Olivier Salad

Name: Olivier Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Russia
Ingredients: 4 potatoes, boiled and diced; 3 carrots, boiled and diced; 4 eggs, hard-boiled and diced; 1 cup diced ham or bologna; 1 cup frozen peas, thawed; 3 dill pickles, diced; 1/2 red onion, finely diced; 3/4 cup mayonnaise; Salt and black pepper; Chopped dill, for garnish

8 servings30 min prep20 min cookEasy Russia

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The Story Behind It

The Tale of Olivier Salad

Story updated September 17, 2026

Olivier salad was created in the 1860s by Lucien Olivier, a chef of Belgian or French origin running the Hermitage restaurant in Moscow, whose original recipe (involving game, crayfish, and a secret dressing) he never revealed. It was later simplified into the potato-and-mayonnaise salad now standard on Russian New Year's tables.

Ingredients

Scale:· 8 servings

4 potatoes, boiled and diced
3 carrots, boiled and diced
4 eggs, hard-boiled and diced
1 cup diced ham or bologna
1 cup frozen peas, thawed
3 dill pickles, diced
1/2 red onion, finely diced
3/4 cup mayonnaise
Salt and black pepper
Chopped dill, for garnish

Instructions

1Boil potatoes and carrots until fork-tender, then cool and dice into small cubes.
2Hard-boil the eggs, cool, peel, and dice.
3Combine potatoes, carrots, eggs, ham, peas, pickles, and red onion in a large bowl.
4Fold in the mayonnaise until evenly coated, then season with salt and pepper.
5Chill at least 1 hour before serving, garnished with fresh dill.

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