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A symphony of diced vegetables tossed in creamy mayonnaise creates this iconic salad that marks the Russian calendar as surely as the New Year itself. Olivier Salad was born in 1860s Moscow when French chef Lucien Olivier created this elegant composition for wealthy clients. The seemingly humble combination—potatoes, carrots, peas, meat, pickles—was revolutionary in its appeal and balance. Over generations, it became every Russian family's non-negotiable midnight celebration dish, its presence on the table as essential as champagne.
In a large pot, bring water to a boil. Add the potatoes and carrots. Cook until tender, about 15-20 minutes.
Remove the vegetables from the pot, let them cool, then peel and dice them into small cubes.
While the potatoes and carrots are cooking, cook the frozen peas according to package instructions. Drain and let cool.
In a large bowl, combine the diced potatoes, carrots, cooked peas, diced chicken or ham, pickles, and chopped onion.
In a separate bowl, mix together the mayonnaise and sour cream. Season with salt and black pepper to taste.
Add the dressing to the salad mixture and gently toss to combine all the ingredients.
Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours to let the flavors meld.
Garnish with fresh dill if desired before serving.
Olivier Salad is a traditional Russian salad made with diced vegetables, cooked meat, pickles, and creamy mayonnaise dressing.
Olivier Salad originated in Moscow in 1860 when a French chef named Lucien Olivier created it for an exclusive restaurant.
Key ingredients are boiled potatoes, carrots, peas, chicken or ham, diced pickles, onions, mayonnaise, and sour cream.
Cut vegetables into uniform small cubes for consistency. Keep all components chilled. Mix gently to avoid mashing. Refrigerate before serving to let flavors blend.
Serve as a side dish alongside roasted meats or as part of a festive spread. Pairs well with crusty bread.