question 5

How long does Olivier salad keep in the fridge and why does it taste better the next day?

Accepted Answer

3 days in a sealed container. The next day it's better: the mayonnaise has had time to penetrate every piece, the flavors merge, and the pickles give a faint tartness to the dressing. After day three the potato starts to crumble. Store without fresh herbs — add dill or spring onion only just before serving.

Olivier Salad

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