The mayonnaise-bound diced potato, carrot, pickle, egg and bologna salad that anchors every Russian New Year's table.
Olivier salad is Russia's essential holiday dish, built from small, even cubes of boiled potato, carrot and egg mixed with diced pickles, peas and either bologna or ham, all bound together in mayonnaise. The cutting technique matters more than any ingredient substitution β every component should be diced to roughly the same small size so each spoonful carries a bit of everything. The dish is named for Lucien Olivier, a French-born chef working in 19th-century Moscow, though the recipe has drifted far from his original version, which reportedly included items like grouse and caviar. The Soviet-era home version, built on affordable pantry staples, is what most Russians actually grew up eating. It's inseparable from New Year's Eve in Russia, made in enormous batches and served alongside champagne, considered incomplete without it on the holiday table.
Serves 8
Boil potatoes and carrots in separate pots until fork-tender, about 15-20 minutes. Cool completely.
Peel and dice the cooled potatoes, carrots, eggs, bologna and pickles into small, even cubes.
Keep every ingredient the same small dice size β that consistency is what defines a good Olivier over a sloppy one.
In a large bowl, combine all diced ingredients with peas and onion.
Fold in mayonnaise, salt and pepper until everything is evenly coated.
Refrigerate at least 1 hour, ideally overnight, before serving so the flavors meld.
Serve cold as a side dish or starter, traditionally alongside other zakuski.
Cool the boiled potatoes and carrots fully before dicing β warm vegetables make the mayonnaise dressing greasy and thin.
Dice every ingredient to the same small size; it's the defining texture trait of a proper Olivier salad.
Make it a day ahead if possible β the flavors meld and improve significantly after an overnight chill.
Use cooked chicken breast instead of bologna for a leaner, more modern version.
Add diced Granny Smith apple for a slightly sweet, tangy twist found in some home versions.
Swap regular mayonnaise for a mix of mayonnaise and sour cream for a lighter dressing.
Refrigerate in a sealed container up to 3 days; the mayonnaise dressing means it doesn't freeze well.
Olivier salad is named for Lucien Olivier, a Belgian or French chef who ran the Hermitage restaurant in Moscow in the 1860s and created an elaborate original version with grouse, caviar and crayfish tails. The simplified, affordable version using bologna and canned peas became standard during the Soviet era and remains the version most commonly served today.
Yes, it's actually better made a day ahead β refrigerating it overnight lets the mayonnaise dressing soak into all the diced vegetables and meat.
Cooked chicken breast, ham or even canned tuna are all common substitutes that keep the same texture and heartiness.
This usually means the boiled potatoes or carrots weren't drained and cooled properly before dicing β pat them dry if needed before mixing in the mayonnaise.
Per serving (220g / 7.8 oz) Β· 8 servings total
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