Olivier Salad, often hailed as the “jewel of Russian cuisine,” is a classic dish with roots that trace back to 19th-century Moscow. This celebrated recipe was originally created by Lucien Olivier, a Belgian chef who owned the prestigious Hermitage Restaurant in the Russian capital. Chef Olivier’s ingenious recipe quickly gained fame among Moscow’s elite and became a hallmark of fine dining. Over time, its popularity expanded outside the aristocracy and evolved into the humble yet cherished dish we know today—a staple in Russian households, particularly during festive occasions like New Year’s Eve.
The original version of Olivier Salad was an extravagant concoction, boasting luxury ingredients such as grouse, capers, crayfish tails, and caviar, dressed with a secret mayonnaise recipe. These premium components symbolized opulence and celebrated high society. However, as the salad’s reputation grew and it began to be made at home in post-revolutionary Russia, the ingredients were adjusted for more accessible substitutes. Grouse was replaced by chicken or ham, and capers and crayfish tails made way for ingredients such as pickles and peas. Despite these changes, the spirit of the dish—a balance of sharp, creamy, savory, and crunchy flavors—remained intact, ensuring its enduring charm.
A defining feature of Olivier Salad is its adaptability. While there are certain “must-have” ingredients like potatoes, carrots, eggs, mayonnaise, and pickles, the protein component is highly flexible. Chicken, ham, or even bologna are commonly used, and modern takes on the salad may include vegetarian-friendly protein options. This adaptability has helped Olivier Salad transcend geographic and cultural boundaries. Outside of Russia, it is also referred to as “Russian Salad” and has variations that appear in cuisines across Europe, the Middle East, and Latin America.
The assembly of Olivier Salad is as much a tradition as its consumption. It’s often prepared in large batches in anticipation of gatherings, where it graces the table as a centerpiece among other celebratory dishes. Its perfect harmony of flavors makes it an ideal side dish that complements a variety of main courses. However, its bold and satisfying composition can also stand alone as a light meal, making it indispensably versatile.
One of the reasons for its enduring appeal lies in its texture. The tender potatoes and carrots contrast beautifully with the firm peas, the crunchiness of pickles, and the creaminess of mayonnaise. The Dijon mustard in modern recipes adds a gentle tang that cuts through the richness, elevating the overall flavor profile. The key to the perfect Olivier Salad is ensuring that all ingredients are diced uniformly, creating a well-balanced bite every time.
From humble kitchens in Russia to tables around the world, Olivier Salad remains a symbol of nostalgia, celebration, and culinary ingenuity. While its ingredients may have undergone a transformation through the decades, its essence—a reflection of the connection between food and festivity—has transcended time and borders. Whether served as a nostalgic reminder of family gatherings or shared as a signature dish during a festive holiday, Olivier Salad is a timeless classic cherished by many.
Olivier Salad
Ingredients
Salad Components
- 200 grams organic potatoes peeled and diced
- 150 grams organic carrots peeled and diced
- 4 large eggs hard-boiled and chopped
- 200 grams peas fresh or frozen
- 200 grams pickles diced
- 300 grams cooked chicken or ham diced
Dressing
- 200 grams (affiliate link)mayonnaise preferably homemade or a premium brand
- 1 tablespoon (affiliate link)Dijon mustard
Instructions
- Begin by boiling the diced potatoes and carrots separately. Cook the potatoes for about 10 minutes and the carrots for about 8 minutes, until just tender but still firm. Drain and let them cool completely.
- In the same pot, add fresh peas and blanch them for 2 minutes, then immediately transfer them to an ice bath to retain their vibrant color. If using frozen peas, thaw and rinse them under cold water. Set aside.
- In a large mixing bowl, combine the diced potatoes, carrots, chopped eggs, peas, diced pickles, and diced chicken or ham.
- In a separate small bowl, mix together the mayonnaise and Dijon mustard until smooth. Season the dressing with salt and pepper to taste.
- Gently fold the mayonnaise mixture into the salad ingredients until well coated. Be careful not to mash the ingredients, maintaining a nice chunky texture.
- Chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld.