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A creamy and colorful Russian salad that has become a global favorite, with countless regional variations. Whether served at festive tables or casual gatherings, it’s a dish that bridges history and culinary tradition.
What is Russian salad (Olivier salad)
Lucien Olivier, a Belgian chef at the prestigious Hermitage Restaurant in Moscow in the 1860s, first created the Russian Salad. Chef Olivier’s original recipe was luxurious, including grouse (some kind of game meat), caviar, capers, and a secret dressing that made his dish famous among Moscow’s elite. Over time, the recipe evolved, particularly during the Soviet era, when ingredients were substituted to make the dish accessible to the masses. Today, Olivier Salad is a staple of Russian and post-Soviet cuisine, particularly during Christmas and New Year celebrations.
Regional variations
Across the world, this salad takes on new forms. In Spain, it’s called Ensaladilla Rusa and often includes tuna. In Poland, Sałatka Jarzynowa skips the meat but highlights root vegetables. Each variation underscores the salad’s universal appeal, proving its adaptability to different culinary traditions.
My version of Olivier salad
I’ve never tried the real thing myself. I tried to stay close to the original Russian salad. I first learned about this salad from here. She saw this salad pretty much lurking around every corner of Spain. She got me intrigued and I started doing a deep search on the web. I knew a few people from Russia and asked them about this Russian salad. Each family seems to have its own “variations”. A few things that I did take note of from talking to several different people are:
1. If it is called Olivier salad, it has to have meat in it
2. The pickles are also a must in the salad, preferably the ones in brine instead of vinegar
3. The salad shouldn’t be seasoned with additional salt and pepper. The salad should be already well-seasoned from the dressing, the pickles, and other ingredients.
Here are the basics of Olivier salad
These are the basic staple ingredients that I consistently see in the Russian salad:
1. Potatoes
Often unpeeled before boiling
2. Sweet peas
Sweet canned or fresh/frozen peas for texture and sweetness. I prefer it with fresh/frozen peas, but some like it with canned peas
3. Carrots
For a pop of sweetness and color
4. Pickles
Briny, tangy pickles are essential for balance. Choose pickles in brine instead of vinegar
5. Hard-boiled eggs
They add creaminess and richness
6. Protein: Chicken, bologna, or ham
7. Dressing: The original version of Lucien Olivier was a secret and nobody knows exactly what it is, but mayonnaise is used
Other regional add-ons:
1. Onions
Some argue it shouldn’t have onion, but some argue it has to have onion. I use yellow onion that I soak in cold water briefly to tame that strong onion taste.
2. Apples
I use Granny Smith apples, which are crunchy, sweet, and slightly tangy. You can use any apples of your choice.
3. Celery
Some like to add celery, but some argue there shouldn’t be any celery
4. Dijon mustard
Most Russians do not add Dijon mustard from what I’ve heard, but I like the addition of Dijon mustard. It goes well with the salad
5. Seafood
Some skip the meat and prefer to use seafood like canned tuna instead
Easy Delicious Russian Salad (Olivier Salad)
Ingredients
- 2 large potatoes skin-on
- 1 large carrot
- 196 g canned sweet peas or use fresh/frozen
- 1 large celery stalk diced
- 1 medium apple diced
- 2 large kosher dill pickles diced, see notes 1
- ½ small onion diced, see notes 2
- 4 hard-boiled eggs diced
- 1 cup bologna diced, see notes 3
Dressing:
- ½ cup mayonnaise or more as needed
- 1 Tbsp Dijon mustard
Instructions
- Scrub the potato still in their skin clean. Give the carrots a rinse as well. Boil whole unpeeled potato and unpeeled carrot until fork tender, but not mushy. About 20-25 minutes. Check to make sure you don't overcook them. Discard the water and let them cool down
- Let them cool down while you prepare other things
- Dice the celery, apples, pickles, onion, bologna, and hard-boiled eggs. Put in a large mixing bowl.
- Drain the canned peas and add the peas to the mixing bowl If you are using fresh/frozen peas, you can microwave them on high for a minute or so until cooked through. You can also blanch them in a boiling water for 30 seconds or so and then drain off boiling water.
- Peel the potato and carrot. I leave the skin on the potato (because I like potato skin). Dice into small pieces. Add to the mixing bowl. If you are making ahead. Stop at this point. .Cover the bowl and keep in the fridge. When you are ready to serve them, prepare the dressing mentioned in the step below and proceed as directed
- Combine mayonnaise and dijon mustard. Add to the mixing bowl and give everything a good mix and toss to combine. Make sure all the ingredients are coated by the dressing evenly
- Cover and chill them in the fridge for at least 1 hour. The salad is really nice when you served it cold
Marv’s Recipe Notes
- Use pickles in brine instead of vinegar. It is so much better. Sweet type of pickles are usually not used in Russian salad
- If you don’t like the pungent taste of onion, you can soak the diced onion in a cold water for 10-15 minutes. Drain off the water and pat the onion dry with an absorbent paper towel.
- You can also use ham, chicken, turkey, or seafood like tuna, crayfish tails. Just to name a few examples
*Nutrition facts are just estimates and calculated using online tools*
Serving Suggestions
Serve Olivier Salad as a side dish at a festive table or as a light main course with crusty bread. It pairs wonderfully with sparkling wine or a hearty soup.
To store leftover Olivier Salad
1. Refrigerate Promptly: Transfer the salad to an airtight container or cover the serving bowl tightly with plastic wrap.
2. Keep Cool: Store in the refrigerator at or below 40°F (4°C).
3. Consume Within 3 Days: For the best flavor and safety, eat the leftovers within 2–3 days. The mayonnaise-based dressing may begin to separate or lose its texture the longer you keep them. The salad also may start to seem more “watery”
