"Что хочешь, то и готовь." - Антон Павлович Чехов

Translation: "Cook whatever you like." - Anton Pavlovich Chekhov

Olivier Salad, also known as "Russian Salad," has a fascinating history that dates back to the 1860s. It was first created by Lucien Olivier, a Belgian chef working at Moscow's prestigious Hermitage restaurant.

The original dish was a luxurious creation featuring ingredients like grouse, caviar, crayfish, and a secret dressing of French wine vinegar, mustard, and olive oil. It was a symbol of fine dining for the Russian elite.

After Olivier’s death, his apprentice reportedly leaked a simplified version of the recipe. Over time, this evolved into the more affordable and accessible version we know today, featuring boiled potatoes, carrots, peas, pickles, boiled eggs, and protein (such as ham or chicken), all bound with mayonnaise.

This humble yet satisfying dish became a household staple across the Soviet Union and beyond.

Olivier Salad gained fame for its cultural significance, practicality, and versatility. It became synonymous with Soviet-era celebrations, particularly New Year’s Eve, a major holiday that replaced Christmas during the USSR's secular policies.

Its ingredients were widely available and inexpensive, making it a practical dish for families, especially during harsh winters. The salad’s adaptability also allowed people to tailor it to their tastes or to available ingredients, ensuring its popularity across different regions and times.

Beyond Russia, many countries influenced by Soviet culture have adapted their own versions of Olivier Salad.

In Poland, sałatka jarzynowa often includes apples for sweetness, while in Iran, Salad Olivieh features shredded chicken and is sometimes used as a sandwich filling.

In Spain, the dish is called ensalada rusa and often includes tuna, making it a popular tapa. Turkey’s Rus salatası is a lighter version focused on vegetables, while variations in the Baltic states and Central Asia incorporate local twists like smoked meats or specific herbs.

These adaptations highlight Olivier Salad’s versatility and its ability to transcend borders and cultures.

The dish’s deep association with New Year’s celebrations stems from its history and practicality. During Soviet times, New Year’s Eve became the most significant winter holiday, and Olivier Salad was a central feature of festive tables. Its ingredients were easy to store through the winter months, and the dish’s origins as a luxury meal gave it an air of prosperity and abundance, making it perfect for ringing in the new year.

Over generations, it became a tradition to prepare and share Olivier Salad in large batches with family and friends, symbolizing togetherness and joy.

Today, Olivier Salad remains a timeless classic, cherished for its rich history, adaptability, and nostalgic connection to festive traditions. It’s a dish that continues to unite families and cultures, celebrating both the past and the present.

The Comment Section

One commenter says: This is a staple picnic food in Iran. It wasn't until I moved to Australia and made a Russian friend that I realized my beloved childhood Salad Olivier isn't Persian at all! Apologies for casually turning your New Year dish into our picnic favorite 😂 We call it salad Olovie!

A helpful recommendation: Tastes better with shredded chicken breast/ thigh, a spritz of lemon 🔥

This Polish commenter disagrees!: In Poland this is typically vegetarian and whenever I come across a version with meat I’m as offended as an Italian who’s watching spaghetti being broken 😂

And from Argentina: In Argentina, the “Russian salad” is part of our daily gastronomy, especially in summer and at Christmas and New Year's dinners, although we make a simplified version, using potatoes, carrots and peas and of course with mayonnaise.