🇷🇺 Russia recipe
Olivier Salad
No Russian celebration is complete without a towering bowl of Olivier salad. Created in the 1860s by Belgian chef Lucien Olivier at his Moscow restaurant the Hermitage, the original recipe with its grouse and crayfish tails was a closely guarded secret. The beloved modern version uses humble ingredients like boiled potatoes, carrots, eggs, peas, and pickles bound together with mayonnaise, and it appears on every New Year's table across Russia without exception.
Prep30 mins + 2 hrs chill
Cook30 mins for boiling
Serves8
Difficultyeasy
Ingredients
- 4 medium potatoes, boiled in their skins until just tender
- 3 large carrots, boiled until just tender
- 5 large eggs, hard-boiled
- 300g cooked ham or bologna, cut into 5mm cubes
- 200g dill pickles (about 3 medium), finely diced
- 200g canned green peas, drained
- 1 small onion, very finely diced (optional)
- 200g mayonnaise, or more to taste
- Salt and freshly ground black pepper to taste
- Fresh dill, for garnish
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 320
- Protein
- 12 g
- Carbs
- 20 g
- Fat
- 22 g
