Not Your Grandma’s Olivier (Russian Salad)


Not Your Grandma’s Olivier (Russian Salad)

00:00 Intro
02:34 Pickles and Onions
03:28 Potatoes and Carrots
06:43 The Eggs
08:39 Glazed Salmon
11:15 Dressing and Assembly
12:58 FAQ

History of Olivier from @mynameisandong

125g dill pickles, peeled and diced
70g diced white onion
1 Tbsp pickle brine
125g carrot, peeled and cut into 1/4 inch dice
750g potatoes, peeled and cut into 1/2 inch dice
2 large eggs (weigh them separately to know the exact size)
125g (1 cup) frozen peas (ideally petits pois)

Put pickles and onions into large bowl and add brine. Set aside till needed. Put carrots and potatoes into a pot, cover with water by 2 inches (5 cm) and season generously with salt. Cover pot and set over high heat. Uncover as soon as it comes to a boil and reduce heat to maintain very gentle simmer. Add eggs and cook uncovered for the appropriate time for your egg size.

54-59g: 10 minutes
60-66g: 11 minutes
66+: 12 minutes

Remove eggs to bowl with ice water and set aside. Taste potatoes (they take 12-14 min after they come to a boil). As soon as they are tender, take pot off heat and add peas. Let sit for 30 seconds. Drain in colander, then lay out on paper towel lined baking sheet. Cool completely while preparing salmon.

1 Lb salmon with skin
20g (1 Tbsp) apricot preserves
6g (1.5 tsp) balsamic vinegar
1 Tbsp (20g) soy sauce

Preheat oven to 350F (175C) with racks right under broiler element and in bottom third of oven. Line baking sheet with foil and add salmon skin-side down. Sprinkle salmon with salt. In small bowl, mix together apricot preserves, vinegar, and soy sauce. Spoon a little over salmon to glaze the top, but avoid glaze pooling around salmon. Turn on broiler and put salmon under flame until salmon’s top browns, 4-5 min. Turn oven back down to 350F (175C). Pour remaining glaze over salmon and continue cooking in bottom third of oven until salmon flakes separate, but are still translucent in center. Cool completely.

150g mayo (about 3/4 cup)
15g mustard (about 1 Tbsp)
Lots of chopped dill
Black pepper
Lemon juice to taste (about 2 Tbsp)

Peel and dice eggs. Add mayo, mustard, dill, black pepper, and salmon to bowl with pickles and mix well. Add eggs, potatoes, carrots, and peas. Splash with lemon juice and fold in gently. Taste and adjust seasoning. Refrigerate for at least 1 hour. Leftovers can be kept in fridge for up to 2 days.

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  1. Several people mentioned their concern over me putting eggs in the same pot as the other veggies. Several mentioned that it's ok in the US because our eggs are washed and refrigerated, but not ok in other countries. I don't see why it would be an issue anywhere. You are cooking this stuff at the boiling point of water. What bacteria, virus, or parasite can withstand this temperature? If your eggs are actually dirty and have poop or feathers on them, wouldn't you wash them before cooking regardless of which pot they are going into? You are more than welcome to cook the eggs in a separate pot. I just don't see any possible health issues with the same pot.

  2. As for vegetarian version: this is the only one allowed in Poland 🙂
    This salad is called "sałatka jarzynowa" (veggie salad) in Poland and is made without meat.
    Every family has its own version, but it is usually potatoes, carrots, eggs, brine pickles (often with skin), canned or frozen peas (it can be skipped if you cannot digest them or be replaced with canned corn). The stickiness is desired, so you cook the potatoes unpeeled. Some families add cooked parsley root/celery root/a mushed apple/ dill/green onions or onions. Then some mayo, or mayo mixed with sour cream or joghurt, salt and pepper. Lemon juice if you run out of pickle brine and the salad is not sour enough. That's it.
    Oh, and each December there are fights among on the internet, which mayonnaise is better: Kielecki or Winiary.

  3. This is an unrelated question. You advocate for diamond kosher. That is exceedingly difficult to come by where I live although. Thank you Amazon. I've poked round some to see why diamond crystal is so much more advised by serious foodies /teachers/ chefs/cooks.( Yes, those are all different. Things) I would like to have you explain how the different salts work and why they are or not best for certain application.
    Speaking personally when I have to boil things in salted water I turn to umbrella salt which is I guess Morton's table salt? Because thanks to all the radioactivity in the upper Pacific, a little bit of iodine can't hurt. But as for salting things, I am used to using Morton's kosher. And I'm comfortable with how much to salt. One egg, one potato, one serving of veg. Veg. And so when I'm making things and it's using three eggs, I use three one egg pinches of salt…
    The only explanation I have found for why to use diamond crystal over Morton's kosher is that diamond is so much finer that it disperses so much more quickly and makes oversalting very difficult as opposed to Morton's, very large salt chunks, taking a much longer time to dissolve and then spread which they will not do. If you do not stir them. That's all I've been able to clean, so if you were ever really bored and it was snowy outside and you didn't really want to go anywhere, I would love to see an explanatory video on your take of table salt, diamond crystal, Morton's, kosher, and other flavored salts or yuppie salts from India or France or wherever. And really talk about when the use of each is appropriate and beneficial. And which use is contraindicated for which type of salt. But you're the young scientist. I'm the old scientist so it's on you girl

  4. Olivier has also made its way into Iranian celebrations. I remember around 20 years ago I was invited to a kind of memorial celebration a family that had fled from Iran was holding for a cousin of theirs that had sadly passed away. As they weren’t able to travel to Iran they’d decided to honour his memory from where they were. My Farsi didn’t go further than a few words. Upon arrival I joined the ladies in the kitchen and was soon put to work ripping the flesh off roasted chickens and chopping up the meat. Other ladies were busy with the remaining usual suspects. The only difference were the type of pickles they used. When it was all assembled I asked what they called this dish.


    I have since had it countless times at just about any celebration when my many Iranian friends come together. They have it served on crispy, fresh, Turkish style bread. It is only now, years later, that I have made the connection.

  5. Also a staple on Bulgarian tables , especial on festive occasions. We call it "Russian salad". I made it in Japan for my in-laws and it did rival the absolut gold standard for deliciousness for potato salad in my book! Our Bulgarian regional recipe is with ham. I will try your method – it is measured and elavated ! Bravo. Subscribed and looking forward to see other videos.

  6. Helen, thank you for sharing. I am sure that it’s really good! My favorite is veal tongue – cooked on a chewier side (2h gentle boiling or Sous Vide 12-36h at 68-70°C / 154-158°F). Kewpie mayo plus Creme Fraiche is phenomenal in it. Frozen peas – kudos for that, that’s what we use as well. Another kudos for using white onions and cooking them with acid (gently heating in the pan with a bit of oil until almost translucent is another way).

    Another hack is to dress the potatoes (pieces) while still warm either with Creme fraiche or – if you use self made mayo, make it with some milk instead of eggs and neutral oil. Personally I love to add a bit of Tabasco and freshly ground black pepper. Let the potato sit and absorb.

    Decorating with pieces of fresh salad and capers.

    Happy new year!

  7. Love it, just finished mine. In Romania we call it salata boeuf (because it's traditionally made with beef). I use chicken breast, some use lean ham or no meat. I keep the skin on the gherkins and yes, you want it sour not sweet 😍 Funny story, I was flying to Portugal one year, just after Christmas, and on the plane I took out my box with the last salad portion and one of the flight attendants stopped to look longingly. He was from Czech Republic and didn't make it home for Christmas … and I think Brazilians also have a version of it 😅

  8. every family has their own way of making this salad, it seems. for me, I still prefer sticky potatoes, but also there is a taste that boiled skin adds that you just don't get with peeled boiled potatoes and I associate that taste with olivier too much to give up at this point. same goes for using canned peas over frozen 🙂 I NEED that particular feel of mushy texture and cooked taste that you get from canned, for it to feel like a salad I grew up with 🙂

    P.S. my mom typically used leftover roast chicken shreds as our protein and dressing was half mayo/half sour cream. me I prefer it without the meat and with full mayo. I know it kinda goes against the whole "but that taste of boiled skin" /shrug 😛 some of my schoolmates used shredded apples instead of pickles and doctorskaya kolbasa as the protein. and when we communally cooked it with my highschool class one time, we just went with hot dogs. somehow, it always worked out 😀