The Recipe · No.808 · Olivier Salad

Olivier Salad, and Where to Source It

Dice everything to the size of a single pea. Uniform little cubes are the whole texture of the salad, so no one ingredient takes over the bite; ragged chunks make it clumsy.

Ad-free · ingredients first · no 2,000-word story.

Published July 2026 · Sourcing verified 5 Jul 2026

Prep25 min
Cook20 min
Makes6 servings
CuisineRussian
Cook it with
Stovetop
Can you make Olivier Salad in an air fryer? — Sometimes

Sometimes — if the pieces are small and cooked dry, an air fryer can handle it in a single layer; anything saucy or liquid needs a pan. When in doubt, the stovetop or oven is the safe call.

Part One
The Ingredients — and where to get them
Potatoes
Boiled in the skin, cooled, then peeled and diced small. Fresh, bought local.
2 medium
Source it →
Carrots
Boiled just tender enough to hold a clean cube.
2 medium
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Eggs
Hard-boiled and diced to match the vegetables. Fresh eggs.
3
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Pickles
Diced for the sharp, crunchy contrast to the rich mayo. A crisp deli pickle is best.
1/2 cup
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Peas and mayonnaise
Canned peas set the dice size; a real egg mayo binds it all. Peas local.
1 cup peas
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Boil and coolCook the potatoes and carrots in their skins, cool fully, then peel and dice small.
  2. Dice the restDice the eggs, cooked meat if using, and pickles to the same pea size.
  3. BindFold everything with the peas and mayonnaise gently.
  4. ChillRefrigerate a couple of hours before serving.
Part Three
The Toolkit

Chef's knife · Mixing bowl · Saucepan

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