It is hard to imagine the holidays in Russia without Olivier.  Olivier salad is a traditional salad dish in Russian cuisine. But the salad is famous in all post-soviet countries, and its recipe is spread to another country so fast. Moreover, Olivier preparation is easy, it consists of chopped vegetables and meat in a mayonnaise base. Delight your taste buds by preparing this tasty salad.


One boiled chicken breast fillet or bologna

Potatoes (boiled and peeled)

One carrot (boiled and peeled)

Canned green peas


Hard-boiled eggs


All ingredients are used in equal amounts. Cut all the ingredients into small cubes. Mix in mayonnaise. Add salt and pepper to taste.

The history of the salad goes back to 1860. The salad was invented by Lucien Olivier, who was the owner of Moscow restaurateur “The Hermitage” in Trubnaya Square. In the beginning, the recipe included a series of gourmet ingredients such as fillets of grouse, crayfish tails, veal tongue slices, then it was decorated with cooked potatoes and marinated cornichons with slices of hard-boiled eggs. But with the time the salad’s ingredients started to change, especially during the Soviet period, when some of the products were hard to get. Nowadays, most of people use just a “classic soviet” version of the salad.

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