• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Balkan Lunch Box
  • Balkan Recipes
  • About BLB
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×
    Balkan Lunch Box > Recipes > Bosnian Recipes > Russian Salad or Salad Olivier

    Russian Salad or Salad Olivier

    Published: Oct 15, 2020 · Modified: Apr 1, 2022 by Aida

    Jump to Recipe Jump to Video Print Recipe

    Russian salad or Salad Olivier (ruska salata, insalata Russa) is a holiday staple in Balkan homes. Delicious, rich, and filling, this salad is at once an appetizer, side dish, and the main course. Can another salad say the same? We didn't think so!

    Salad on a fork, and a bowl of salad behind.
    Jump to:
    • What Is It
    • Russian Salad Ingredients
    • Ingredient Notes for Salad Olivier
    • Russian Salad Dressing
    • Lightning-fast Instructions for Salad Olivier
    • Variations
    • Expert Tips
    • Serving, Storing, Freezing
    • Recipe FAQs
    • More Salads You'll Be Crazy About
    • Can You Do Me a Solid?
    • Russian Salad or Salad Olivier
    • Let's Combine This into a Meal!

    What Is It

    Russian salad, or Salad Olivier, is probably the best salad to come out of Russia. (We'll be using the terms interchangeably!) It's a hearty, filling dish made with veggies, meat, and a dressing. Very much a New Year's Eve kind of thing!

    It's delicious. It lasts a long time... and it's a salad with a story!

    Invented by the Belgian chef Lucien Oliver in 19th century Moscow (who was also the owner of the then-famous restaurant Hermitage), it was hugely popular.

    Original salad Olivier involved interesting ingredients like caviar, veal tongue, and smoked duck. However, the exact recipe isn't known even today. Olivier was a paranoid guy. He kept the ingredients and cooking directions a secret.

    With good reason!

    At some point, his sous-chef Ivanov figured out most of the recipe. Ivanov then: 1. left Hermitage, 2. opened up the restaurant Moskva, and 3. served the salad under a new name. To add insult to injury, he also sold his adapted version to the newspapers!

    As time passed, Olivier salad spread through the Soviet and post-Soviet countries until it found its place in kitchens all over Europe, including the Balkans.

    Of course, much changed during the decades of this transition. The salad took on a new name (Russian salad or ruska salata), dropped a few ingredients, and became what we have today.

    Russian Salad Ingredients

    Seasonings, eggs, parsley, carrots, peas, potatoes, mayo, pickles and meat on a gray background.

    Ingredient Notes for Salad Olivier

    Eggs: More is more here, so 4 minimum. Eggs balance out and soften heavier ingredients. Sub with duck, goose, or quail eggs, but be aware that each has a different taste.

    Vegetables: Peas, carrots, and potatoes, plus pickles are all you need. If using frozen, cook for a shorter period of time. Canned works too.

    To make it easier on yourself, get the same type of veggies (either frozen, fresh, or canned). Try to avoid canned veggies though, as they're too mushy.

    Meat: Smoked beef or cured smoked or baked ham are the best choices. Sub with chicken or turkey breast, prosciutto, canned, fried, or baked fish, and bologna or salami. (Bologna or salami should be your last option!)

    Herbs and Seasonings: Less is more. Don't overwhelm this already rich salad. Salt and pepper to taste, as well as minced parsley garnish, are perfect. (Some like to add dill, which overpowers the taste. Be careful!)

    Dressing: Look below!

    Russian Salad Dressing

    Mayonnaise is the foundational Olivier salad dressing. Yup, good ol' mayo is all you need!

    • The best kind is homemade. However, if you don't have the time, mayo from your grocery store will do just fine. Get plain mayo from a brand that makes it on a milder side, otherwise it will hijack the salad taste.
    • Some like to spice the mayo up with lemon and mustard, but this is optional.

    If you're no fan of mayo here are ideas for substitutions for the Russian salad dressing:

    1. Half mayo half sour cream. Mix the two, then mix them into the salad.
    2. Sour cream. A pinch of olive oil and lemon is optional.
    3. Sour cream and soy sauce.
    4. Greek or plain yogurt. Look for a consistency similar to mayo.
    5. Kefir with yolks from boiled eggs.

    The best way to add the dressing is to add a little at a time until you are happy with the consistency. Check and add more before serving if necessary.

    Lightning-fast Instructions for Salad Olivier

    (Our lightning-fast instructions are here to give you an idea of how to make this dish. For more detailed information look at the recipe card below!)

    Side by side photos of Russian salad preparation.

    1. Layer ingredients in a large bowl starting with veggies, then eggs, pickles and meat.

    Side by side photos of salad preparation.

    2. Add mayo in batches, and continue stirring until integrated. Cover with saran wrap, and leave in fridge 3-4 hours (preferably overnight).

    Variations

    Here are the dish variations:

    • French Salad: Vegetarian version of Olivier salad (no meat or fish).
    • Muslim and Jewish friendly: No pork.
    • Orthodox fast friendly: Remove eggs and meat (fish is ok) and make sure dressing (mayo) is homemade and fast approved.

    Expert Tips

    Here are a few tips that make my Olivier salad the best in the family!

    Ingredient size: The smaller the better. Ingredients should match in size. If using frozen veggies it's easiest to use them as a guide as they're usually diced. Otherwise, think half the size of a sugar cube, or smaller.

    Mixing: Mix ingredients in batches and thoroughly. First the veggies, then add eggs, pickles, and meat. When all are integrated, add the dressing.

    Make ahead: Olivier salad tastes best on day 2 after the flavors have settled together in the fridge.

    Add your signature: This is one of those salads you should make your own. Add and subtract ingredients until you think it tastes perfect. For me, I add less mayo and more eggs. For you, it may be less meat and more pickles, etc.

    So, less mayo is more! And also, more eggs is more!

    Serving, Storing, Freezing

    Glass bowl full of Russian salad on black background.

    Serving: Serve as a side or a main dish for breakfast, lunch, or dinner. Take it to a potluck, picnic, or barbeque. It goes splendidly with bread, toast, buns, and crackers. Best if prepared at least the night before.

    Storing: Store in the fridge for up to 7 days. 

    Freezing: Don't even think about it!

    Recipe FAQs

    Why is it called Russian salad?

    Russian salad was originally called Oliver salad based on the Moscow-based Belgian chef who invented it. During the 20th century, the dish spread throughout Europe and adopted the name Russian salad.

    How many calories are in the Russian salad?

    Russian salad calories greatly depend on its dressing. For example, it'll be more caloric if you use mayo versus if you were to use sour cream.

    What countries eat Russian salad?

    Too many to count!

    Russia, former Soviet countries, Ex-Yugoslavia states, the remainder of the Balkan countries, and finally, Mediterranean countries. Also, other countries with the diaspora populations of the abovementioned countries. (We heard it reached Argentina!?!)

    So, people all over the world eat Russian salad. You should too!

    More Salads You'll Be Crazy About

    • The prettiest of them all: Beat & Carrot Salad
    • So tasty everyone fights over it: Shopska Salad
    • Garlicky to starve off energy vampires: Red Pepper & Garlic
    • How about some cabbage baby: Fermented Cabbage
    • You can't say no to tuna and egg: Tuna & Egg

    Can You Do Me a Solid?

    If you make Russian Salad and like it, please leave a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

    You can also leave a comment, I read EVERY one! Otherwise, if IG is more your thing, consider tagging us @balkanlunchbox.  

    Prijatno and bon appetit!

    Glass bowl full of Russian salad on black background.

    Russian Salad or Salad Olivier

    Aida
    Flavorsome Russian salad or Salad Olivier (ruska salata) will become your favorite holiday staple. This shapeshifter easily transforms from a fancy side to the main course.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 20 minutes mins
    Resting time (in fridge) 2 hours hrs
    Total Time 3 hours hrs
    Course Salad
    Cuisine Bosnian, Croatian, Kosovan, Macedonian, Montenegrin, Serbian, Slovenian
    Servings 8
    Calories 291 kcal

    Ingredients
     
     

    • 10 ounces carrots medium, peeled, diced, cooked until fork tender
    • 10 ounces potatoes peeled, diced small, cooked until fork tender
    • 10 ounces sweet peas cooked until fork tender*
    • 5-6 eggs hard boiled, peeled, diced
    • 7 ounces ham or dried/smoked beef, cooked skinless chicken or fish, diced
    • 3 ounces pickles about 5-7 medium, diced small
    • 10-12 tablespoons mayonnaise plain, milder brand, use 10 tablespoon first and 2 more before serving after fridge
    • Salt and pepper to taste
    • 2-3 tablespoons fresh parsley minced

    Instructions
     

    • In a large bowl start layering ingredients. Start with cooked vegetables, add eggs, pickles, and meat. As you're adding them mix them until they're thoroughly integrated.
    • Add mayo in batches (about 10 tablespoons), and continue stirring until integrated. Cover bowl with saran wrap and leave in the fridge for at least 3-4 hours, preferably overnight. If necessary, mix in two more tablespoons of mayo before serving.

    Video

    Russian Salad also known as  Salad Olivier

    Notes

    Try to dice ingredients the same size! You can cook eggs and veggies in the same pot, or not, up to you. 
    Vegetables:  To make it easier on yourself, get the same type of veggies (either frozen, fresh, or canned). Try to skip canned if you can (too mushy). Before cooking dice carrots and potatoes the size of half a sugar cube. Place in boiling water and cook 10-12 minutes or until fork tender. Fresh veggies take a little longer. 
    Eggs:  4-5 minimum. For hard boil place in boiling water and cook for 12 minutes. Sub with duck, goose, or quail eggs, but be aware that each has a different taste.
    Meat: Smoked beef or cured smoked or baked ham are the best choices. Sub with chicken or turkey breast, prosciutto, canned, fried, or baked fish, and bologna or salami. (Bologna or salami should be your last option!)
    Dish variations: French Salad: Vegetarian version of Olivier salad (no meat or fish). Muslim and Jewish friendly: No pork. Orthodox fast-friendly: Remove eggs and meat (fish is ok) and make sure dressing (mayo) is homemade and fast approved.
    Make ahead: Olivier salad tastes best on day 2 after the flavors have settled together in the fridge. If out of time, leave for at least 2 hours.
    Storing/ Freezing:  Keep covered in the fridge for up to 5-7 days. Preferably closer to 4. Do not freeze!

    Nutrition

    Serving: 1bowlCalories: 291kcalCarbohydrates: 15gProtein: 12gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 125mgSodium: 567mgPotassium: 477mgFiber: 4gSugar: 5gVitamin A: 6455IUVitamin C: 25mgCalcium: 49mgIron: 2mg
    Tried this recipe?Let us know how it was!

    Let's Combine This into a Meal!

    • Woman holding halved pogacha.
      Pogacha (Pogača): Traditional Balkan Bread Without Yeast
    • Veal Shank Roast (Teleća Koljenica)
    • Three pieces of pie on top of each other.
      Phyllo Cheese Pie (Pita Sirnica or Cheese Burek)
    • A piece of cake cut with a fork on a white background.
      Chocolate Hazelnut Cake (Šamponeze Torta)
    « Chocolate Orange Cake with Meringue (Vasina Torta)
    Croatian Food Scene and Top Croatian Chefs »


    Reader Interactions

    Comments

    1. Katya @ Little Broken says

      November 17, 2014 at 8:08 pm

      Ahh...yes! The popular Olivie salad. It's a holiday must and tradition in our household. Love the pickles w/ham decor 🙂

      Reply
      • aida says

        November 17, 2014 at 8:14 pm

        Welcome Katya! Yes, indeed a holiday must... although I try to make it more often too, it such a comfort food. I will try your perogis soon.

        Reply
    2. Matea says

      December 02, 2014 at 10:06 pm

      Francuska salata is a family favorite for us! Thanks for sharing that bit of its history; I'm pretty sure I would have done the same as Ivanov--this salad is delicious! 🙂

      Reply
      • aida says

        December 03, 2014 at 7:22 am

        Ahahaha! Yes, if it wasn't for Ivanov we'd have no "cold" salad for every single holiday.

        Reply
    3. Mary | Cooking Reporter says

      December 05, 2014 at 6:31 am

      I love love Russian salad. It brings so many memories. When we were little, my mother used to make a big bowl of it as a New Years special treat. Thanks for sharing!

      Reply
      • aida says

        December 05, 2014 at 6:51 am

        My pleasure Mary. Thank you for visiting the blog!

        Reply
    4. Alla says

      May 09, 2015 at 9:44 am

      Familiar recipe! I remember you made this for your book club last year and it was delicious! I've tried making the recipe myself but it's never turned out well. Next time I'll try your version!

      Reply
      • aida says

        May 09, 2015 at 10:27 am

        You're an expert cook and I'm sure it will turn out great. I still yearn for those stuffed mushrooms you made for book club back while you were in ARL.

        Reply
    5. Gary says

      April 01, 2018 at 7:57 pm

      What type of pickles - dill, bread and butter, sweet or Kosher?

      Reply
      • Aida says

        April 02, 2018 at 5:43 am

        I like dill. Others are fine too, except the sweet.

        Reply
    6. Vicky says

      January 03, 2019 at 12:57 am

      This just sounds delicious. I have printed the recipe. I will have to try it.

      Reply
      • Aida says

        January 03, 2019 at 1:49 am

        Let us know how you like it!

        Reply
    7. Dawn @ The Kitchen and a Latte says

      June 02, 2019 at 12:09 pm

      I am in the USA so we never tried this before but it sounds amazing 🙂 Your salad makes our traditional potato salad seem pretty boring haha! Definitely going to try this, I never thought to put pickles in salad (I put cucumbers in my pasta salads so why not pickles, right?) And I planted a bunch of pickling cucumber plants this year so maybe I can even make this with homemade pickles.

      Reply
      • Aida says

        June 02, 2019 at 5:43 pm

        Hi Dawn!
        Yes, pickles are the best, especially homemade! I think you'd like this salad!

        Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Aida and Aleksandra of Balkan Lunch Box, standing together.

    Welcome! I'm Aida, creator of Balkan Lunch Box, food blog about traditional and contemporary Balkan cuisine. My sister Aleksandra helps me.

    Learn more about me →

    As seen on

    Popular

    • Three biscuits on a gray background, one being halved with a fork.
      Čupavci: Balkan Lamingtons [One Hour]

    • Closeup of four wafers.
      Balkan No Bake Wafer Cake (Oblatne, Oblande)

    • Old Fashioned Goulash with Beef and Mushrooms

    • Stewed apple in a clear bowl, on the table.
      Stewed Stuffed Apples in Syrup (Tufahije)

    • Soup in a silver bowl with a lid, a kitchen cloth, two slices of bread, a lemon wedge and a spoon.
      Okra Soup: Creamy Chicken Soup with Okra (Bosnian Bey's Soup, Begova Čorba)

    • ajvar, chutney, pepper chutney, eggplant chutney, balkan spread, balkan dip ajvar, red pepper and eggplant dip, pepper dip | balkanlunchbox.com
      Ajvar

    • Moussaka in a pan.
      EASY Serbian Ground Beef Potato Moussaka Casserole

    • Closeup of a stuffed pepper.
      Best Classic Baked Stuffed Peppers with Ground Beef and Rice (Punjene Paprike)

    • Quarter of a burek pie on a plate on gray background.
      Burek

    • Rice and chicken in a sheet pan, overhead.
      Easy Baked Chicken Over Rice Casserole (Chicken Thighs and Drumsticks) [4 Ingredients, 1 Pan]

    Favorite Salads

    • Russian Salad or Salad Olivier

    • Bowl with carrots and apple, and carrot and apple and a spoon on a table.
      Grated Apple and Carrot Salad [Two Ingredients, Ten Minutes]

    • A bowl of carrot and beet salad, a beet, carrots and fork on the side.
      Grated Beet and Carrot Salad [Five Ingredients, Ten Minutes]

    • Shopska Salad

    Latest & Greatest

    • A pin depicting poached eggs on a bed of ground beef.
      21 Best Ground Beef Recipes

    • A bowl of tarator taratur soup (salad) on a green background.
      Tarator (Taratur) - Macedonian Cucumber, Yogurt and Garlic Salad

    • A hand holding a cookie and several in the background.
      Hazelnut Cookies (Lješnjašnice) [Four Ingredients]

    • Collage of photos from the blog depicting favorite Balkan dishes.
      Favorite Balkan Holiday Dishes (Winter Edition)





    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2014 - 2025 Balkan Lunch Box

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.