Olivier Salad (Salat Olivye) is a Holiday classic in Russia! Creamy and flavorful, this is the authentic Russian recipe! Perfect for the Holidays, large parties, or BBQs.
Olivier Salad Recipe
I’m sharing with you one of the most popular Holiday salads in Russia: Olivier Salad, also known as Salat Olivye in Russian!
This salad was created by Lucien Olivier, a Russian chef of French and Belgian origin, in Moscow’s most popular restaurant back in 1860 and is now enjoyed all over the world!
Why this recipe works:
- Authentic ingredients. This recipe is the one you’d make in Russia! While every family may put their own twist on it, this version is the one you’d commonly come across!
- Creamy and flavorful! With lots of flavorful ingredients and a classic mayonnaise dressing, this salad is creamy and delicious!
- Crowd pleaser. This dish will please adults and kids alike!
- Ready in 3 steps, this is one of the easiest recipes out there.
- Make-Ahead. This is the ideal Holiday dish! Make it ahead of time and let it chill in the refrigerator so the flavors can really bloom!
Olivier Salad Ingredients
Measurements and instructions will be in the recipe card down below, this is a quick recap!
Potatoes. You will need to boil these.
Carrots. You will need to boil these. Some people swear by boiling the potatoes and carrots in separate pots so the flavors don’t mix and while, yes, it’s a thing, I don’t find it’s really necessary!
Eggs. Boiled.
Peas. You can use canned but if you prefer you can also use fresh or frozen peas, just make sure to cook them as needed.
Doktorskaya sausage. Originally this salad was made with ham, veal tongue or even fish but nowadays most people like to use Doktorskaya sausage in Russia which is similar to American-style lard-less bologna, so you can try that or just regular cubed ham. Another option would be cubed turkey.
Pickles. This is a must. If you know anything about Russian eating habits, you’d know that pickled-anything is always a good idea, so make sure to add in some high-quality pickles!
Onion. I like using red onion but some people prefer white and I’ve even seen salads with spring onions so it’s up to you!
Mayonnaise. This is one of the key ingredients so make sure it’s a high-quality mayo with good flavor and go all in! This is your dressing and what makes this salad creamy and worth it! Want to take it to the next level? Make homemade mayonnaise, hehe!
Salt and pepper, for seasoning.
Dill, fresh. This is optional but it’s a staple in Russian cuisine so I highly recommend it as it adds freshness and brightness!
Make-Ahead And Storing Instructions
Make-Ahead Instructions: Olivier Salad can be made a day ahead of time and stored in a bowl covered with plastic wrap or in an air-tight container in the refrigerator overnight.
Storing Instructions: store any leftover Olivier Salad in a bowl covered with plastic wrap or in an air-tight container in the refrigerator for 2-3 days.
HAPPY COOKING LOVES!! I hope you’ll love this delicious Olivier Salad Recipe aka Traditional Russian Salad Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Russian recipes you will love:
- Fried Piroshki with Potatoes and Meat
- Russian Chocolate Salami (Shokoladnaya Kolbasa)
- Russian Apple Cake with Sour Cream
- Russian Oladi Recipe with Apples (Russian Pancakes)
Russian Olivye Salad (Salat Olivye)
Ingredients
- 3 medium potatoes (peeled)
- 3 medium carrots (peeled)
- 4 eggs
- 1 cup (150 g) canned peas
- 3/4 lb (340 g) Doktorskaya sausage (or lard-less bologna sausage or cubed ham or cubed turkey)
- 3 medium pickles
- 1/2 large red onion (or sweet onion or green onions)
- 1 cup (220 g) mayonnaise
- Salt and pepper (to taste)
- Dill (optional, chopped and/or for decorating)
Instructions
- Boil the potatoes, carrots, and eggs. Fill a large pot with water, bring it to a boil over high heat, then reduce the heat to medium and add the potatoes, carrots, and salt. Fill a separate small pot with water, add the eggs and place over medium heat and allow to come to a boil. Boil the veggies and eggs for about 10 minutes. Once the veggies are fork-tender, turn off the heat and remove them from the pot. Once the eggs are done, turn off the heat, and transfer them to a bowl or pot with cold water.
- Allow the vegetables and eggs to cool down to room temperature before cutting them into cubes.
- Assemble the salad. Cut the potatoes, carrots, eggs, sausage, pickles, and onion into cubes, then add them to a large bowl and give it a gentle mix. Add the peas and mayo, salt, pepper, and dill (if using). You might not need more salt if you added lots when boiling the veggies. Be gentle when mixing to avoid crushing the veggies.
Leave a Reply