Olivier salad recipe

Olivier salad (also known as connote vinegret) is a traditional Russian salad which is also very popular in other European countries. Especially, it’s popular to make it on celebrations like New Year’s, Christmas, wedding and Easter.

This dish was invented in the 1860 by a Belgian cook Lucien Olivier, who was the chef of one of the most popular restaurant “Hermitage”, that’s where the name of the dish came from. Although, in many countries it’s usually just called “Russian salad”. Salad usually has potatoes, carrots, peas, onions, pickles, meat and eggs. The meat usually used is bologna, ham or chicken. The ingredients may vary depending on the country and season, but in all the recipes salads will be covered in mayonnaise. I will share the most traditional recipe with you.

Preparation time: 30 min


  • 6 potatoes,  
  • 2 medium carrots (you can add more if you like)
  • 4 eggs
  • 6 pickles, cut in cubes
  • 1 can of peas, drained
  • ½ cup of cut in cubes ham
  • 1 onion, cut in cubes
  • ½ cup of mayonnaise


  1. Boil potatoes and carrots with skin in a big pot until vegetables are fully boiled, it’s about 20 – 30 min. In another pot boil eggs. Leave everything to cool.
  2. Peel and chop in nice cubes potatoes, carrots and eggs.
  3. Mix potatoes, carrots, onions, eggs, pickles, ham peas and mayonnaise together.

If you like more carrots or more ham you can totally make these salads as you like, there is many versions of it.

Enjoy your meal!

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