Photograph of this dish. AlMare · CC BY 2.5.
Russian · Russia
Olivier salad
Also called оливье
Olivier salad, a dish from Russia (оливье).
Pai editors’ mark 4 / 5
Plan, list, and collections
Olivier salad is cooked in Russia as its own dish. Dice everything small and bind it with a little mayonnaise. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
78
Health score
Light & nourishing
Moderate
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 36%
- Carbs 30%
- Fat 34%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 37.9 g of protein in the serving.
Watch · Low sodium
About 617 mg of sodium, above the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Chicken breast144 kcal
- Potato96 kcal
- Egg72 kcal
- Mayonnaise68 kcal
- Carrot18 kcal
- Snap pea17 kcal
Glycemic load
Estimated glycemic load for this count: 19.2. The bands come from the ingredient table.
Portion
One serving, as written, is about 424 kcal.
Allergens. Egg
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 424 kcal after the change.
Use half the kosher salt and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Replace the meat or fish with the same weight of drained chickpeas.
The seasoning and the method stay. The center of the plate changes. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 424 kcal | 21% |
| Protein | 37.9 g | 76% |
| Carbohydrate | 31.9 g | 12% |
| Fiber | 5.2 g | 19% |
| Total sugars | 6 g | 12% |
| Fat | 15.7 g | 20% |
| Saturated fat | 3.4 g | 17% |
| Cholesterol | 278 mg | 93% |
| Sodium | 617 mg | 27% |
| Potassium | 1319 mg | 28% |
| Calcium | 92 mg | 7% |
| Iron | 3.5 mg | 19% |
| Magnesium | 92 mg | 22% |
| Zinc | 2.2 mg | 20% |
| Vitamin A | 493 mcg | 55% |
| Vitamin C | 53 mg | 59% |
| Vitamin D | 1 mcg | 5% |
| Vitamin E | 2 mg | 13% |
| Vitamin K | 45 mcg | 38% |
| Thiamin (B1) | 0.3 mg | 28% |
| Riboflavin (B2) | 0.6 mg | 43% |
| Niacin (B3) | 13.6 mg | 85% |
| Vitamin B6 | 1.6 mg | 94% |
| Folate | 83 mcg | 21% |
| Vitamin B12 | 0.7 mcg | 30% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- Protein is high enough to make the meal satisfying.
- A middle path: useful food, with one or two numbers worth watching.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Scale
- Mixing bowl
- Sharp knife
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Potato3 potatoes500 g
Carrot3 carrots180 g
Egg4 eggs200 g
Cucumber1 cucumber250 g
Snap pea1.5 cups160 g- Chicken breast3 breasts480 g
Mayonnaise3 tbsp40 g
Kosher salt1 tsp4 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and brighten the plate with lemon or lime.. The same dish with less sodium.
- Replace the meat or fish with the same weight of drained chickpeas.. The seasoning and the method stay. The center of the plate changes.
Method
AI-generated photo.
1Set out a scale and the equipment for Olivier salad. Heat to the refrigerator at 40°F / 4°C and give it 5 minutes so the surface is actually hot. Weigh potato, carrot, egg, cucumber, snap pea, chicken breast, mayonnaise, kosher salt. Olivier salad is cooked in Russia as its own dish. Dice everything small and bind it with a little mayonnaise. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Heat 5 min
AI-generated photo.
2Olivier salad is cooked in russia. Also called оливье. Cold plates mute salt. Taste again after the food has rested a minute.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Olivier salad, until the edges take a little color. A no-cook plate still needs salt and a rest so the dressing soaks in.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Olivier salad at the refrigerator at 40°F / 4°C. Start checking at 34 minutes. Olivier salad is done when it tastes seasoned after the chill, and the dressing or brine coats every piece.
Chill 34 min
- 🇷🇺 RussiaEastern Europerussia-olivier-step-4
Olivier salad, step 5
Step 5 · Olivier salad
5Check the center of Olivier salad, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇷🇺 RussiaEastern Europerussia-olivier-step-5
Olivier salad, step 6
Step 6 · Rest 5 min
6Rest Olivier salad for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in russia, with the sauce or garnish that belongs to it. Film Olivier salad in this shot order and no other: the main piece taking a deep browning; steam rising off the finished plate; broth poured from a height into a bowl; scale and bowls in a flat lay. Slate words for the editor: cedar, pebble, dough, ramekin, lacquer, crisp, quiet, flint, sable, griddle.
Rest 5 min
How you know it is done
Olivier salad is done when it tastes seasoned after the chill, and the dressing or brine coats every piece.
If it goes wrong
- Olivier salad looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Olivier salad turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cover Olivier salad and refrigerate it the same day. Eat it within 2 days. Do not leave a dressed or creamy cold plate at room temperature.
How this dish helps your daily life
- Olivier salad is cooked by no-cook in Russia. The steps follow that technique, including the timing above.
- The meat, poultry, or fish is the protein. The panel is this plate, not a generic serving.
Notes
Pregnancy. Cook meat, poultry, and eggs through. Use pasteurized dairy if the recipe includes it. There is no alcohol in the required list.
Allergens in the required list: Egg.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.