This Olivier Salad with Cucumbers is a twist on the traditional Russian potato salad, also known as Russian winter salad. With its crisp, fresh, and creamy textures, this variation bursts with vibrant flavors. Once you taste it, you'll find yourself choosing this refreshing version every time! See below for vegan and vegetarian options as well.
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This salad is a staple at our birthday parties, dinner gatherings, and, of course, our grand New Year's dinner celebrations! Like the Russian Vinaigrette Salad, it's a non-negotiable dish on the menu for our traditional Russian and Ukrainian New Year's festivities; the celebration wouldn't be complete without it!
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Ingredients
- Potatoes: The best potatoes to use are waxy, or all-purpose ones. They hold their firm texture well when boiled. Yukon Gold, red potatoes, and new potatoes all work great in the recipe. They even hold well in soups; I use them in my Hearty Pickle Soup Recipe and the Simple Seafood Soup Recipe. Yukon Gold is my personal favorite.
- Meat: I usually use chicken or turkey bologna. The type of meat to use for this recipe can be completely up to you. So long as it is not spicy and not dry. The best meats to use would be cooked chicken breast (didn't try it with chicken thighs) or deli meats, such as ham, turkey, or chicken bologna. See Substitutions and variations below for the vegan/vegetarian option.
- Peas: Canned peas work great. Select smaller peas, if available.
- Scallions: Wash off your eye makeup and prepare tissues! Then, and only then, thinly slice two scallions, including the white part of the green onion.
- Cucumbers: add freshness and crunch, it's a perfect addition.
- Pickles: these are a must! they add acidity and bring out so much flavor.
- Mayonnaise and sour cream: for the dressing. Full fat is best for creamier salad. But, if you're looking for a lower-fat option, you can use light or reduced-fat mayonnaise and sour cream. While it won't be as rich, it can still provide a nice creaminess to the dressing.
See the full list of ingredients and ingredient quantities in the recipe card below.
Substitutions and variations
- Scallions: sweet onions, thinly diced will work as well. Or, you may like to use chives.
- Add carrots: You may like to add cubed cooked carrots, which are used in the original Olivier salad recipe.
- Add smoky flavor: smoked turkey or smoked ham will enhance the flavor of the salad.
- Make it Vegetarian: Omit the meat entirely and use more pickles and cucumbers to add extra crunch and flavor.
- Make it vegan: If you're making a vegan Olivier Salad, you can omit the eggs and meat entirely and use extra pickles and cucumbers for added texture and flavor. Also, use vegan sour cream and vegan mayonnaise made from plant-based ingredients like cashews or tofu.
Preparation
STEP 1: Cook potatoes and eggs
Boil the potatoes and eggs until the potatoes are cooked through and the eggs are hard-boiled. You will need to take out the eggs before the potatoes are cooked through. Then drain and let them cool completely.
STEP 2: Prepare other ingredients
While the eggs and potatoes are cooking, dice the meat, cucumbers, and pickles into small uniform pieces and add them to a large mixing bowl. Chop the scallions, red onion (if using), and dill and add to the mixing bowl. Drain the canned peas and add to the bowl.
STEP 3: Dice potatoes and eggs
Once the potatoes and eggs have cooled, remove the potato skin, dice them into small uniform pieces, then chop or mash the eggs into a very fine crumble. Add the potatoes and egg to the mixing bowl.
STEP 4: Combine
Season all ingredients in the mixing bowl with salt and pepper and add the mayo and sour cream. To avoid mashing the ingredients gently fold the mayo and sour cream until all the ingredients are well coated. Taste the salad and adjust the seasoning with salt and pepper if needed. Add more pickle for additional acidity.
Top Tips
- Boil potatoes until they're fork tender but still firm, as overcooked potatoes can turn mushy in the salad.
- Make sure that the boiled potatoes and eggs are completely cooled before assembling the salad. This helps the salad maintain its texture.
- To cool potatoes faster either rinse them under cold running water or immerse them in an ice bath.
- If possible, precook the potatoes and eggs the day before making the salad and refrigerate them overnight. When the potatoes are cold, they are easier to peel and cut.
- Aim for very small, uniform pieces when dicing. Consistent sizes ensure an even distribution of flavors and textures. A vegetable chopper would help.
- Mashing the hard-boiled eggs with a potato masher is quicker and easier.
- If possible, allow the salad to chill in the refrigerator for at least 30 minutes to a couple of hours before serving. This gives the flavors time to meld, enhancing the taste.
Frequently Asked Questions
Yes, you can make Olivier Salad one day ahead and store it in a container in the refrigerator. The salad can be stored in the fridge for up to 3 days after preparation.
You can, but the texture may be a little different. The peas from the can are softer. If you prefer using fresh peas, make sure to buy frozen ones and thaw them.
Serving suggestions
Olivier salad is great served with an easy meat dish, such as our Stir-Fried Chicken Thighs, or the Cheesy Chicken and Mushroom Recipe. It's great served as a side dish or a salad. And, like our Chicken Salad with Apples and Cranberries and the Tuna Salad Lettuce Wraps, this salad can be served inside a pita, in endive boats, on a baguette, or on crackers, possibilities are endless!
Try these salads too
If you tried this Olivier Salad with Cucumbers or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Olivier Salad with Cucumbers
Ingredients
- 2 large eggs hardboiled, omit for vegan option
- 2 potatoes medium, cooked, cubed
- 0.5-.075 lb. bologna cubed, omit for vegan/vegetarian version
- 3 cucumbers medium, cubed
- 3 dill pickles large, cubed
- 1 scallion chopped
- ½ cup red onion chopped, optional
- ¼ cup fresh dill chopped
- 1 cup peas canned recommended
- ½ teaspoon salt or to taste
- ½ teaspoon ground black pepper or to taste
- 2 tablespoons mayonnaise - choose vegan for vegan version
- 3 tablespoons sour cream - choose vegan for vegan version
Instructions
- Cook potatoes and eggs: Scrub the skin of the potatoes under cool running water and place them in a medium pot or saucepan. Add the eggs to the pot and fill it with enough cold water to cover the potatoes. Place the pot on the stove over high heat and bring the water to a boil. Once it starts boiling, reduce the heat to medium-low to maintain a gentle simmer. Allow the potatoes and eggs to simmer for about 12 minutes and remove the eggs from the pot with a slotted spoon. Place the eggs on a plate or a cutting board to allow them to cool completely. Continue to cook the potatoes until they are fork tender, but firm - about 10 more minutes - the exact cooking time may vary depending on the size of the potatoes. Then drain the potatoes and let them cool completely (see note 2 in the notes section below on cooling potatoes faster).
- While the eggs and potatoes are cooking, dice the meat (if using), cucumbers, and pickles into small uniform pieces and add them to a large mixing bowl. Chop the scallions, red onion (if using), dill, and add to the mixing bowl. Drain the canned peas and add to the bowl.
- Once the potatoes and eggs have cooled, remove the potato skin, dice them into small uniform pieces, then chop or mash the eggs into a very fine crumble. Add the potatoes and egg to the mixing bowl.
- Season all ingredients in the mixing bowl with salt and pepper and add the mayo and sour cream. To avoid mashing the ingredients, gently fold the mayo and sour cream until all the ingredients are well-coated. Taste the salad and adjust the seasoning with salt and pepper if needed. Add a little more mayo for added creaminess. For more acidity, add more pickles. If possible, allow the salad to chill in the refrigerator for at least 30 minutes to a couple of hours before serving. This gives the flavors time to meld.
Notes
- Make sure that the boiled potatoes and eggs are completely cooled before assembling the salad. This helps the salad maintain its texture.
- To cool potatoes faster either rinse them under cold running water or immerse them in an ice bath.
- If possible, precook the potatoes and eggs the day before making the salad and refrigerate them overnight. When the potatoes are cold, they are easier to peel and cut.
- The salad serves 8 as a salad, or 4 as a side dish
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