Russian Olivier Salad (Russian Salad)

Olivier Salad, commonly known as Russian Salad, is a classic dish that has become a symbol of culinary tradition in Russia and beyond. Its rich, creamy flavour and satisfying texture have made it a staple at celebrations, from New Year’s Eve feasts to casual family dinners.

While the salad has undergone countless variations across the globe, the heart of Olivier Salad remains rooted in its blend of hearty ingredients and tangy dressing. It’s a dish that bridges the gap between luxurious indulgence and homely comfort, bringing people together with every bite.

What Is Olivier Salad?

Olivier Salad is a cold, mixed salad traditionally made with boiled vegetables, meats, and a creamy dressing. In Russia, it is a part of festive tables, often taking centre stage during holiday gatherings. It’s one of those dishes that sparks nostalgia and pride, a recipe that’s handed down through generations and adapted to reflect personal and regional tastes.

Despite its elaborate history, the preparation of Olivier Salad is straightforward, making it accessible to both seasoned cooks and those new to the kitchen. It is a dish that perfectly embodies the Russian culinary ethos: simple, hearty, and deeply satisfying.

Ingredients and Taste

The traditional recipe for Olivier Salad starts with boiled potatoes, carrots, and eggs, chopped into small, uniform pieces. These are combined with diced pickles, peas, and boiled chicken or beef, creating a mix of flavours and textures.

The dressing, typically made with mayonnaise, brings everything together in a smooth, creamy coating. Some recipes add a hint of mustard or a splash of pickle brine for an extra layer of tanginess.

The taste is a delicate balance of rich and fresh. The mayonnaise gives the salad a luscious creaminess, while the pickles and peas provide bursts of tang and sweetness.

The boiled vegetables add a comforting earthiness, complemented by the savoury notes of the meat. Together, these flavours create a harmonious dish that’s as satisfying on its own as it is when paired with other festive fare.

Over time, variations of the dish have emerged, with ingredients like ham, crab meat, or even caviar making appearances. Regardless of the version, Olivier Salad remains a celebration of balance and texture, a dish that’s as versatile as it is delicious.

A Taste of History

The origins of Olivier Salad date back to the 1860s, when it was created by Belgian chef Lucien Olivier at the Hermitage, a prestigious Moscow restaurant.

Chef Olivier’s original recipe was a luxurious affair, featuring rare and expensive ingredients like grouse, crayfish tails, and caviar, bound together with a proprietary dressing. The dish quickly gained fame and became a hallmark of Russian haute cuisine.

After Olivier’s death, the recipe evolved as it spread beyond the walls of the Hermitage. During the Soviet era, simpler, more accessible ingredients like potatoes, carrots, and peas replaced the extravagant elements of the original. This version became a household favourite, symbolizing adaptability and resourcefulness in Russian cooking.