The Oliver’s Salad Recipe
The Oliver’s Salad is a beloved classic that captures the heart of Russian cuisine, blending tender potatoes, crisp carrots, savory chicken (or traditional ham), and vibrant peas with a creamy, tangy dressing. It’s a staple at festive gatherings, but honestly, it’s so luscious and satisfying that you’ll want to make it all year round. Each bite brings a medley of textures—from the firmness of chopped pickles to the softness of hard-boiled eggs—that perfectly balance richness with brightness. Whether you’re hosting friends or need a delectable make-ahead side, The Oliver’s Salad is guaranteed to be a crowd-pleaser.
Ingredients You’ll Need
This collection of ingredients proves just how simple yet essential each component is to The Oliver’s Salad. Every addition, from the everyday potato to the zing of Dijon, lends unique flavor, color, or crunch that transforms simple pantry staples into something truly special.
- 3 medium potatoes, boiled and diced: The tender base of the salad, providing comfort and substance with every forkful.
- 2 medium carrots, boiled and diced: For a pop of earthy sweetness that contrasts beautifully with the other ingredients.
- 4 hard-boiled eggs, diced: Creamy, protein-rich, and buttery, eggs make the salad satisfyingly rich.
- 1 cup cooked chicken breast, diced (or ham for a classic version): Adds heartiness and turns this salad into a filling meal.
- 1/2 cup canned peas, drained: A classic addition, peas bring a tender burst of color and mild sweetness.
- 4 small dill pickles, finely chopped: Offer a punchy tang and crunch that keeps each bite exciting.
- 1/4 cup finely chopped green onions: Lends a bright, slightly sharp bite to balance the creamy dressing.
- 3/4 cup mayonnaise: The creamy backbone of the dressing—use full-fat for classic flavor, or lighten it up if you prefer.
- 1 tablespoon Dijon mustard: For a gentle kick and depth that lifts the entire salad.
- Salt and black pepper to taste: Brings all the flavors together—season generously but taste as you go.
- Fresh dill for garnish (optional): Delivers a whisper of freshness and lovely color on top.
How to Make The Oliver’s Salad
Step 1: Cook and Cool Your Veggies
Start by boiling your potatoes and carrots until they’re just tender—firm enough to hold their shape, yet soft enough to soak up flavor. This is the foundation of The Oliver’s Salad, so don’t rush! After boiling, let them cool completely; warm potatoes can make the dressing gummy and the salad heavy. Dice them into neat, small cubes for the ultimate texture blend in every bite.
Step 2: Prep Your Proteins and Veggies
While your potatoes and carrots cool, dice your hard-boiled eggs and cooked chicken breast. For a traditional twist, swap in diced ham or bologna. Chop the dill pickles and green onions, and drain the peas well to avoid any sogginess. Every ingredient should be bite-sized, making for a harmonious forkful every time—this is what makes The Oliver’s Salad consistently delightful.
Step 3: Mix the Base of The Oliver’s Salad
Grab a big mixing bowl and combine your diced potatoes, carrots, eggs, chicken (or ham), peas, pickles, and green onions. Gently toss them together, taking care not to mash the potatoes. This is the time to marvel at the gorgeous colors and textures coming together—trust me, it’s looking amazing already!
Step 4: Whip Up the Creamy Dressing
In a smaller bowl, stir together your mayonnaise and Dijon mustard until completely smooth. This combination is what makes The Oliver’s Salad creamy but never stodgy; the mustard cuts the richness with just the right amount of zing.
Step 5: Combine Everything & Season
Pour the dressing over your salad ingredients, then gently fold everything together. Make sure every piece gets nicely coated, but avoid stirring too vigorously so the textures stay distinct. Season generously with salt and freshly ground black pepper, tasting as you go.
Step 6: Chill and Let the Flavors Meld
Cover the salad tightly and refrigerate for at least one hour. This helps all the flavors blend and fuse, making every bite more delectable. Trust me, patience pays off here—The Oliver’s Salad tastes even better when it’s been given a little time to rest.
Step 7: Garnish and Serve
Before serving, top with a scattering of fresh dill if you like. That simple green flourish elevates The Oliver’s Salad from humble to celebration-ready in a matter of seconds!
How to Serve The Oliver’s Salad
Garnishes
A delicate touch of fresh dill is the classic choice—it not only brings vivid green color but also adds a subtle herby aroma that lifts the whole salad. You can also sprinkle extra chopped green onion or even a few slices of hard-boiled egg on top for a festive accent. If you want to really impress, a dusting of cracked black pepper just before serving is a lovely finishing touch.
Side Dishes
The Oliver’s Salad pairs beautifully with crusty rye bread or soft white rolls, which help scoop up every last morsel. It’s also right at home next to roasted meats or grilled fish at a celebration table. For a lighter meal, offer it alongside a crisp green salad or simple pickled vegetables. Its versatility is honestly one of its best qualities.
Creative Ways to Present
For an eye-catching appetizer, mound The Oliver’s Salad into small ramekins or use a ring mold for individual servings. Hosting a buffet? Spoon it into a large, shallow platter and garnish artistically with dill and egg slices. You can even serve it scooped into lettuce cups for a fresh, handheld twist that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover The Oliver’s Salad in an airtight container in the refrigerator. It will stay fresh for up to three days, and actually tends to taste even better as the flavors have more time to meld. Just give it a gentle stir before serving again.
Freezing
While it’s technically possible to freeze The Oliver’s Salad, I don’t recommend it—the vegetables and eggs can become watery and lose their lovely texture after thawing. This dish really shines when served fresh or after a short chill in the fridge.
Reheating
No need to reheat—The Oliver’s Salad is meant to be enjoyed cold, straight from the fridge. If it’s been sitting out a while, just give it a quick toss, check the seasoning, and you’re good to go.
FAQs
Can I substitute ham or bologna instead of chicken?
Absolutely! Ham or bologna is the traditional choice for The Oliver’s Salad and brings a nostalgic flavor. Simply replace the chicken with diced ham or bologna in equal quantity, and proceed as directed.
How far in advance can I make The Oliver’s Salad?
You can make The Oliver’s Salad up to one day ahead. In fact, letting it chill for several hours, or overnight, enhances the flavors. Just wait until right before serving to add your garnish for the best presentation.
What’s the best way to chop the vegetables for this salad?
Dice everything into small, uniform cubes about half an inch in size. This ensures that every spoonful includes a bit of everything and the salad keeps its distinctive, hearty texture.
Is The Oliver’s Salad gluten-free?
Yes! This recipe is naturally gluten-free, as long as all of your condiments (like mayonnaise and mustard) are certified gluten-free. That makes it ideal for a wide range of guests.
Can I make The Oliver’s Salad lighter?
Definitely. Swap in light or Greek yogurt-based mayonnaise, use chicken breast, and increase the amount of veggies to taste. The salad will remain creamy and satisfying without feeling heavy.
Final Thoughts
If you want a dish that’s both soul-soothing and sure to spark conversation, give The Oliver’s Salad a spot at your next gathering. It’s comforting, colorful, and filled with the kind of flavors that linger in your memory (and have everyone asking you for the recipe). I hope it becomes as much of a favorite in your home as it has in mine!
Print
The Oliver’s Salad Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
The Oliver’s Salad, also known as Olivier Salad, is a classic Russian potato salad that is perfect for holidays or gatherings. This hearty and flavorful salad features a mix of diced potatoes, carrots, eggs, chicken (or ham), peas, pickles, and green onions coated in a creamy mayonnaise dressing. Garnished with fresh dill, this salad is a crowd-pleaser and can be made ahead for convenience.
Ingredients
Potato Mixture:
- 3 medium potatoes, boiled and diced
- 2 medium carrots, boiled and diced
Salad Components:
- 4 hard-boiled eggs, diced
- 1 cup cooked chicken breast, diced (or ham for a classic version)
- 1/2 cup canned peas, drained
- 4 small dill pickles, finely chopped
- 1/4 cup finely chopped green onions
Dressing:
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
- Fresh dill for garnish (optional)
Instructions
- Prepare Potatoes and Carrots: Boil the potatoes and carrots until tender but still firm. Let them cool completely, then dice into small cubes.
- Combine Salad Ingredients: In a large mixing bowl, combine the diced potatoes, carrots, eggs, chicken, peas, pickles, and green onions.
- Make Dressing: In a small bowl, mix the mayonnaise and Dijon mustard. Add the dressing to the salad and gently stir until everything is evenly coated.
- Season and Chill: Season with salt and black pepper to taste. Cover and chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
- Garnish and Serve: Garnish with fresh dill if desired before serving.
Notes
- You can substitute cooked ham or bologna for the chicken to make it more traditional.
- Adjust the amount of mayo to your preference.
- This salad tastes best when prepared a few hours ahead.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Russian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 145mg
