Salat Olivier (Russian Winter Salad)

About This Recipe

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 — 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.

Ingredients

Serves 8

• 4potatoes(boiled, peeled and diced)
• 3carrots(boiled, peeled and diced)
• 4eggs(hard-boiled and diced)
• 0.5 lbbologna or cooked ham(diced)
• 4dill pickles(diced)
• 1 cuppeas(cooked)
• 0.5yellow onion(finely diced)
• 1 cupmayonnaise
• 1.5 tspfine sea salt(to taste)
• 0.25 tspblack pepper

Instructions

1. 1

   Boil the vegetables

   Boil potatoes and carrots in separate pots until fork-tender, about 15-20 minutes. Cool completely.

2. 2

   Dice everything small

   Peel and dice the cooled potatoes, carrots, eggs, bologna and pickles into small, even cubes.

   Keep every ingredient the same small dice size — that consistency is what defines a good Olivier over a sloppy one.

3. 3

   Combine

   In a large bowl, combine all diced ingredients with peas and onion.

4. 4

   Dress

   Fold in mayonnaise, salt and pepper until everything is evenly coated.

5. 5

   Chill

   Refrigerate at least 1 hour, ideally overnight, before serving so the flavors meld.

6. 6

   Serve

   Serve cold as a side dish or starter, traditionally alongside other zakuski.

Variations

• •

  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.

Storage

Refrigerate in a sealed container up to 3 days; the mayonnaise dressing means it doesn't freeze well.

Frequently Asked Questions