Olivier Salad

Olivier Salad

New Year celebrations without Olivier salad? Simply unthinkable! Olivier salad - also known as winter salad - is perhaps the most popular meat salad, both in the former USSR and in modern Russia. We have prepared for you a simple recipe for this most popular New Year's Eve dish.


  • 300 g of cooked sausage
  • 300 g of potatoes
  • 250 g of carrots
  • 3 chicken eggs
  • 150 g young peas
  • 2 fresh cucumbers
  • 1 bunch of green
  • 1 bunch of green leeks
  • 50 g of red caviar
  • 250 g mayonnaise


The salad is named after the chef Lucien Olivier. In the early 1860s, Olivier had the French restaurant "Hermitage" in Moscow. There he served his famous salad, whose recipe was top secret. Finally, in 1894, the recipe was published in a culinary magazine: Roast hazel chicken, potatoes, fresh cucumbers, capers, olives, Provencal sauce, Kabul Sauce.

Over time, the salad recipe has changed. Instead of game one took chicken, then the meat was replaced by boiled sausage. Instead of capers and olives, today boiled carrots with canned peas are added and the sauce mix is replaced by mayonnaise. Meanwhile, this new recipe has become traditional, and no New Year's Eve celebration takes place without Olivier salad.

Olivier Salad detailed photo recipe

55 minutes

1. Boil chicken eggs for 5 minutes.

2. Boil carrots for around 35 minutes until soft.

3. Boil carrots for around 35 minutes until soft.

4. Blanch peas and let them rest for 2-3 minutes in the hot water.

5. Finely chop the eggs.

6. Cube the potatoes.

7. Cube the cucumber

8. Also cube the carrots.

9. Cube the cooked sausage.

10. Finely chop the leeks.

11. Mix all the ingredients.

12. Add mayonnaise and mix.

13. Decorate before serving with red caviar.

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