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Authentic Russian Salad 'Olivye'


50 min

Authentic Russian Salad 'Olivye'

Authentic Russian Salad 'Olivye' Photo 1


Bean salad


50 min


10 persons




4.00 rating-star (15)


Author: Victoria Bailey
This Russian salad recipe is what my mom and grandmother make every time there's a family gathering or a special occasion. Leave out the ham to make this a vegetarian dish. The potatoes, carrots, and eggs do not have to be completely chilled after boiling.


  • potatoes, peeled: 6 piece
  • carrot, or more to taste: 1 piece
  • whole eggs: 4 piece
  • pickles, cut into cubes: 6 piece
  • (15 ounce) can peas, drained: 1 can
  • cubed fully cooked ham, or to taste: 0.5 cup
  • chopped fresh parsley, or to taste (Optional): 1 Tbsp
  • mayonnaise, or to taste: 0.5 cup

Metric Conversion

Stages of cooking

  1. Bring a large pot of water to a boil. Add potatoes and carrot and return to a boil. Add whole eggs and cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture.
    Authentic Russian Salad 'Olivye' Photo 2
  2. Chop potatoes and carrot. Peel and chop eggs.
    Authentic Russian Salad 'Olivye' Photo 3
  3. Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.
    Authentic Russian Salad 'Olivye' Photo 4

History of the Authentic Russian Salad 'Olivye':

Authentic Russian Salad 'Olivye', also known as Olivier salad or Russian potato salad, is a popular dish in Russian cuisine. It was invented by Lucien Olivier, a Belgian chef who worked in Moscow in the 1860s. Olivier created the dish as a variation of a traditional French salad, but over time, it has become adapted to Russian tastes and ingredients.

Tips and Tricks for Authentic Russian Salad 'Olivye' Recipe:

  • Use high-quality ingredients, including fresh vegetables and mayonnaise.
  • If you want to make a vegetarian version of the salad, simply omit the ham.
  • Do not overcook the vegetables and eggs, as they can become mushy and lose their texture. Cook the potatoes and carrots until they are tender, but still firm.
  • Be sure to drain the canned peas well to avoid excess moisture in the salad.

Tips for presenting the dish:

  • To give the salad an elegant presentation, use a large serving platter and arrange the ingredients in an attractive pattern.
  • Garnish the salad with sliced cucumbers, cherry tomatoes, herbs, or a sprinkle of smoked paprika for added color and flavor.
  • Serve the salad chilled to enhance its refreshing taste.

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