Olivier salad has been on Ukrainian tables for generations. The original 19th-century version looked a bit different, but the modern classic—tender boiled veg, diced meat, herbs, and a good spoonful of mayo—is the one most of us know and crave. It’s the kind of salad that shows up whenever there’s something to celebrate, and somehow it always disappears first. I like finishing it with a little extra dill or a few slices of egg on top—simple, but it makes the bowl look properly “party-ready.”
In this recipe, you’ll find
- Why you’ll love this Olivier salad
- Tips before you start
- What to look for when choosing ingredients
- Secrets to a perfect Olivier salad
- How to serve Olivier salad
- Nutritional perks
- Recipe variations
- Questions & answers
- Common mistakes
Why you’ll love this Olivier salad recipe
I grew up with Olivier salad as the “big bowl in the middle of the table” at every holiday get-together. One bite and I’m right back there—coats piled by the door, someone slicing bread, and that familiar, creamy, savoury crunch.
- A true Ukrainian classic
- Easy, no-fuss prep
- That perfect salty-creamy balance
- Soft, tender texture with little pops of freshness
- Made for holidays, potlucks, and family dinners
Tips before making Olivier salad
A sharp chef’s knife makes all the difference here—Olivier is all about neat little cubes. I also like to prep everything first (cook, cool, drain), then mix; it keeps the texture clean and not mushy.
- Go for fresh, firm vegetables
- Use a mayo you actually like the taste of
- Let the salad rest in the fridge before serving
- Cook the meat from a good, lean cut
What to look for when choosing ingredients
When you’re shopping, keep an eye on the basics—good veg and decent meat carry the whole salad. Freshness matters more than anything else.
Potatoes
Choose firm, smooth potatoes that hold their shape when boiled.
Carrots
Look for carrots that are bright and juicy (not bendy or dried out).
Peas
Canned peas work great; just drain them well. Fresh peas are lovely too when they’re in season.
Meat
Pick chicken or beef that’s lean and not overly fatty.
Eggs
Fresh eggs give you the best flavour and texture.
👉 potato pancakes (deruny) recipe
Традиційний салат олів’є з м’ясом
Ingredients
- 3 шт Картопля середнього розміру
- 2 шт Морква середнього розміру
- 200 г Горошок консервований
- 300 г М'ясо варена курка або яловичина
- 3 шт Яйця варені
- 150 г Майонез за смаком
- 1 ч.л. Сіль за смаком
Method
- Зваріть овочі. Картоплю і моркву добре вимийте, покладіть у каструлю, залийте холодною водою і варіть до м’якості приблизно 20–25 minutes. Готові овочі повністю охолодіть.
- Зваріть яйця. Яйця покладіть у холодну воду, доведіть до кипіння і варіть 9–10 minutes. Потім охолодіть у холодній воді та очистіть від шкаралупи.
- Підготуйте інгредієнти. Охолоджену картоплю, моркву, яйця та відварене м’ясо наріжте дрібними рівними кубиками. Консервований горошок відкиньте на сито, щоб стекла зайва рідина.
- Змішайте салат. У великій мисці з’єднайте нарізані овочі, яйця, м’ясо та зелений горошок. Акуратно перемішайте, щоб інгредієнти рівномірно розподілилися.
- Заправте салат. Додайте майонез, посоліть за смаком і ще раз обережно перемішайте. За потреби можна додати трохи чорного перцю.
- Дайте настоятися. Поставте салат у холодильник приблизно на 20–30 minutes. За цей час смаки поєднаються, і салат стане більш насиченим.
Подавайте. Перед подачею ще раз легко перемішайте салат і викладіть у салатник або на тарілку для подачі.
Notes
Private Notes
Tried this recipe?
Let us know how it was!Secrets to a perfect Olivier salad
I used to go a little wild with the mayo, and the salad would turn heavy and a bit sloppy. These days I keep it creamy, not drowned—and it tastes so much better.
- Don’t overdo the mayonnaise—add it gradually.
- Let the vegetables cool before mixing so the mayo doesn’t melt.
- Add herbs at the end so they stay bright and fresh.
How to serve Olivier salad
Olivier salad is best served chilled. That cool, creamy bite is kind of the whole point.
- Spoon onto a platter and scatter with fresh herbs
- Serve in individual bowls or small glasses for parties
- Top with slices of hard-boiled egg
Nutritional perks
Olivier salad can be a solid option if you’re trying to get more vegetables and protein into your week. It’s especially handy when you need something filling after a busy, active day.
- Provides a mix of vitamins from the vegetables
- Filling and energy-friendly
- Supports your immune system with a balanced mix of nutrients
Recipe variations
Swap chicken for beef when you want a deeper, meatier flavour. It’s a small change, but you’ll notice it.
- Add pickles for extra tang
- Use yoghurt instead of mayonnaise for a lighter version
- Add diced apple for a little sweetness
If you’re putting together a holiday spread, it’s worth adding a couple more crowd-pleasing starters. Alongside classic Olivier, there are loads of salads that work beautifully for big get-togethers, birthdays, or a New Year’s dinner. In the roundup 10 salads for a celebration you’ll find everything from light veggie options to richer, more festive bowls that look great on the table and tend to make most guests happy.
Questions & answers
I get asked about Olivier salad all the time. It’s a classic, but everyone has their own little rules—here are the basics.
Як правильно зберігати салат?
У герметичному контейнері в холодильнику.
Чому салат олів’є такий популярний?
Це традиційна страва для свят.
Скільки часу потрібно для приготування?
Приблизно 1 година.
Common mistakes when making Olivier salad
The biggest issue is getting the ratios wrong—too much of one thing (usually mayo) can flatten all the flavour.
How long should I boil the vegetables?
Until tender—around 20 minutes.
Why did my salad turn watery?
You may have added too much mayonnaise (or mixed while the veg were still warm).
What if I don’t like peas?
Try swapping them for sweetcorn.
Responses