History & Origin
Invented in the 1860s by Lucien Olivier, the Belgian-born chef of the Hermitage restaurant in Moscow, the original recipe was a closely guarded secret involving grouse, crayfish tails and caviar. The Soviet-era version — simpler, made with what was available — is what most people eat today.
Ingredients
Boiled potato, boiled carrot, hard-boiled egg, pickled cucumber, green peas, cooked chicken or bologna, mayonnaise, salt, black pepper.
Traditional Preparation
All ingredients diced into small, uniform cubes. Mixed gently with mayonnaise just before serving so it doesn't turn watery.
Regional Variations
With chicken, with bologna, with ham, with tongue, with crayfish (for the classical version). Vegetarian versions are common in Ukraine.
Pairings
Rye bread, cold cured meats, pickles, and a shot of cold vodka.
How It Is Served
Cold, in a small mound, sometimes decorated for New Year's Eve.
Did You Know
In Russia, Olivier is so tied to New Year's Eve that it is often just called 'novogodniy salat' — the New Year salad.
Olivier Salad at SkaZka Bali
SkaZka's Olivier is made in the traditional way, with chicken, egg, pickle and peas — a small side that has fed generations.