Make this Olivier Salad (Salata de Boeuf), a traditional Romanian dish made with tender beef or chicken, mixed vegetables, potatoes, pickled cucumbers and a creamy mayo dressing. Perfect for special occasions and holiday celebrations!
Savour your Olivier Salad with other tasty Romanian dishes! For instance, try a pork ribs and cabbage casserole recipe for a comforting winter meal. Additionally, don’t miss stuffed bell peppers which are a perfect meal prep option filled with flavorful rice and meat.
For a fun appetizer, you can indulge in a quick garlic and bean dip—perfect for dipping. Finally, for dessert, treat yourself to homemade mini ricotta cakes with a creamy filling; they’re a delightful way to end your meal. Each of these dishes showcases the heart of Romanian cuisine and makes for a memorable dining experience!
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What is an Olivier Salad?
Olivier Salad, known in Romania as salata de boeuf, is a festive favourite. It includes diced cooked meats (like beef or chicken), boiled potatoes, carrots, peas, pickles and mayo. Swap beef for chicken for a lighter version kids love, keeping the same creamy dressing and veggies. Add pickles for extra zing! Perfect for Christmas, Easter, or family gatherings, it’s a cosy choice for chilly evenings. Traditionally served with crusty bread and beet-horseradish salad, it also pairs well with a fresh garden salad. A versatile dish that brings tradition to any meal!
💗Why This Recipe Works
- Easy & Quick – Just boil, chop, and mix! No fancy skills are needed.
- 10 Ingredients Max – Simple, pantry-friendly staples.
- Creamy & Comforting – Like a hearty potato salad, but better—packed with tender chicken (or beef), mayo, and optional peas.
- Perfect for Holidays – A must-have for Easter, Christmas, and New Year’s… but delicious any day!
💭 Expert Tips
- Prep Ahead: Cook the meat and vegetables in advance to save time. This way, the salad can be assembled quickly when you’re ready to serve.
- Dice the Vegetables Small: To achieve a uniform texture in your salad, make sure to cut the vegetables into small, even pieces.
- Taste as You Go: Be sure to taste the salad and adjust the seasoning to get the right balance of flavours.
🥒 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Chicken, Turkey, or Beef: Choose between white or dark meat for a hearty protein base. Using leftovers or rotisserie chicken can save time.
- Potatoes: Use pink potatoes, like Red Bliss or Yukon Gold, for their firmness and creamy texture. Boil them with the skin on to retain flavour and nutrients. Once cooled, peel and dice them into small cubes for even mixing. This helps the potatoes hold their shape in the salad.
- Parsnip or Celery: Choose based on your preference. If using parsnips, peel and cut them into halves before boiling them until tender, then dice them into small pieces.
- Pickles: Remember to squeeze out any excess liquid after chopping to keep the salad from becoming too watery.
- Frozen or Jarred Peas: If using frozen peas, cook them briefly until tender; jarred peas can be added directly, after draining them.
- Mayonnaise: Consider using 4-ingredient homemade mayonnaise or oil-free 3-ingredient mayo. Adjust the amount based on your desired creaminess.
- Mustard: You can use yellow mustard for a milder taste, Dijon for a sharper taste, or grainy mustard for added texture. Adjust the amount to suit your taste.
How To Make Beef Salad (Salata De Beouf)
This authentic Romanian salad is super simple! After cooking and chopping the beef and veggies, you can have the entire dish ready in less than 10 minutes! Another go-to recipe is this chicken and bacon Caesar salad.
Step 1: Cook Meat and Veggies: Boil the chicken (or beef/turkey), potatoes, carrots, and parsnip until tender. Drain and let cool.
Step 2: Chop Ingredients: Dice the cooked meat and veggies into small cubes. Chop pickles and squeeze out excess moisture.
Mix: In a large bowl, combine the diced meat, veggies, pickles, and peas. Add mayonnaise, mustard, salt, and pepper. Mix well.
Step 4: Serve: Shape the salad on a serving plate and decorate it with olives, carrots, or herbs if desired.
Pro Tip: For the best taste, let the salad chill for 2+ hours before serving
Additional Ingredients You Can Include
While I’ve always used the ingredients in this recipe for Olivier Salad, there are plenty of other options you can include:
Garnish: Roasted Red Peppers, Olives, Hard-Boiled Eggs, Fresh Parsley, Dill or Mint Leaves
Meat/Protein: Turkey, Chicken, Pork Loin, Hard-Boiled Eggs, Chickpeas, Salmon
Veggies: Celery, Onion, Parsnips, Mushrooms
🥗 Serving Suggestions
- As a Main Dish, serve chilled as a standalone dish for a light lunch or dinner.
- As a Side Dish: Pair with grilled meats like chicken or pork, or alongside a hearty stew.
- With Bread: Enjoy it with fresh, crusty bread, pita, or crackers.
- On a Party Platter: Serve on a platter for holiday celebrations, decorated with olives, pickled peppers, or fresh herbs for a festive touch.
- In Sandwiches: Use as a filling for sandwiches or wraps for a delicious, creamy bite.
❓ Olivier Salad (Salata de Boeuf) FAQs
Yes! Olivier Salad is naturally gluten-free, as it doesn’t contain any wheat, flour, or gluten-containing ingredients. Just ensure that your mustard and mayonnaise are gluten-free as well.
Olivier Salad is not keto-friendly due to the potatoes and carrots, which are higher in carbohydrates. However, you can make it low-carb by substituting the potatoes and carrots with lower-carb veggies like cauliflower or zucchini.
Yes! You can skip the meat and still have a tasty, veggie-packed version. It’s common to make a vegetarian version for those who prefer it.
When stored properly in an airtight container in the fridge, it can last 5-7 days. If you decorate it on a serving plate, cover it with cling film before refrigerating.
Definitely! It's better if made a day ahead, allowing the flavours to blend. Just be sure to refrigerate it until ready to serve.
If you're looking for a lighter option, you can substitute the mayo with Greek yoghurt or a mix of mayo and sour cream.
Other Romanian Recipes You'll Love
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Olivier Salad (Salata de Boeuf) Traditionally Romanian
Ingredients
- 800 gr chicken or turkey or beef, white or dark meat ( 1.75 lbs)
- 800 gr red potatoes, like Red Bliss 1.75 lbs
- 400 gr carrots peeled ( 14 oz)
- 200 gr parsnip or celery 7 oz
- 300 gr pickles chopped ( 10.5 oz)
- 150 gr frozen peas or jarred peas optional ( 5 oz)
- 200 ml mayonnaise ¾ cup
- 50 gr mustard 3.5 tbsp
- 3 gr salt or to taste ( ½ tsp)
- 1 gr pepper or to taste ( ¼ tsp)
Instructions
- Cook the Meat: In a large pot, boil the chicken (or turkey or beef) in salted water until fully cooked. For chicken or turkey, this usually takes about 20-30 minutes. For beef, it may take around 30-40 minutes, depending on the cut. Alternatively, you can cook the meat in an Instant Pot on high pressure for about 10-12 minutes for chicken or turkey, or 20-25 minutes for beef, then let the pressure release naturally. Remove the meat, let it cool, and then chop it into small pieces.800 gr chicken
- Prepare the Vegetables: Wash the potatoes with the skin on and place them in a large pan with enough water to cover them. Cook until a knife goes smoothly to the center, about 15-20 minutes. Once ready, drain the water and let them cool. After cooling, peel the skin and dice the potatoes into small cubes.800 gr red potatoes, like Red Bliss
- Peel the carrots and parsnips (or celery), cut them in halves, and add them to a pan with enough water to cover them. Cook with 1 teaspoon of salt until tender, about 10-15 minutes. Drain the water, let them cool, and then dice them.400 gr carrots, 200 gr parsnip or celery
- Cook the Peas: If using frozen peas, cook them according to package instructions, usually by boiling or steaming until heated through. If using jarred peas, simply drain them and set aside.150 gr frozen peas or jarred peas
- Chop the Pickles: While the vegetables are cooling, chop the pickles into small pieces. After chopping, squeeze out any excess moisture from the pickles.300 gr pickles
- Mix the Ingredients: In a large mixing bowl, combine the chopped meat, boiled potatoes, carrots, parsnip (or celery), pickles, and cooked peas.
- Prepare the Dressing: In a separate bowl, mix the mayonnaise, mustard, salt, and pepper. Adjust the seasoning to taste.200 ml mayonnaise, 50 gr mustard, 3 gr salt, 1 gr pepper
- Combine Everything: Pour the dressing over the salad mixture and gently stir until everything is well combined and coated. Adjust the seasoning to your taste—add more mustard if you want it more sour, or more pepper if you prefer a bit more heat.
- Presentation: Place the salad in an airtight container or add it to a large serving plate. Use a knife to shape it nicely, and decorate with fresh mint leaves, parsley, or dill. You can also add olives, cooked carrot slices, and strips of pickled peppers to create an appealing pattern.
- Chill: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld. Enjoy your delicious Olivier Salad as a side dish or a light meal!
Video
Notes
- Use fresh veggies and quality mayo for the best taste and texture.
- Feel free to adjust the pickles, mustard, or mayo to your liking—it’s all about what works for you.
- Let it chill in the fridge for a couple of hours before serving for better taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Mix it up—try green beans instead of peas or switch the protein to chicken or ham.
- Prep the salad in advance, just add the mayo right before serving to keep everything fresh.
Claudia Ciorteanu says
My family loved this!
Razvan says
This worked exactly as written, thanks!
Swathi says
Olivier salad salata looks delicious I made it again, I am going to make it again.
Nicole Kendrick says
My family loved this!
Lathiya says
This sounds like an interesting recipe. I'm going to try this for our family dinner.
Juyali says
I tried this recipe, and it turned out amazing! The mix of tender chicken, creamy mayo, and tangy pickles was perfect. So easy to make and so delicious!
Juyali says
I love this recipe! It reminds me of our Venezuelan chicken and potato salad growing up. Delish!!
Audrey says
This is very similar to something my grandmother would make. The recipe was very easy to follow.
Nicole Kendrick says
This was so good! It's very similar to the chicken salad I grew up on. I loved it.
Liz says
What a tasty entree salad! I made it with chicken and it was delicious.