Olivier is probably one of the most famous Russian culinary exports. From what I’ve gathered during my travels, olivier is much better known abroad as ‘The Russian Salad’. In its traditional form, it features boiled potatoes, eggs, carrots, peas, onion, pickled cucumbers, and some kind of meat. Everything is tossed together with creamy mayonnaise and decorated with a few sprinkles of dill. Here, I would like to offer you a summer version of this all time classic: lighter, fresher, yet with an instantly recognizable Olivier character.
Overview of the Ingredients:
The base of the salad remains the same – boiled potatoes and eggs. However, we skip carrots, pickles and meats, instead opting for fresh crispy cucumber and juicy tomatoes. We also swap the onion for more summery scallion.
If you have access to fresh garden peas, their subtle herbaceous sweetness make a wonderful addition. Otherwise, you can also go for frozen peas.
Preparation Tips for Olivier Salad
- Boil potatoes in their skins. The skin acts as a barrier, so the potatoes stay firmer and don’t absorb too much water. They also hold their shape better and are easy to peel once they’ve cooled.
- You can boil the eggs in the same pot with potatoes – take them out earlier or keep until the end, it won’t make a lot of a difference.
- If using frozen peas, give them a minute in boiling water with a pinch of salt and let cool.
- Try to remove most of the seeds from the tomatoes, so that there is not too much moisture in the salads. Ideally use just the flesh.
- Cut potatoes, eggs, tomato flesh and cucumbers into small cubes, or next best shape! Olivier salad can withstand a number of alterations save for the shape of the veggies 😀 The potato cubes may get stuck together because of the starch – no worries. Once you add the dressing, everything will separate naturally.
- Traditionally, we use mayonnaise for the dressing. If you miss the pickle-y taste, you can stir in a tea spoon of vinegar.
- If you are not planning to have your olivier immediately, wait with the mayo. Keep the salad in the fridge and only add the mayo before serving. It helps it preserve better.
Garnish the salad with dill and black pepper before serving.
During warmer months, I have it on repeat. Olivier keeps very well in the fridge and makes an awesome side or a light yet satisfying meal.
Looking for more summery salads? Check out these options:
Tomato Carpaccio with Cucumber Salsa and Marinated Onions
Kale, Mango and Avocado Salad with Nuoc Cham Dressing
Baby Beet greens and Purslane Salad
Orange, Tomato and Avocado Salad
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Olivier – Russian Potato Salad (Summer Version)
Ingredients
- 2 medium potatoes
- 6 eggs
- 1 medium cucumber
- 2 medium tomatoes flesh only
- 1.5 tbsp garden peas
- 1 tbsp finely chopped scallions
- 3 tbsp light mayonnaise
- Salt to taste
- Fresh dill for garnish
- Freshly ground black pepper for garnish
Instructions
- Boil the potatoes with their skin on. They are ready when a fork easily slides through into the flesh. Let cool and peel.
- Boil the eggs for 10 minutes or longer (we need hard boiled). Let cool and peel.
- Cut the cucumbers, potatoes, eggs and fresh tomatoes into small cubes (or next best shape).
- Combine in a large bowl, add the scallions and the peas.
- Add 2 table spoons of light mayonnaise and mix well. If you feel the salad is a bit dry and needs more mayo, add another tbsp.
- Season with 1/2 tsp of salt, taste and adjust.
- Serve garnished with fresh dill and black pepper.
Notes
- Both potatoes and eggs can be boiled a day or even two in advance.
- You can make larger quantities of this salad and keep in the fridge. In that case, do not add the mayo until ready to serve.
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