Russian Olivier salad is the classic Russian potato salad with eggs, carrots, pickles, sweet peas and a fresh, bright mayonnaise dressing. Make this vegetarian olivye Russian salad recipe and fall in love with Russian food!
Russian Olivier salad was one of the first dishes I learned to make as a child. My vegetarian Olivier salad is both an ode to the original, but made into a lighter, healthier and meat-free modern Olivier salad. Instead of plain mayo, my Russian Olivier salad recipe uses white wine vinegar and grainy French mustard. We set aside the ham, bologna, chicken and calf's liver that are used in the meat recipe, but keep the hard-boiled egg that gives the salad its protein. And for pickles, I use my homemade spicy garlic pickles, though you can use your favourite store-bought brand.
My vegetarian Russian Olivier salad is a filling, hefty meal that will satisfy any household.
What is Russian Olivier salad?
Russian Olivier Salad (салат оливье) is as native to Russian cuisine as potatoes. In fact, the famous salad is the Russian version of the American potato salad - but zestier, mellower and more full of sweet, contrasting flavors!
Russian Olivier salad is a classic salad dish that originated in Russia during the 19th century. It is also known as "Russian Salad" or "Olivier Salad". The ingredients usually include boiled potatoes, diced vegetables such as carrots and peas, eggs, pickles, and either beef or chicken. It is usually dressed with mayonnaise and served cold.
While it originated in Russia, Olivier salad has since become popular all over the world due to its easy preparation and delicious taste. The flavors of the vegetables combined with the tangy dressing make it a favorite side dish for many people. Russian Olivier salad is a great way to liven up any meal and can be customized with different types of vegetables or proteins to suit your tastes.
The history of Olivye Salad
The story of Olivye Salad is filled with legends. One popular tale says it started at a Russian nobleman's home, where a French chef amazed him with fancy dishes. When a potato salad became a favorite, the nobleman named it after the chef, Olivier salad. However, this connection to French cuisine was just a coincidence.
The more likely story is that Lucien Olivier, a Belgian chef at the famous Hermitage restaurant in Moscow, created the salad. The original recipe was a secret, but its mix of flavors has made it a cherished dish in Russian culinary tradition.
When to Serve Olivier Potato Salad?
Olivier potato salad is most often served on Russian New Year's Eve, alongside a glass of champagne, infused vodka or Russian mulled wine warming on the stove.
The twinkling light of candles. Your grandmother's laughter. The clinking sound made by two glasses of champagne, meeting. Your sister's sigh of exasperation. The scrape of a fork over a porcelain plate. Your mother's gentle reproach. Juice pouring from a carafe, ice and liquid mingling into one rhapsody. Your father's loud, booming voice, halfway through a joke.
Just like no Russian New Year's Eve dinner would be complete without these, so it wouldn't be complete without Olivier salad. My vegetarian Olivier salad is so good, it won't have you missing the cow's tongue and crayfish tails of the original.
A Russian hit in Latin America: Ensalada Rusa and Salada Russa
Though salad Olivier may have originated in Russia, by now this salad made its way all over the globe. It's understandably popular in Ukrainian cuisine, but I was most surprised to find it in Argentina.
This Russian recipe is known across Latin America as Ensalada Rusa and Salada Rusa. It is a common delicacy in Colombian cuisine, where my husband is from, as well as in Peru, Dominican Republic, Guatemala, Brazil and Argentina.
In these countries, Olivier potato salad has been adapted with local ingredients to fit the palate of Latin American cuisine. The addition of spices like cumin and chili powder gives the salad an extra kick that makes it stand out from other salads. The creamy texture of the mayonnaise is often combined with sour cream to make a crema, and the different textures of the vegetables make Ensalada Rusa a popular choice amongst locals and tourists alike. Whether served as an appetizer or side dish, Ensalada Rusa is sure to be a hit at any Latin American gathering!
Recipe
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Vegetarian Russian Olivier salad
Equipment
Ingredients
- 2 potatoes washed and cleaned
- 2 carrots washed and cleaned
- 3 eggs
- 2 large dill pickles chopped finely
- 1 onion chopped finely
- 1 cup frozen peas defrosted
- 2 tablespoon mayonnaise or half mayo and half sour cream
- 1 tablespoon grainy mustard
- 2 teaspoons French white wine vinegar
- 2 cloves garlic
Instructions
- In a large pot, place carrots and potatoes with plenty of water. Bring to a boil, and cook potatoes and carrots until easily pierced with a fork, about 30 minutes. Cook three hard boiled eggs.
- Peel potatoes, carrots and eggs (I use the back of a sharp paring knife to peel the potatoes and carrots). Chop finely. Combine in a large bowl with onions, pickles, peas and dressing ingredients. Mix until well combined - eggs will break a little, and that's OK - they will help flavour the sauce. Taste and correct seasonings. Let sit In the fridge for at least a couple of hours, preferably overnight. Serve with a little bit of fresh dill on the side.
Notes
Nutrition
Ingredients for a vegetarian Olivier Salad
- Potatoes - Any type of tater will do! I prefer Yukon gold or red potatoes as they hold their form when cooked and don't get too mushy if you accidentally overcook them.
- Carrots - Any form of carrots are acceptable here, excluding the mini peeled ones.
- Eggs - hard-boiled eggs are the protein in this vegetarian version of the beloved Russian classic. You can omit them for a vegan Olivier Salad.
- Dill pickles - these give a great zing and acidity to the salad. Don't skip them! I recommend using homemade dill pickles. For another Russian salad using pickled vegetables, try my Vinaigrette salad.
- Onion - you can use a sweet white onion or a yellow onion.
- Peas - I usually use frozen peas because I like their firm texture and sweet flavor, but you can also use canned peas is that's what you have on hand.
- Mayonnaise - Russian mayonnaise is the classic dressing for this simple salad. You can lighten your salad by using half mayo, half sour cream.
- grainy mustard- this is one of my two secret ingredients. Otherwise, you can also use spicy Russian mustard or horseradish.
- French white wine vinegar - this works to make the salad sweeter and more effervescent. Much better than white vinegar, and takes the salad to a new level!
- Fresh garlic - adds depth to the salad
- Fresh dill (optional) - this adds freshness to the salad and makes it look nice. But you can skip if you find it too strong!
Equipment
- 1 Large pot
- 1 Chef's Knife
- 1 Cutting Board
- 1 Small saucepan
How to make Russian Olivier Salad
Prep the vegetables
If using frozen peas, remove from the package and thaw at room temperature.
In a large pot, place carrots and potatoes with plenty of water (you can peel them first, but I like to peel them after to keep the nutrients). Bring to a boil, and cook potatoes and carrots until easily pierced with a fork, about 30 minutes.
Cook three hard-boiled eggs in a small pot of water. Cool to room temperature.
Peel potatoes, carrots, and eggs (I use the back of a sharp paring knife to peel the potatoes and carrots). Dice into small cubes of uniform size.
Mix everything together
Combine diced vegetables in a large bowl with the remaining ingredients - onions, pickles, peas, and the salad dressing ingredients. Mix until well combined - eggs will break a little, and that's OK - they will help flavour the sauce. Taste and correct seasonings.
Chill salad
Let it sit In the fridge for at least a couple of hours, preferably overnight.
Serve Olivier Salad
Serve with a little bit of fresh dill on the side. Some households also decorate with parsley.
Storage and Make Ahead
This Russian salad is a favorite of mine because it's an easy recipe to prepare way ahead! In fact, it's best if allowed to marinate for at least a couple of hours, and preferably overnight. It's also the best salad to eat the day after a big party!
Leftover salad will keep well in an airtight container for 4 days in the refrigerator.
I wouldn't recommend freezing the salad. I find that it changes the texture of the vegetables, especially the potatoes.
Top Tips
- Lighten it up! - Mix half the mayo with half sour cream for a lighter, healthier Olivier salad.
- Uniform cuts - try to cut all your vegetables into uniform small cubes to avoid any single vegetable from overpowering the rest. It's also more elegant that way!
- Cool ingredients completely - set your eggs and boiled vegetables aside to cool before mixing with the dressing. This makes for a better texture and doesn't add sogginess to the salad.
- Chill salad overnight - letting the salad chill overnight in the fridge helps mellow the flavors and blends everything. The resulting salad usually tastes better, fresher and more interesting than if you serve it the day you make it. So next time you make Russian potato salad, store Olivier salad in the fridge for a few hours, or even overnight.
Make my Russian Olivier salad? Rate and comment below, pin for later, and share your creations with us on @immigrantstable!
Mimi Rippee says
I remember seeing this salad recipe, or a version thereof, in a Russian cookbook I have. I can’t remember the exact recipe, but it was so good, and I thought the canned peas were such a unique ingredient!
http://www.chefmimiblog.com
kseniaprints says
It's a Russian classic!
Anonymous says
Delicious! It was a huge hit and everyone was asking for the recipe.
kseniaprints says
It's a classic for a reason!
Robin says
Added salt and pepper
kseniaprints says
Of course!
Alex says
This is a crazy amount of mustard and unnecessary vinegar - you ruined the recipe with that. Sourness from gherkins gives enough of a vinegary taste and with your quantities mustard completely overpowers the dish - why? My husband made and it was pretty bad.
kseniaprints says
I disagree, but to each their own. I suggest you lower the mustard and vinegar to your liking rather than give a recipe one star.