Russian Salad Olivye

Russian Salad Olivye is a traditional Eastern European dish that’s rich, creamy, and satisfying. Originally created by Belgian chef Lucien Olivier in 19th-century Moscow, this beloved potato salad features a hearty mix of diced vegetables, eggs, pickles, and meat, all coated in mayonnaise. It’s a staple at holiday feasts and family gatherings across Russia, Ukraine, and beyond.

Why You’ll Love This Recipe

This salad is more than just a side—it’s a meal in itself. With its combination of textures and flavors, Russian Salad Olivye hits all the right notes: savory, tangy, creamy, and crunchy. It’s incredibly filling, easy to make ahead, and endlessly adaptable to suit different tastes and diets. Whether served cold at a summer cookout or as part of a festive winter spread, it’s a reliable crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potatoes
• Carrots
• Eggs
• Cooked chicken or bologna
• Dill pickles
• Canned peas
• Mayonnaise
• Salt and pepper
• Optional: fresh dill for garnish

Directions

this recipe

1. Boil the potatoes and carrots (unpeeled) in a large pot of water until fork-tender—about 20–25 minutes. Boil eggs in a separate pot for 10 minutes.
2. Let everything cool completely. Peel the potatoes, carrots, and eggs.
3. Dice the potatoes, carrots, eggs, chicken or bologna, and pickles into small, uniform cubes.
4. In a large bowl, combine all the diced ingredients with the peas.
5. Add the mayonnaise and mix gently until everything is evenly coated. Season with salt and pepper to taste.
6. Chill in the refrigerator for at least an hour before serving to allow the flavors to meld.
7. Optional: garnish with chopped fresh dill before serving.

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Variations

• Vegetarian Version: Skip the meat and double the vegetables or add beans for extra protein.
• Different Protein: Try ham, turkey, or even tofu as a substitute for bologna or chicken.
• Zingier Flavor: Add a dash of mustard or a splash of pickle juice to the mayo.
• Lighter Version: Replace half the mayo with Greek yogurt or low-fat sour cream.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: This salad is best served cold or at room temperature. Do not reheat.

FAQs

What is the origin of Russian Salad Olivye?

It was invented by Belgian chef Lucien Olivier in the 1860s while working at the Hermitage restaurant in Moscow.

Can I make Olivye ahead of time?

Yes, it actually tastes better after chilling for a few hours or overnight.

What type of meat is traditionally used?

Bologna or cooked chicken are common, but in the original version, luxurious meats like veal or game were used.

Can I use fresh peas?

Absolutely—just blanch them briefly in boiling water, then cool them down before adding to the salad.

Is it necessary to peel the vegetables before boiling?

No, boil them with the skins on and peel after—they hold their shape and flavor better this way.

How can I make this salad more colorful?

Add diced red bell pepper or beetroot for visual appeal and added flavor.

Can I freeze Russian Salad Olivye?

Freezing is not recommended, as mayonnaise and boiled potatoes do not thaw well.

What are the best pickles for this salad?

Use crunchy dill pickles—Russian-style or kosher dills work great.

How long will it keep in the fridge?

It stays fresh for up to 3 days when properly refrigerated.

Can I use store-bought mayonnaise?

Yes, but homemade mayo or a mix with sour cream can give it a richer taste.

Conclusion

Russian Salad Olivye is more than just a dish—it’s a tradition passed down through generations. Creamy, filling, and packed with flavor, it’s the ultimate comfort food and an essential part of any celebration table. Whether you’re making it for a special holiday or a weekday lunch, this salad always delivers a taste of home.

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