Vegetarian Russian Olivier salad

Name: Vegetarian Russian Olivier salad
Prep time: 30 min
Cook time: 30 min
Total time: 180 min
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 tbsp mayonnaise (or half mayo and half sour cream); 1 tablespoon grainy mustard; 2 teaspoons French white wine vinegar; 2 cloves garlic

By: kseniaprints · Updated: Feb 19, 2024 · This post may contain affiliate links.

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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!

a serving of salad with more in background

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 give 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 so special about this Olivier salad recipe?

This is my favorite way to make this traditional Russian salad, because it is:

vegetarian
full of good veggies
quick to make - I have a simple method for cooking all the vegetables at once
healthier - I make some suggestions how you can lighten this salad
becomes a more elegant salad - I use white wine vinegar in my salad, which is completely unique
has more zest - I use grainy mustard in my dressing, try it and fall in love!

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, contrastic 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 Russian, 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 traditional Russian potato salad, Olivieh salad, is full of myth and legend. I have heard stories that it came from the estate of a Russian nobleman, whose French chef constantly regaled him with fantastical French dishes. When one salad became so well-liked it turned into a regular feature, the nobleman name it after the chef - Olivier salad. However, any relation between the dish and classical French cuisine remained completely accidental.

The true story was likely quite a bit different. Olivier salad was allegedly born out of the hands of a Belgian chef, Lucien Olivier, who worked at the fabled Hermitage restaurant in Moscow. Though the original recipe was a closely guarded secret, one of Olivier's entrepreneurial sous chefs once spied the salad ingredients needed for its preparation; that sous chef later left Hermitage and went to work for another Moscow restaurant, where he began to serve a salad of a dubiously similar make-up. The rest is history.

Today, no one serves Olivier salad as it was originally made. The seven or so meats of the original have been replaced by ham, and maybe chicken. The fabled dressing gave way to store-bought mayonnaise. And the recipe is far from being a guarded secret anymore.

When to Serve Olivier Potato Salad?

Olivier potato salad is most often served on Russian New Year's Eve.

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!

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 use also 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 package and thaw in 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 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.

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 vegetables 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 together. 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.

Variations

If you love this classic Russian dish, here are some small variations you can try to this flexible recipe:

Latin American style - add a pinch of cumin or even chilli powder to the salad dressing for a Latin American take on this delicious salad.

Vegan Olivier Salad - when I have vegan friends joining us for dinner, I make Olivier salad with vegan mayo and omit the eggs.

Add meat - if you need more protein, you can try adding diced cubed chicken or Russian kolbassa to this salad.

FAQ

Can you freeze Olivier salad?

Truth be told, I wouldn't recommend it. I find that it changes the texture of the vegetables, especially the potatoes.

Is this recipe Russian or Ukrainian?

These days, it's common across both Russian and Ukrainian households, as well as in many other households all over the world!

Why is it called Russian salad?

It is believed that the name Russian Salad was given to the dish by French chefs who had seen it served - originally 'Salade a la Russe'.

For more Russian recipes:

For more Russian New Year's Eve food:

Make my Russian Olivier salad? Rate and comment below, pin for later, and share your creations with us on @immigrantstable!

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