Russian salad, known globally as salade olivier, is a richly satisfying dish created by 19th-century Belgian-born chef Lucien Olivier. Its popularity stems from its adaptability and deliciousness: robust for picnics and packed lunches, it keeps well and pairs with fish or simple green salads. This recipe by Felicity Cloake yields 4 servings with a prep time of 40 minutes and cook time of 15 minutes.
Ingredients
For the salad: 200g waxy potatoes (about 4 small), 100g carrots (1 medium), 100g turnip (1/2 medium, or 2 extra potatoes), salt, 50g green beans, 2 eggs (optional), 75g frozen peas, 2 large gherkins plus 2 tbsp pickling liquid, 1 tbsp capers (rinsed if necessary), 50g ham, pressed tongue, or cooked chicken (optional), 1 small bunch dill or chives finely chopped. For homemade mayonnaise (or 3 tbsp ready-made): 1 egg, 2 tsp Dijon mustard, 1 generous pinch salt, 1 tbsp white-wine vinegar or lemon juice, 180ml groundnut oil (or light olive/sunflower oil), 25ml extra-virgin olive oil (optional).
Preparation Steps
Peel potatoes, carrot, and turnip. Top and tail beans. Cut carrot and turnip into large chunks; keep potatoes whole unless large. Other common additions include cauliflower, broad beans, and beetroot (add beetroot as garnish to avoid pink mayonnaise).
Cook each vegetable separately for best results. Boil potatoes in salted water until tender but not overcooked. Drain and leave to dry in hot pan. In another pan, blanch beans for 2 minutes, then shock in cold water. Repeat with carrots and turnip. Hard-boil eggs for 10 minutes. Thaw peas by pouring boiling water over them in a colander.
Making the Mayonnaise
For stick-blender mayonnaise (makes extra, keeps well): put whole egg, mustard, salt, and vinegar in a jar just wider than blender head. Pour lighter oil on top, let settle, then plunge blender to base. Turn on high, whiz until mayonnaise billows. Gradually tilt jar and introduce more oil, slowly lifting blender head until all oil blended. Whisk in extra oil, adjust seasoning.
Assembling the Salad
Drain, dry, and chop all vegetables (except peas) into roughly 1cm dice or lengths. Mix in large bowl. Dice gherkins into 1cm dice, add with 2 tbsp pickling vinegar, capers, and peas. Peel eggs (underwater helps) and coarsely grate or dice into salad. Cut meat (if using) into strips; tofu, beans, or seafood are alternatives. Stir in chopped herbs and about 3 tbsp mayonnaise—just enough to coat. Serve, or cover and refrigerate.
This versatile salad can be customized: include starchy base (potatoes, sweet potato, parsnips) and cooked vegetables. Homemade mayonnaise is recommended for flavor, but quality jarred mayo works. The salad keeps well and is perfect for picnics, packed lunches, or as a side dish.
