Olivier salad is much more than just a recipe; it’s a beloved tradition. It’s the dish that someone always keeps an eye on, saying, “Don’t touch, it’s for the party.” It’s outlasted food trends like avocado and diet fads that shun mayonnaise. No matter how many times people try to lighten it up, the classic version always makes a comeback. It’s not about the sausage or mayonnaise; it’s about the nostalgic taste that hits you with the first spoonful.
Everyone has their own version: some add more pickles, others prefer extra peas, and a few swear by adding an apple. The beauty of Olivier is that there’s no wrong way to make it; there’s only the way that tastes best to you.
This version is straightforward and true to the classic. No frills, no modern twists, just the comforting taste that’s perfect for a holiday gathering or a simple family dinner. It’s the kind of dish that needs no introduction. Serve it up, and everyone knows exactly what it is. Make Olivier salad, and let the festive atmosphere fill your home once more.
Classic Olivier Salad
Ingredients
- 3 pcs Potatoes Boil until tender
- 2 pcs Carrots Boil with potatoes
- 1 pcs Fresh cucumber For crunch
- 1 pcs Pickled cucumber For flavor
- 1 pcs Onion Small onion, green can be used if preferred
- 4 pcs Eggs Quail eggs for elegance, if desired
- 300 g Chicken or sausage Add cooked meat for richness
- 100 g Canned peas Adds a sweet taste
- 200 g Mayonnaise Use quality mayonnaise
- to taste Salt Add to taste
- to taste Black pepper Ground pepper can be used
Method
- Boil potatoes and carrots until tender, about 10-20 minutes.
- Cool the boiled vegetables, peel, and dice them.
- Hard-boil the eggs, cool, and chop them into small pieces or cubes.
- Dice the chicken or sausage.
- Add the chopped cucumbers and canned peas to the vegetables.
- Mix all ingredients in a large bowl, then add mayonnaise. For a richer flavor, I add a dash of mustard (just half a teaspoon).
- Season with salt and pepper to taste, and mix well.
- Transfer the salad to a serving dish and serve chilled. Garnish with herbs to taste.
Notes
Private Notes
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Let us know how it was!
I can’t stand it when Olivier salad turns into a mushy mess. That’s why my number one rule is to chop everything finely, but not mash it. A sharp knife is essential, and the ingredients should be well-chilled. This way, the cubes hold their shape, and the salad looks appetizing.
I cook the potatoes and carrots with the skin on, and only peel them afterward. The flavor is so much better—richer and not watery.
I boil the eggs so that the yolk is firm but not dry. Overcooked eggs give off a strong odor and ruin the overall impression.
Cucumbers are a critical element. If they’re too juicy, I gently squeeze them. Otherwise, there will be excess liquid in the bowl within an hour.
I don’t add all the mayonnaise at once. It’s better to mix it in gradually, check the consistency, and then decide if more is needed.
And one more thing. Olivier salad tastes even better when it sits in the fridge for at least an hour. Not because “that’s how it’s supposed to be,” but because the flavors really have a chance to meld together.
If you’re looking for more ideas for your festive table, we’ve gathered a collection of various salad options — you might find something that suits your taste there.
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