olivier salad
Olivier salad is a classic Russian dish that has become a staple at every holiday table. Think of it as the Russian answer to potato salad - hearty, creamy, and loaded with flavor. The base is tender potatoes, diced pickles, bologna, peas, carrots, and eggs all bound together with mayonnaise for that rich, comforting texture. It’s not just a dish; it’s tradition. Olivier salad carries the taste of gatherings, celebrations, and the feeling that no holiday table is complete without it.
What is the history of Olivier salad?
The recipe was first created in the 1860s by Belgian chef Lucien Olivier at the Hermitage restaurant in Moscow, and it quickly became legendary. Over time families across Russia (and beyond) adapted it with their own twists, but the essence stayed the same: a salad that feels festive, nostalgic, and impossible to stop eating.
How to make Olivier salad?
Now lets get to the recipe! In a medium pot bring water to boil and lightly salt it. Fill another large bowl with ice water. Boil the diced potatoes for about 10 minutes until soft, drain and place in the ice water. Set aside. Fill another 2 bowls with ice water and repeat with the diced carrots and eggs. Peel and dice the hard boiled eggs into small pieces. Drain the cooled potatoes and carrots. In a large bowl combine the diced potatoes, carrots, eggs, onion, peas, pickles, sausage, dill and green onions. Add 1 3/4 cups of mayonnaise and mix. Add extra mayonnaise to taste. Season with salt and pepper to taste. Cover and refrigerate overnight. Check seasoning and serve!
Tips
Make sure to not overcook the potatoes or carrots. The exact cook time depends on the size of your cubes.
This salad is also delicious when made with steak, chicken breast, or with no meat at all!
Let the salad rest for at least 8 hours before serving for the flavors to develop.
Recommended products to make this recipe
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