Olivier Salad – The Ultimate Guide to Russian Potato Salad

Name: Olivier Salad – The Ultimate Guide to Russian Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Ingredients: 3 medium potatoes, boiled and diced; 2 carrots, boiled and diced; 4 eggs, hard-boiled and chopped; 1 cup cooked chicken breast or ham, diced; 1 cup canned peas, drained; 3–4 dill pickles, diced; 1/2 cup mayonnaise (adjust to taste); Salt & black pepper to taste; Optional: chopped fresh dill or green onion for garnish

Introduction to Olivier Salad

Olivier Salad, also known as Russian Potato Salad, is a beloved dish in Slavic cuisine. This rich, creamy, and flavorful salad is a staple at holiday gatherings, family dinners, and special occasions. Made with a combination of potatoes, carrots, eggs, pickles, peas, smoked sausage, and mayonnaise, Olivier Salad is a hearty and satisfying dish that has been enjoyed for generations.

In this comprehensive guide, we’ll explore:

The history and origins of Olivier Salad
Traditional ingredients and modern variations
Step-by-step recipe instructions
Cooking tips for the perfect texture and flavor
Nutritional information and dietary adaptations
Serving suggestions and storage tips

Whether you’re new to Olivier Salad or looking to perfect your recipe, this post will provide everything you need to know about this iconic dish.

The History of Olivier Salad

Origins in 19th-Century Russia

Olivier Salad was created in the 1860s by Lucien Olivier, a chef of Belgian and French descent who owned the Hermitage restaurant in Moscow. The original version was much more elaborate, featuring ingredients like grouse, caviar, crayfish tails, and capers.

Soviet Adaptations

Over time, due to ingredient shortages in the Soviet Union, the recipe evolved into a simpler, more accessible version using potatoes, carrots, eggs, and bologna or sausage. This adaptation became a staple in Russian households, especially during New Year’s celebrations.

Global Popularity

Today, Olivier Salad is enjoyed not only in Russia but also in Ukraine, Belarus, Poland, and other Eastern European countries. Each region has its own slight variations, but the core ingredients remain the same.

Key Ingredients in Olivier Salad

The traditional Olivier Salad includes:

Potatoes – The base of the salad, providing a hearty texture.
Carrots – Adds sweetness and color.
Eggs – Contribute creaminess and protein.
Smoked Sausage (or Bologna) – Traditionally, “Doctor’s Sausage” (a type of bologna) is used, but smoked kielbasa works well.
Pickles – Dill pickles add a tangy crunch.
Canned Peas – Bring a mild sweetness and pop of color.
Mayonnaise – Binds everything together (homemade or store-bought).
Fresh Herbs – Dill, parsley, and green onions enhance flavor.

Optional Additions & Variations

Chicken or Ham – For a lighter version.
Apples – Some recipes include diced apples for sweetness.
Mustard – A touch of Dijon mustard can add depth.
Yogurt or Sour Cream – Can replace some mayo for a tangier taste.

Step-by-Step Olivier Salad Recipe

Ingredients (Serves 12)

3 medium potatoes (about 3 cups, cooked & diced)
3 medium carrots (about 1.5 cups, cooked & diced)
8 eggs (hard-boiled & diced)
3 cups smoked sausage (diced)
15 oz canned peas (drained)
1.5 cups dill pickles (diced)
½ cup green onions (chopped, optional)
¼ cup fresh parsley (chopped, optional)
¼ cup fresh dill (chopped)
2 Tbsp oil (for moisture)
2 cups mayonnaise (adjust to taste)
1 tsp salt
2 tsp black pepper

Instructions

1. Cook the Vegetables & Eggs

Potatoes & Carrots: Boil whole (unpeeled) until fork-tender (20-25 mins). Cool, peel, and dice.
Eggs: Hard-boil (5 mins boiling + 5 mins resting), then cool, peel, and dice.

2. Prep the Other Ingredients

Dice the sausage, pickles, and herbs.
Drain the peas.

3. Combine Everything

In a large bowl, mix potatoes, carrots, eggs, sausage, peas, pickles, and herbs.
Add mayo, salt, and pepper. Gently fold until well-coated.

4. Chill & Serve

Refrigerate for at least 1 hour before serving to allow flavors to meld.

Instant Pot Method

Potatoes & Carrots: Pressure cook for 16 mins, quick release, check tenderness.
Eggs: Low pressure for 5 mins, natural release for 5 mins, then ice bath.

The History and Cultural Significance of Olivier Salad

Olivier Salad, often referred to as Russian Potato Salad, is more than just a dish—it’s a symbol of celebration, family gatherings, and cultural heritage in Slavic countries. To truly appreciate this beloved salad, it’s essential to explore its fascinating history and the role it plays in Russian and Eastern European traditions.

The Origins: A French Chef in Imperial Russia

The salad was invented in the 1860s by Lucien Olivier, a renowned French chef who owned the luxurious Hermitage Restaurant in Moscow. The original version was an extravagant dish, featuring rare ingredients like:

Grouse (a game bird)
Crayfish tails
Veal tongue
Black caviar
Capres and anchovies
A special mayonnaise-based dressing

This gourmet creation was a hit among Moscow’s elite, but the exact recipe was a closely guarded secret. When Olivier passed away, the original recipe was lost, leading to various interpretations.

The Soviet Adaptation: A Simpler, Accessible Version

During the Soviet era, many of the original ingredients became scarce or too expensive for the average household. As a result, the recipe evolved into a simpler, more affordable version using:

Potatoes (a staple crop)
Carrots & peas (easily preserved)
Bologna or sausage (instead of gourmet meats)
Pickles (for tanginess)
Mayonnaise (a Soviet pantry staple)

This adaptation became a holiday classic, especially for New Year’s Eve celebrations. Families would prepare large batches, often days in advance, to serve alongside other festive dishes like herring under a fur coat and shuba salad.

Olivier Salad in Modern Times

Today, Olivier Salad remains a must-have dish at Russian and Ukrainian gatherings. While the core ingredients stay the same, regional variations exist:

In Poland, it’s called “Sałatka Jarzynowa” and often includes apples.
In Ukraine, some add boiled beef instead of sausage.
Vegetarian versions replace meat with mushrooms or tofu.

Despite these tweaks, the essence of Olivier Salad—creamy, hearty, and comforting—remains unchanged. It’s a dish that bridges generations, evoking nostalgia while continuing to be a favorite at modern dinner tables.

Step-by-Step Guide to Making the Perfect Olivier Salad

Making Olivier Salad may seem simple, but achieving the perfect balance of flavors and textures requires attention to detail. Follow this step-by-step guide to create an authentic, delicious version of this classic dish.

1. Cooking the Vegetables & Eggs

Potatoes & Carrots:
- Scrub them clean (leave skins on to prevent waterlogging).
- Boil in salted water until tender but firm (20-25 mins).
- Cool completely before peeling and dicing (chilling helps them hold shape).
Eggs:
- Hard-boil (5 mins boiling + 5 mins resting in hot water).
- Transfer to an ice bath to stop cooking and make peeling easier.

2. Preparing the Other Ingredients

Sausage: Use smoked kielbasa or “Doctor’s Sausage” (traditional in Russia).
Pickles: Opt for dill pickles (not sweet or bread-and-butter style).
Peas: Canned or frozen (thawed and drained).
Herbs: Fresh dill and parsley add brightness.

3. Dicing & Mixing

Cut everything into uniform ¼-inch cubes for even distribution.
Combine in a large mixing bowl.
Gently fold in mayonnaise (start with 1.5 cups, add more if needed).
Season with salt & pepper (taste and adjust).

4. Resting & Serving

Refrigerate for at least 1 hour (overnight is even better).
Garnish with extra dill or parsley before serving.

Pro Tips for the Best Results

✔ Don’t overcook veggies – Mushy potatoes ruin the texture.
✔ Use full-fat mayo – Light mayo can make the salad watery.
✔ Let flavors meld – The salad tastes better the next day!

Variations, Serving Suggestions & FAQs

Olivier Salad is versatile, and there are countless ways to customize it. Here are some popular variations, serving ideas, and answers to common questions.

Creative Variations

Meat Substitutions:
- Chicken or ham (lighter option).
- Smoked salmon (luxury twist).
- Beef or turkey (for a richer taste).
Vegetarian/Vegan Options:
- Replace meat with mushrooms or tofu.
- Use vegan mayo or Greek yogurt.
Extra Add-Ins:
- Diced apples (for sweetness).
- Mustard or horseradish (for a kick).

How to Serve Olivier Salad

As a Side Dish:
- Pairs well with roast chicken, beef, or fish.
- Serve alongside pickled vegetables for contrast.
As a Main Course:
- Scoop onto lettuce leaves for a low-carb option.
- Stuff into tomatoes or avocados for a fancy presentation.
For Holidays:
- Mold into a festive shape (like a wreath for Christmas).
- Top with pomegranate seeds for color.

FAQs About Olivier Salad

Q: Can I make Olivier Salad ahead of time?
A: Yes! It actually tastes better after chilling overnight.

Q: How long does it last in the fridge?
A: 3-4 days in an airtight container.

Q: Can I freeze Olivier Salad?
A: Not recommended—mayo separates and veggies get mushy.

Q: What’s the best sausage to use?
A: Smoked kielbasa or Russian “Doctor’s Sausage” (available at Eastern European stores).

Final Thoughts

Whether you stick to tradition or experiment with new flavors, Olivier Salad is a timeless dish that brings people together. Try it at your next gathering and see why it’s been a favorite for over a century!

Tips for the Perfect Olivier Salad

✅ Dice Evenly – Uniform cubes ensure a balanced bite.
✅ Don’t Overcook Veggies – They should be tender but firm.
✅ Use High-Quality Mayo – Homemade or full-fat mayo works best.
✅ Adjust Seasoning – Taste before serving and add more salt/pepper if needed.
✅ Let It Rest – Chilling for a few hours enhances flavor.

Nutritional Information (Per Serving)

Nutrient	Amount	% Daily Value
Calories	333 kcal	17%
Fat	27g	42%
Carbs	11g	4%
Protein	10g	20%
Fiber	2g	8%

(Note: Values may vary based on ingredient choices.)

Serving & Storage Tips

How to Serve Olivier Salad

As a Side Dish – Pairs well with roasted meats or fish.
On Its Own – A satisfying main course for lunch.
Garnish – Extra dill or parsley for freshness.

Storage & Shelf Life

Fridge: Keeps for 3-4 days in an airtight container.
Freezing? Not recommended (mayo separates).