🥗 Olivier salad (Russian salad)
Olivier salad is a chilled salad of diced boiled potato, carrot, peas, hard-boiled egg, pickled cucumber and ham, all bound with mayonnaise. It is creamy and mild, with crunch and tang from the pickles. In Russia and across the former Soviet Union it is an essential dish of New Year's Eve and family celebrations, and it is known in many countries as Russian salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 potatoes (about 500 g)
- 2 carrots
- 4 eggs
- 200 g ham, diced
- 150 g peas
- 3 pickled cucumbers, diced
- 150 g mayonnaise
- Salt, pepper and dill
Method
- Boil the potatoes and carrots in their skins until tender; hard-boil the eggs. Cool everything.
- Peel and dice the potatoes, carrots and eggs into small cubes.
- Combine with the ham, peas and pickles in a large bowl.
- Fold in the mayonnaise, season with salt, pepper and dill, and chill for 1 hour before serving.
How to make it lighter
- Use half the mayonnaise and add a little pickle brine for creaminess and tang.
- Add more peas, carrot and pickles and less ham and potato.
- Dress only the portion you are serving — the salad keeps better undressed.
History
The salad is named after Lucien Olivier, a chef who ran the Hermitage restaurant in Moscow in the 1860s; his original recipe was more elaborate and is not fully known. The simpler version with ham or sausage became widespread in the Soviet era.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →