Olivier Salad - Traditional Russian Salad Recipe (2024)

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Olivier Salad is a 7 ingredient traditional Russian salad – made with boiled veggies, eggs, and chicken or meat of choice. Think of this as a Russian potato salad.

Olivier Salad - Traditional Russian Salad Recipe (1)

This is a traditional Russian Olivier salad – and it’s one of my favorites Russian recipes.

First order of business is a lesson in pronunciation. In English this salad seems to be called “olivier” but that’s not how it’s pronounced in Russian.

Phonetically it sounds like this, o-liv-yea, but in English is seems to translate as olivier salad. And salad is sa-lat in Russian, emphasis on the second syllable. Who knows where that additional R came from, but even if you call this a Russian salad, I am sure most people will immediately assume you’re thinking of this one.

What’s in Olivier Salad?

  • potatoes
  • carrots
  • eggs
  • peas
  • pickles
  • some sort of meat
  • mayonnaise

When I make this salad I prefer to use leftover boiled chicken from making stock.

Various meats can be used instead of chicken though – ham and a Russian type of bologna are frequently added. And every family has their own version of making this salad. Some people add apples, or crab or onions. My family has never added any of these ingredients so my ideal olivier salad will not have those present.

One thing everybody does agree on is the dressing – this has to always be mayonnaise, and a generous amount.

Yes the combination of boiled veggies, pickles and eggs may sound a tad bit peculiar but it all comes together fabulously.

When I was little I used to always eat this salad at large gatherings and celebrations – birthdays, holidays, etc. You simply cannot have a Russian New Years party without olivier salad at the table. It’s always there and in high demand. This iconic salad just makes me think of good time spent with family sitting around a table sharing stories and celebrating the holidays.

But the recipe is simple enough to serve daily as well, think of it as a different potato salad.

Why This Olivier Salad is the best:

  • classic family recipe passed down by generations
  • hearty potato salad
  • easy to make in advance and tastes even better the next day
  • perfect picnic or potluck dish

Can you make this salad in advance?

Absolutely! The flavors develop and I find it always tastes better the next day anyway. You can also combine the ingredients but add the dressing when ready to eat.

How to make my Olivier Salad:

To make this salad you first need to boil the potatoes, carrots and eggs. I always boil both the carrots and potatoes without peeling them. So you’ll need to add the potatoes to a pot of cold water, with enough water to cover them, bring that to a boil, reduce heat and simmer until soft when pierced with a fork. This should take around 15-20 minutes. You’ll do the same with the carrots.

The eggs will be boiled until hard boiled – about 10 minutes.

Once the veggies are cooked, and cooled you need to peel the carrots, potatoes and eggs and finely dice them.

The key to this salad is that every item is cut up the same. The size must be the same for you to be able to get a forkful of all the different ingredients all at once.

Dice the pickles and chicken breast or meat of choice and mix everything together in a large bowl with the peas. Add salt and pepper to taste and refrigerate until ready to serve. Add the mayonnaise when ready to serve and enjoy!

Recipe Tips:

  • Finely Dice all the ingredients to be the same size
  • Refrigerate for at least one hour before serving as this salad is meant to be served cold
  • Prepare the salad in advance and add the mayonnaise dressing within a few hours before serving
  • Salad leftovers will keep for a few days in the fridge and can be eaten plain or on bread
  • My family always makes this salad using Israeli pickles which are super briny and complement the boiled veggies perfectly.

Recipe Variations:

  • Diced green apples, onions and crab can also be added to this recipe
  • For a low carb version omit the potatoes and use cooked cauliflower instead
  • For a nightshade free version use diced gigante beans instead

While to the American eye this may seem like an odd salad it is a true Russian classic recipe that all Russians know.

Normally this is a frequent addition to gatherings and home parties but this olivier salad would make for the perfect picnic or potluck addition. Think of it as a cold potato salad with a bit of an Eastern European flair. This is hands down one of my favorite Russian traditional recipes and one that I’ve been eating ever since I learned how to chew.

Let me know what you think of this salad in the comments below!

For more Russian recipes be sure to check out my beet salad and my vinegret.

5 from 1 vote

Olivier Salad - Traditional Russian Salad Recipe (2)

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Olivier Salad

Prep Time

20 mins

Cook Time

45 mins

A classic Russian salad also known as Olivier salad present at all family gatherings and holidays. I have literally been eating this salad since I started chewing so this is a classic and a favorite!

Course:Entrée Salad, Salad

Cuisine:Russian

Keyword:russian salad

Servings: 4

Calories: 189 kcal

Author: Vicky

Ingredients

  • 2potatoesboiled, and peeled
  • 2small carrotsboiled
  • 3eggshard boiled
  • 1/2can sweet peas
  • 2pickles
  • 1chicken breastboiled (or do I say poached?)
  • mayonnaiseas much as you're comfortable with

Instructions

  1. *To prepare potatoes - add unpeeled potatoes to a pot of cold water, bring to a boil, reduce heat to simmer and cook until potatoes are soft when pierced with a fork (15-20 minutes) - drain, rinse with cold water, and peel the skin off.

  2. *To prepare carrots - add unpeeled carrots to a pot of cold water, bring to a boil, reduce heat to simmer and cook until carrots are soft when pierced with a fork (15-20 minutes) - drain, rinse with cold water, and peel the skin off.

  3. *To prepare eggs - add eggs to a pot of cold water (make sure water is completely covering the eggs) bring to a boil, reduce heat to simmer and cook for 10 minutes, rinse with cold water, and peel.

  4. Dice the potatoes, eggs, pickles, chicken and carrots (make sure everything is diced to be the same size) Add salt and pepper to taste.

  5. Add mayonnaise (no more than a few hours before serving). Refrigerate until ready to eat.

Nutrition Facts

Olivier Salad

Amount Per Serving

Calories 189Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 158mg53%

Sodium 428mg19%

Potassium 821mg23%

Carbohydrates 17g6%

Fiber 3g13%

Sugar 1g1%

Protein 19g38%

Vitamin A 5350IU107%

Vitamin C 14.9mg18%

Calcium 77mg8%

Iron 4.4mg24%

* Percent Daily Values are based on a 2000 calorie diet.

Olivier Salad - Traditional Russian Salad Recipe (2024)

FAQs

What is Russian salad made of? ›

Throughout the hundreds of years, various areas of Eastern Europe have fostered their own varieties of this serving of salad, however, a few core ingredients are typical to them all: potatoes, eggs, carrots, pickles, onions, peas, and a mayonnaise-based dressing.

What is olivier salad made of? ›

Olivier salad is a traditional Russian potato salad made with finely diced potatoes, carrots, pickles, boiled eggs, sweet peas, onions, and bologna or ham, all tossed with a simple dressing of mayonnaise, salt, and pepper.

Is Russian salad healthy or not? ›

It is a very complete dish that provides various benefits depending on the ingredients, most common are potatoes, green peas, beans, and carrots: Rich in minerals: iron, phosphorus, potassium. Vitamins: A, B, C, E, and K.

Why is it called a Russian salad? ›

Russian salad was originally called Oliver salad based on the Moscow-based Belgian chef who invented it. During the 20th century, the dish spread throughout Europe and adopted the name Russian salad.

What is Russian salad dressing made of? ›

Russian dressing is a creamy, slightly spicy, salmon-hued spread made from mayonnaise, ketchup, sour cream, prepared horseradish, and dill relish.

Where is Russian salad popular? ›

Insalata Russa or Russian salad is very popular in Italy and in the eighteenth century was known as insalata genovese because it is said that it was served for the Ligurian aristocracy for gala dinners. Other legends claim that the Piedmont region of Italy invented this salad when Russian aristocracy came to visit.

How long does Russian salad last in the fridge? ›

Russian salad should always be stored in the refrigerator in a container that closes well, so that air and microorganisms cannot enter. You will read somewhere that the shelf life is five days, but we advise you to store it at a temperature of about 4 degrees Celsius and eat it within three days, to be completely safe.

What countries eat Russian salad? ›

In many countries, the dish is commonly referred to as Russian salad, in a few Scandinavian countries (Denmark and Norway) it is called italiensk salat (Italian salad, to acknowledge the popularity of this dish in Northern Italy - where however the common name is Insalata russa) and in Dutch it is called huzarensalade ...

What are the most unhealthy salads? ›

Worst: Iceberg Wedge Salad

Thanks to the blue cheese or ranch dressing and bacon crumbles, it can pack in four times the fat of a T-bone steak. It also falls short in the nutrition department. That's because iceberg lettuce contains fewer vitamins and minerals than most dark leafy greens.

Can I eat Russian salad during weight loss? ›

No, this recipe is not good for diabetics, heart and weight loss. Loads off fresh cream is used in making Mayonnaise for the salad which is too much of fat for diabetics, heart and weight loss patients. Soups and Salads make a great combination for a healthy meal.

What is the healthiest salad of all time? ›

Three Healthy Salad Examples
  • Base: Kale and spinach mix. Toppings: Quinoa, roasted sweet potatoes, broccoli florets, cherry tomatoes, avocado slices, pumpkin seeds. ...
  • Base: Romaine lettuce. Toppings: Cucumber, bell peppers, red onion, cherry tomatoes, Kalamata olives, feta cheese. ...
  • Base: Mixed greens.
May 24, 2024

Is Russian food good for you? ›

Contemporary Russian cuisine is truly delicious. It is also healthy because it mostly relies on naturally grown ingredients. It is also very filling because Russian dishes have tons of vegetable oil, sour cream, and mayo.

Why do Russians like mayonnaise so much? ›

The main reasons for this are certainly the deep-rooted, traditional use of this product and its convenience; moreover, it is a very special and, for many Russians, unforgettable taste from the times of the Soviet Union. Its ubiquity in Soviet communal canteens shaped the palate of the Soviet citizen.

What dressing is the same as Russian? ›

Russian dressing is similar to Thousand Island.

What is the meaning of Olivier salad? ›

Olivier salad is a Russian/Soviet salad dish made with diced boiled potatoes, diced boiled carrots, and diced boiled meat (bologna sausage, chicken, or veal), dressed with mayo.

Does Russian salad contain fish? ›

Ensaladilla rusa 'Russian little salad' is widely consumed in Spain and it is served as a tapa in many bars. It typically consists of minced boiled potato, minced boiled carrots, canned tuna, minced boiled eggs, peas, and mayonnaise. In Italy, insalata russa has the same ingredients.

What is the difference between Russian and American mayonnaise? ›

This recipe differs in that it does not use powdered eggs, but instead fresh, raw whole eggs. As the eggs are unpasteurized, there is a small risk in making it, but it sure is authentic in flavour. Russian mayonnaise pours, it is is not thick and stiff like American mayonnaise. It is slightly more mustardy and acidic.

What is Russian made of? ›

Russians are cooked, smoked sausages made of minced pork, beef and fat, embedded in a meat emulsion, flavoured with paprika and stuffed in pork casings.

Is Russian salad dressing the same as Thousand Island? ›

The key distinction between the two spreads lies in their flavor profiles. Russian dressing features horseradish and chili pepper, making it spicy. Sweet pickle relish is a key ingredient in Thousand Island dressing, which makes it sweet.

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