Olivier salad

What is Olivier salad?

Olivier salad is a mix of diced boiled potatoes, carrots, and pickles or cucumbers, combined with peas, eggs, and either chicken or sausage. All the ingredients are cut into small cubes and mixed with mayonnaise to bind them together. Sometimes onions, apples, or other vegetables are added. The salad is creamy, with a balance of soft vegetables, tangy pickles, and savory meat. It is usually served cold as part of a spread of appetizers or as a side dish.

Where does Olivier salad come from?

The salad was created in the 1860s by Lucien Olivier, a chef at the Hermitage restaurant in Moscow. The original recipe included luxury ingredients like grouse, crayfish, and capers, but over time, these were replaced with more affordable foods such as chicken or sausage, boiled vegetables, and pickles. After the Hermitage closed in 1905, the recipe spread widely, and simpler versions became popular throughout Russia and neighboring countries. Today’s Olivier salad is quite different from the original, reflecting changes in availability and taste.

How is Olivier salad made?

To make Olivier salad, potatoes, carrots, and sometimes eggs are boiled, cooled, and diced. Pickles or cucumbers, cooked meat (often chicken or sausage), and peas are also diced and added. All ingredients are mixed together with mayonnaise, and sometimes seasoned with salt, pepper, or mustard. The salad is chilled before serving, allowing the flavors to blend. Some versions include apples, onions, or other vegetables, depending on local custom or personal preference.

How and when is Olivier salad eaten?

Olivier salad is a classic dish for festive occasions, especially New Year's Eve in Russia and other post-Soviet countries. It is often part of a zakuski table, which is a spread of appetizers. In Poland, it is served at Christmas and Easter. The salad can also be found at family gatherings, celebrations, and as a side dish in everyday meals. It is usually eaten cold, either on its own or as part of a larger meal, and sometimes used as a sandwich filling.

Kinds of Olivier salad

Many countries have their own versions of Olivier salad. In Bulgaria and Serbia, it is called Russian salad and often includes ham or salami. In Romania, salată de boeuf is similar but uses beef and pickles. In Spain, ensaladilla rusa often has tuna and is served as a tapa. Some versions are vegetarian, omitting meat, while others add apples or different vegetables. The salad’s ingredients and name change to suit local tastes, but the core idea of diced vegetables in mayonnaise remains.

What Olivier salad means

Olivier salad is deeply tied to Russian holiday traditions, especially New Year’s Eve, where it is as expected as champagne or mandarins. Its popularity spread throughout Eastern Europe and beyond, becoming a festive staple in many countries. The salad is a symbol of celebration and family gatherings, and making it is often a shared activity. In 2012, the largest Olivier salad ever made weighed over 1,800 kilograms, showing its enduring cultural appeal.

When Olivier salad is on the table

Questions people ask about Olivier salad

Good reading and sources

• Encyclopaedia BritannicaArticle

• Olivier salad on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data