Olivier Salad
Diced potato, peas and meat bound in mayonnaise. · Russia
Diced potato, peas and meat bound in mayonnaise.
About Olivier Salad
Boiled potato, carrot, egg, peas and meat are diced small and folded into mayonnaise with pickles into a rich, creamy salad. It is the indispensable centrepiece of the Russian New Year table.
🏛️ History & Culture
Olivier salad takes its name from Lucien Olivier, a French-born chef who created it in Moscow in the 1860s at the Hermitage restaurant. The original recipe was a closely guarded secret, featuring luxury ingredients such as grouse, caviar, and capers, though the exact composition is genuinely debated because the recipe was never published before his death.
During the Soviet era, the dish was transformed into an affordable staple using boiled potatoes, carrots, eggs, peas, pickles, and boiled meat or bologna bound in mayonnaise. Today it is the indispensable centrepiece of the Russian New Year table, and regional variations across former Soviet republics add local touches—some include apples, diced onions, or different meats—while retaining the salad's iconic creamy character.
🍳 How to make Olivier Salad
AI-assisted, not kitchen-testedRussian Olivier Salad (Салат Оливье)
The classic Russian New Year salad: small dice of potato, carrot, egg, dill pickles, and bologna folded together with sweet peas and a generous layer of mayonnaise. Traditionally dressed and served chilled so the flavors meld.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Serves
- 6
- Difficulty
- Easy
Recipe ingredients
- 400 g (14 oz) waxy potatoes, unpeeled, boiled
- 200 g (7 oz) carrots, boiled
- 200 g (7 oz) doktorskaya bologna or ham, classic is Russian-style boiled bologna; boiled chicken breast is a common home substitute
- 3 whole large eggs, hard-boiled, about 10 minutes from cold water
- 150 g (5 oz) dill pickles (gherkins), sour, not sweet; patted dry
- 150 g (5 oz) frozen green peas, thawed under cold water
- 1 small yellow onion, finely diced, optional but traditional
- 200 g (¾ cup) mayonnaise, Provansal style; plus extra to taste
- 5 g (1 tsp) fine salt
- 1 g (¼ tsp) black pepper, freshly ground
- 10 g (2 tbsp) fresh dill, finely chopped, for finishing
Steps
- 1 Boil the potatoes and carrots in their skins in salted water until just tender, about 25 minutes. Do not overcook; they should hold their shape when diced. Cool completely, then peel.
- 2 Hard-boil the eggs: place in cold water, bring to a boil, then cook 10 minutes. Cool in ice water, then peel.
- 3 Dice the cooled potatoes, carrots, eggs, bologna, and pickles into a uniform 5–7 mm (¼ inch) dice. Pat the pickles dry on a clean towel so they don't water down the salad.
- 4 Combine the diced ingredients in a large bowl with the thawed peas and finely diced onion. Season with salt and pepper.
- 5 Add the mayonnaise and fold gently with a spatula until everything is evenly coated. Taste and add more salt, pepper, or mayonnaise as needed; the classic version is generously dressed.
- 6 Cover and chill for at least 2 hours, preferably overnight. The salad should be served cold, around 4–6 °C (40–43 °F).
- 7 Just before serving, sprinkle with the chopped dill. Do not dress again; the salad is meant to sit in its mayonnaise.
- 8 Food safety note: the salad contains mayonnaise-bound cooked ingredients and eggs; keep refrigerated and consume within 48 hours. Do not leave at room temperature for more than 2 hours.
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Olivier Salad — frequently asked questions
What is Olivier Salad?
Boiled potato, carrot, egg, peas and meat are diced small and folded into mayonnaise with pickles into a rich, creamy salad. It is the indispensable centrepiece of the Russian New Year table.
What is Olivier Salad made of?
Olivier Salad is made with potato, peas, egg, pickles and mayonnaise.
Where does Olivier Salad come from?
Olivier Salad comes from Russia, and is especially associated with Nationwide. Olivier salad takes its name from Lucien Olivier, a French-born chef who created it in Moscow in the 1860s at the Hermitage restaurant.
Where can I eat Olivier Salad?
A Russian New Year spread, made by the bowlful.
How do you make Olivier Salad?
Making Olivier Salad at home takes about 30 minutes of prep and 45 minutes of cooking. The recipe on this page serves 6 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.
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