Olivier salad, also known as Russian Salad, was originally invented by Lucien Olivier for the Hermitage restaurant in Moscow in the 1860’s; it was then adapted by Ivan Ivanov, who later sold the recipe for publication. Over the years, it gained in popularity not only in Russia, but throughout the rest of the Soviet Union and Europe.
By Elizabeth Lokhova
Olivier Salad – Russian Salad
Olivier salad, also known as Russian Salad, was originally invented at the Hermitage restaurant in Moscow in the 1860’s. Get the recipe on Honest Cooking.
- Author: Elizabeth Lokhova
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Category: Side
- Cuisine: Russian
- 3 golden potatoes
- 3 medium carrots
- 1 C frozen peas
- 4 hardboiled eggs
- 6 small kosher dill pickles
- 1 – 1 1/2 C olive oil mayonnaise
- 3/4 C diced smoked ham (optional)
- finely chopped dill, to garnish
- The first step is to cook your potatoes and carrots. I used a steamer, but you can always go the traditional route and boil them. In either case, peel the carrots but not the potatoes. If you are steaming (or nuking in the microwave to streamline the process), make sure to prick the potatoes with a fork. I’m not sure that they would actually explode in a steamer, but given that you want to end up with neatly diced potato cubes, better safe than sorry. And did I mention that stabbing potatoes with a fork does wonders for relieving stress?
- Steam the potatoes for 30 minutes to start with, and then add the peeled carrots. Continue steaming for 10-15 more minutes, or until the potatoes and carrots are firm but tender when poked.
- Meanwhile, cook your frozen peas according to package directions. I use the kind that can be steamed in the package in the microwave. When they are done, set them aside to cool.
- Note: there are traditionalists who will argue that nothing but canned peas will do in this salad, but I beg to differ. The faded, dull color and taste of canned peas just cannot compare to fresh or frozen steamed peas.
- When the potatoes and carrots are done, allow them to cool to the point that you can handle them easily.
- Peel the potatoes. Using your fingers or the back of a knife, gently scrape the thin layer of skin off of the potatoes. Dice them into 1/2-inch cube-ish shapes and put them into a medium serving bowl.
- Next, dice your carrots. I’ve heard it said that a Soviet housewife could be judged on her housekeeping skills by how finely she could dice vegetables for her soups and salads. I, however, won’t judge you. In fact, if you chop your potatoes and carrots a little larger, I would probably even thank you. I happen to like chunky salads.
- Toss the carrots and a cup of steamed peas into the bowl with the potatoes.
- Peel and dice your hardboiled eggs. Again, I know some like to have their salads with finely diced ingredients, but I don’t. So dice them however you like.
- Chop pickles finely. I used small snacking dill pickles, so I needed to use six of them. If you have larger pickles, try using three and see if that is enough for you.
- Add the ham if using and mix everything together gently before you add the mayonnaise.
- Stir in one cup of mayo to start with, and add more if you think that the salad needs more binding together.
- Cover the salad and chill for at least one hour or overnight to allow the flavors to come together. And of course, garnish with dill. This is a Russian salad, after all.
Elizabeth Lokhova split her childhood between Moscow, Russia and Houston, Texas. She grew up as a so-called 'third culture kid', equally at home in either place. At Honest Cooking, she gives readers a glance into the relatively unknown world of the kitchens of the Caucasus.
I love the presentation of your recipe and the “voice” you use to explain it. The graphic design is also very appealing. Good job!
I had Olivier salad in St. Petersburg a few years ago and loved it. I’ll make your recipe to have tomorrow for my husband’s birthday.
I had Insalata Russa when I was in Torino, Italy, many years ago. I’ve never found it anywhere. I will try this and hope it will be as good as that one.
i really like this salad, i was on a diet of no sweets but this just tast like candy so i like it.
I’ve made this recipe twice now, and it has turned out well both times. I really like Eastern European cuisine in general, and this dish makes a great addition to my repertoire! Also, I like to call this dish Soviet Salad.
Just want to add that there are no Christmas or Easter in Poland without this salad :) it is just obligatory :D
You should try to add also celery, more eggs, definitely not frozen peas, corn, parsley’s root and onion :)
Thanks but I thought the Olivier salad didnot contain any potato with it ?
Thank you for the clear and detailed instructions, including what KIND of pickles to use. Looked at 2 other recipes before yours. Each left out what I deemed necessary details. I will try this and let you know.
Made it tonight for family and grandchildren’s weekly dinner tomorrow. They like food a bit spicy, maybe a lot spicy so when you said it will keep for a couple of days in the fridge, well making tonight worked better for me. I cooked chicken tenders for me and saved a serve of ‘the salad’ which I have just eaten. It was absolutely delicious. I must say I added jalapeño pickles which i’m sure the teenagers will love. A good way to keep them coming and enjoy good food with interesting conversation. Looking forward to tomorrow’s dinner. Many thanks will keep checking in.
Hi there- just a quick query: how many people will this recipe serve?
I’m a fan of Russian salad– in fact, I’m making it tonight for our “Russian Christmas” celebration tomorrow (January 7th, which is December 25th on the “old” church calendar. I first had this delight about 28 years ago when a visiting friend from St. Petersburg wanted to prepare this for us as a “thank you” for hosting her. She was taught, and therefore taught me, to begin with the peas– and dice all of the other ingredients to match the size of the peas. In addition to the peas, potatoes, carrots, and pickles, we also use a bit of white onion, then the mayonnaise and salt & pepper. Since tomorrow is a celebration, meat is allowed to be eaten, so I am also dicing ham into the salad.
Your actually wrong about that. It was originally called Macedon and was one of Alexander the greats favourite salads.
Tasted wonderful …. thank you. Being English, I think you would have given 10/10 for my dicing skills.
I have made the famous Russian Salad
And omg it was delicious
My boyfriend had asked me to make it
For him and he loved it ,it bring him memories of when he was growing up back home in Russia.