Olivier salad — a russian main course dish from Russia — featuring mayonnaise-bound, diced vegetables, pickled brined notes

Olivier salad · Russian · Main Course

Olivier salad

Born in Russia

“One of the main dishes on zakuski tables during New Year's Eve celebrations across Russia and post-Soviet states.”

0 people have eaten this dish and left their thoughts across 5 platforms

8 in 10 mention deeply rooted in post-Soviet culture first

6 in 10 say it's worth it for the versatile with optional ingredients

4 in 10 would come back the same week

Synthesised from Google · TripAdvisor · Reddit · Yelp · 1 food blog · Updated August 2026

The story the reviews tell

Olivier salad is a Russian classic born from French chef Lucien Olivier's kitchen, now woven into the fabric of post-Soviet celebrations. Potatoes, carrots, and brined pickles form its sturdy base, while mayonnaise binds everything together into something that feels both homey and ceremonial. Across Eastern Bloc tables—particularly on New Year's Eve—this salad remains essential, a dish that adapts to what's on hand, whether that's chicken, sausage, eggs, or green peas.

What makes this version distinct

Olivier salad (Russian: салат Оливье, romanized: salat Olivye, ), also known as Russian salad or Stolichny salad, is a traditional salad dish in Russian cuisine. Its creation is generally attributed to Lucien Olivier. It is popular in the post-Soviet and other Eastern Bloc states around the world. In different modern recipes, it is usually made with diced boiled potatoes, carrots and brined dill pickles (or cucumber), together with optional eggs, vegetable or fruit ingredients such as green peas, celeriac, onions and apples, optional meat ingredients such as diced boiled chicken, cured sausage, ham, or hot dogs, with salt, pepper and mustard sometimes added to enhance flavor, and dressed with mayonnaise. In Russia and other post-Soviet states, as well as in Russophone communities worldwide, the salad has become one of the main dishes on zakuski tables served during New Year's Eve (Novy God) celebrations. In Poland, it is commonly served at Christmas and Easter.

Signature elements

mayonnaise-bounddiced vegetablespickled brined notesadaptable proteinscelebratory tradition

What people love

  • deeply rooted in post-Soviet culture
  • versatile with optional ingredients
  • essential holiday centerpiece

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