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Russian Salad (Ensalada Rusa or Olivier Salad)

January 3, 2019 by Edyta 35 Comments

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Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
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Latest posts by Edyta (see all)
  • Borscht (Barszcz Czerwony) – Authentic Polish Recipe - December 19, 2022
  • Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) - December 8, 2022
  • Mushroom Pierogi “Uszka” for Borscht - December 3, 2022

Russian Salad is known by several names such as “Ensalada Rusa” or “Olivier Salad” or “Salad Olivieh”. This is a simple salad invented in the 18th century by Lucien Olivier and widely recreated throughout Eastern Europe. Over the course of the centuries, different regions of Eastern Europe have developed their own variations of this salad but few core ingredients are common to them all: potatoes, eggs, carrots, pickles, onions, peas, and a mayonnaise-based dressing.Ā 

Like this Polish Potato Salad with Pickles and Eggs, the Russian Potato Salad is super popular! Be sure to see the step-by-step tutorial below.

This post may contain affiliate links. You can read my disclosure policy HERE.

Russian Salad in a bowl with spoon and kitchen towel on a side

Origin of the Russian Salad

Russian Salad (Ensalada Rusa) was originally invented by Lucien Olivier for a Moscow restaurant called Hermitage in 1860s. It became very popular in Russia and can now be found in any restaurantĀ across the country. It’s traditionally served on any Holiday, gatherings, birthday parties etc… The local variations can be found in almost any Eastern European CountryĀ from Ukraine, Bulgaria to Poland and Hungary.

In Poland, this salad is called “Salatka Jarzynowa”(which translates to a vegetable salad). I learned how to make it in Elementary School. Once a month we would have a class where we needed to bring all the ingredientsĀ necessary to make a salad (already cooked) and then we’d chop it up and assemble it. We would bring knives to school to chop the ingredients. Nowadays this sounds crazy, but I guess this was a different era.

My point is ….I’ve been making this salad my entire life. In fact, this RussianĀ salad was the first thing I ever learned how to make.

It is believed that the originalĀ Russian Potato Salad contained cubed meat (like ham) and was a complete meal. I’ve personally never had one with meat and I prefer it that way. However, feel free to add it to your ingredientsĀ list if you’re so inclined.

Olivier Salad in a black bowl with bread and water on a side

What IngredientsĀ Are Needed to Make Russian Potato Salad

The list of Ingredients for this Russian Olivier Salad is very short and you may have already everything needed in your pantry:

  • Potatoes;
  • Carrots;
  • Eggs;
  • Peas;
  • Pickles;
  • Onions;
  • Ham (optional)

How to Make Russian Olivier (Olivieh) Salad

The preparation of the Russian Salad is very simple, however, it will require a few steps and some extra time, because vegetables and eggs need to be cooked and cooled off before the chopping.

Step 1: Place eggs in a pot of cold water. Bring to boil and cook for 10 minutes. Remove the eggs from the water and let them fully coolĀ offĀ before peeling.

Step 2: Place whole, unpeeled potatoes, and carrots in a pot of water. Add a teaspoon of salt and bring to boil. Cook until vegetables are fork tender for about 20-25 minutes. Remove from water and let coolĀ off fully before peeling.

Step 3: Peel and chop the pickles (peeling is optional; I feel like they taste better in this salad without tough skin).

Step 4: Chop the onions.

Step 5: Strain and rinse canned peas.

Step 6: Peel and chop into cubes eggs, potatoes, and carrots (if using, cube your ham too).

Step 7: Place all the ingredients into a large bowl and mix all together.

Step 8: In a small bowl combine mayonnaiseĀ with mustard and pepper. Add it into the salad ingredients and mix all together.

An important tip when making Russian Salad:Ā Do not add salt to your mayonnaise mixture. Mayonnaise, as well as Dijon mustard, have a lot of salt in it. Dress your salad first, taste it and then add salt if needed. Remember, you can ALWAYS add salt but you cannot take it away!

Process shots of making Russian SaladProcess shots of making Olivier SaladProcess shots of making Russian Potato SaladProcess shots of Ensalada Rusa

Russian potato salad in a bowl with spoon and forks on a side

What are the Possible Variations of the Russian Potato Salad

As mentioned above this popular Olivier Salad became a staple across Eastern Europe. In Ukraine and Bulgaria, you would almost always find some kind of meat in this salad (e.g. ham or bologna).

In Poland on the other hand, no one adds meat to “Salatka Jarzynowa”, but you could find that people add other root vegetables like parsnip or celery root or occasionally a chopped apple. I personally do not care for a taste of cooked parsnip or celery root so they were never part of my Olivier Salad and I also don’t like the fact that an apple can oxidize and get brown and the salad does not look that appetizing anymore.

However, I often add sweet, canned corn to my Olivier Salad. I just love how it tastes and it compliments this salad beautifully.

But you can experiment and add some other ingredients to your liking. In fact, if you share the tradition of making this amazing Russian salad, then let me know your thought on this variation. Enjoy!

Ensalada Rusa in a bowl with forks on a side, bread and kitchen towl

Equipment Needed to Make Ensalada Rusa

  • Large pot for boiling vegetables and medium pot for boiling eggs;
  • Cutting Board; to chop vegetables and eggs on;
  • Set of Knives; to chop vegetables and eggs with;
  • Colander to strain and rinse peas;
  • Large Glass Bowl to mix all Russian salad ingredients together;
  • Small mixing bowlĀ to mix dressing for Russian Salad;
  • Large mixing spoon to combine all together.

Russian salad in a black bowl with forks on a side

Other popular Eastern European Dishes to Try:

  • Rainbow Carrots Apple Slaw
  • Apple Pancakes
  • Potatoe Pancakes
  • Stuffed Cabbage
  • Hungarian Lecho
  • Potato Cutlets
  • Creamy Mushroom Sauce
Russian potato salad in a bowl with spoon and forks on a side

Russian Salad (Ensalada Rusa or Olivier Salad)

Russian Salad is known by several names such as "Ensalada Rusa" or "Olivier Salad" or "Salad Olivieh". This is a simple salad invented in the 18th century by Lucien Olivier and widely recreated throughout Eastern Europe. Over the course of the centuries, different regions of Eastern Europe have developed their own variations of this salad but few core ingredients are common to them all: potatoes, eggs, carrots, pickles, onions, peas, and a mayonnaise-based dressing.
4.94 from 15 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: European, Russian
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling off: 15 minutes
Total Time: 35 minutes
Servings: 8
Calories: 335kcal
Author: Edyta

Ingredients

  • 3 Potatoes Yellow, medium size, boiled, chopped
  • 3 Carrots Medium size, boiled, chopped
  • 6 Eggs boiled, chopped
  • 3 Pickles in Brine Medium size, peeled, chopped
  • 1/2 Sweet Onion Large or one small, chopped
  • 1 can Peas 15 oz., rinsed
  • 1 cup Mayonnaise
  • 1 tbsp Dijon Mustard or other preferred mustard
  • Salt and Pepper to taste

Instructions

  • Place eggs in a pot of cold water. Bring to boil and cook for 10 minutes. Remove the eggs from the water and let them fully cool off before peeling.
  • Place whole, unpeeled potatoes, and carrots in a pot of water. Add a teaspoon of salt and bring to boil. Cook until vegetables are fork tender for about 20-25 minutes. Remove from water and let cool off fully before peeling.
  • Peel and chop the pickles (peeling is optional; I feel like they taste better in this salad without tough skin).
  • Chop the onions.
  • Strain and rinse canned peas.
  • Peel and chop into cubes eggs, potatoes, and carrots (if using, cube your ham too).
  • Place all the ingredients into a large bowl and mix all together.
  • In a small bowl combine mayonnaise with mustard and pepper. Add it into the salad ingredients and mix all together.

Notes

  1. If you can't find pickles in brine in a grocery store (these are the kind that is pickled withoutĀ vinegar); the good place to look for them would be a Jewish deli or farmer's market.
  2. Do not add salt to your mayonnaise mixture. Mayonnaise, as well as Dijon mustard, have a lot of salt in it. Dress your salad first, taste it and then add salt if needed. Remember, you can ALWAYS add salt but you cannot take it away!

Nutrition

Calories: 335kcal | Carbohydrates: 20g | Protein: 9g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 134mg | Sodium: 486mg | Potassium: 596mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4360IU | Vitamin C: 27.3mg | Calcium: 76mg | Iron: 4mg
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

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Filed Under: Appetizers, Ethnic Recipes, European Recipes, Russian, Salads, Side dish

Previous Post: « Veal Rollatini with Peppers, Cheese & Basil in Tomato Olive Sauce
Next Post: 35 Amazing Detox Salads to Help You Stay On Track »

Reader Interactions

Comments

  1. Rae

    January 3, 2019 at 4:27 pm

    5 stars
    My great grandmother made a salad very similar to this, I never knew it was a “thing” and always thought it was something she threw together. She included ham in hers.

    Reply
    • Edyta

      January 3, 2019 at 4:58 pm

      Yes Rae, it is a thing a super popular one across Eastern Europe šŸ™‚

      Reply
  2. Valentina

    January 3, 2019 at 5:44 pm

    5 stars
    I love learning about new recipes from other cultures, and I haven’t had this one before. It sounds delicious, and great for all seasons.

    Reply
    • Edyta

      January 3, 2019 at 7:56 pm

      It is great for all seasons. Thanks a lot Valentina šŸ™‚

      Reply
    • Treeney

      June 10, 2020 at 8:46 pm

      Hi is the onion raw in the salad? I use to eat this a lot when I lived in the canaries but don’t remember it having raw onion? Thank you

      Reply
      • Edyta

        June 30, 2020 at 11:29 pm

        Yes, but feel free to skip it

        Reply
  3. Sandi

    January 3, 2019 at 6:54 pm

    5 stars
    I love all of the step by step pictures. I can’t wait to try this.

    Reply
    • Edyta

      January 3, 2019 at 7:56 pm

      Thank you Sandi!

      Reply
  4. Catherine Brown

    January 3, 2019 at 7:00 pm

    5 stars
    I love the history behind this salad… and all the photos of the individual components!

    Reply
    • Edyta

      January 3, 2019 at 7:57 pm

      Thanks a lot Catherine šŸ™‚

      Reply
  5. Tayler Ross

    January 3, 2019 at 7:06 pm

    5 stars
    Now this is my kind of salad šŸ˜‰ it was a hit with the whole family!

    Reply
    • Edyta

      January 3, 2019 at 8:12 pm

      That’s awesome Tayler!

      Reply
  6. Taylor Kiser

    January 3, 2019 at 9:01 pm

    5 stars
    Looks so delicious! I’ll have to have seconds for sure!

    Reply
    • Edyta

      January 4, 2019 at 9:49 am

      Thanks Taylor!

      Reply
  7. Chichi

    January 3, 2019 at 9:12 pm

    5 stars
    This is a vegetable rich salad. I love the history behind it too. Will give both options a try. With ham and without.

    Reply
    • Edyta

      January 4, 2019 at 9:50 am

      Thanks you Chichi!

      Reply
    • Marta

      January 4, 2019 at 8:16 pm

      4 stars
      I’ve had it made with cubed roast chicken or turkey, roast pork and even bologna, depending on what was hanging around in the fridge, and they were all tasty in their different ways (the mustard in the dressing helps the meat flavor ā€˜fit in’, somehow), but the basic vegetarian version is absolutely delicious too! My mother’s version combined all the chopped vegetable ingredients in a covered bowl in the refrigerator overnight, but she didn’t add the dressing until the next day, an hour or so before serving. This salad was always featured in our big Christmas Eve dinner, and until I grew up enough to appreciate the taste of herring was sometimes the only thing I was willing to eat that evening! šŸ™ƒ

      Reply
      • Edyta

        January 5, 2019 at 10:24 am

        Hey Marta, that’s too funny, as it took me a while to appreciate the taste of herring too. Now I love them and the salad is always on our table on Christmas Eve šŸ™‚

        Reply
  8. Deanna

    January 4, 2019 at 12:10 pm

    5 stars
    my mother’s family is from the Ukrainian area and she make this salad in the summer. I just thought that she just added what she had in the kitchen.
    I love it.

    Reply
    • Edyta

      January 5, 2019 at 10:23 am

      Haha, that’s funny because a lot of people thought this way. Meanwhile it is a real thing šŸ™‚

      Reply
  9. KATHLEEN A WASLOV

    September 20, 2019 at 9:35 am

    Can I substitute fresh or frozen peas? I don’t like canned peas.

    Reply
    • Edyta

      September 23, 2019 at 1:01 pm

      Of course. But you will need to cook it first.

      Reply
  10. Ose Krüger

    October 4, 2019 at 7:42 pm

    That is a very authentic and well written recipe , just how I make and love it. The only difference I make is adding cooked frozen peas.
    Cooking or steaming potatoes with their skin on and peeling them later gives the salad a much nicer flavour as well as more nutritional value..Thank you for writing such an interesting
    ” historical ” recipe , Ose

    Reply
    • Kimberly

      January 31, 2022 at 3:13 pm

      5 stars
      Hi Edyta. I am wondering if this can be made with all canned vegetables? Canned potatoes, carrots, and peas. I am looking for more recipes that are pantry friendly as I live in an area where the nearest grocery store is over 3 hours away.

      Reply
  11. Vasily

    July 10, 2020 at 4:09 pm

    5 stars
    Hey hey) We Russians actually never put fresh chopped onion there. It is very dominative ingredient, once you put it there, your salad became very very different. This would make salad too hot and unfriendly to your stomack. While idea of this salad is to give you an ingredients which are very comfortable to almost everybody. Fresh onion just isn’t. Cheers!

    Reply
    • Edyta

      July 14, 2020 at 10:25 am

      That’s funny because we Poles always add onions to the Russian salad :). I’d say it varies by the regions and even households. I always suggest to my readers to do out to their liking

      Reply
  12. Madrina

    July 31, 2020 at 8:39 pm

    The funny thing is that Lucien’s version wasn’t simple at all, but contained several kinds of expensive meats and seafood. It became a very different dish during the Soviet Union. I think chicken is tastiest; that’s the way I always make it.

    Reply
  13. Dana

    December 22, 2020 at 11:33 am

    Edyta I too grew up in the Eastern European block and had homesteading classes in elementary school. šŸ˜‚ But we didn’t have to bring our own knife.
    Anyway, I ate this salad so many times, because every single holiday had it on the table. Except maybe Easter. But birthdays baptisms weddings engagements and any celebration possible. I never had one made with ham or bologna or any other cold meat. The one I had always had chicken or beef. The way I make it now always has chicken. Basically I take all the veggies and the chicken breast after I make chicken soup and use them to make the salad. I rarely add eggs and I don’t add potatoes. I add a lot of pickles to mine and my polish better half complained a bit at first but now he loves it. I also use frozen peas, it’s just really quick and I like their fresh flavor in the salad. I do blanch them in some salted water and drain them afterwards. I ate this salad in Poland where it had ham in it and I also ate with sausage but I just couldn’t like it. It just tasted a bit strange. Especially with sausage. And it also had corn in it. I know that this is a dish that everyone makes and everyone has its own recipe for. I am making one tomorrow since today I am making chicken soup and so we will have salad for Christmas Eve. I honestly like to mix everything together and let the salad sit overnight. The flavor get a chance to develop and combine and it’s better in my opinion. I also use a good amount of mustard in mine and I don’t add any onion at all, fresh or otherwise. Actually I saw recipes that have raw onion and dill also. That I do when I make a fresh summer potato salad. That has onions and dill in it. So many salads in the Eastern European block! I believe that most came from necessity and from the concept of not wasting any food because as my mother used to say that’s a sin, and from the need to create something with whatever you could get your hands on. Christmas is coming and in our house is always celebrated with polish dishes and New Year’s Eve gets the Romanian dishes. So it’s time to make little ā€œearsā€ with mushrooms and red beets broth, bigos and white beans, fish and pierogies. Truth is our family can’t get together this Christmas so it’s really just the two of us and the two kids we still have at home so I might reconsider making so much food. But I refuse to eliminate bigos. I am waiting an entire year to have this dish. It’s my favorite polish food ever. Maybe the Easter soup also! But that’s a few months away.
    Happy Holidays to you and your loved ones.

    Reply
  14. Alice Carroll

    December 28, 2020 at 12:15 am

    5 stars
    Wow, it’s nice to know that pickles can be used in Russian salads. I want to start learning more about Russian cuisine recipes soon. I think that diversifying what I can whip up in my kitchen will help me stay motivated to continue with my current weight loss regimen.

    Reply
  15. Zonie

    February 15, 2021 at 12:10 pm

    5 stars
    My grandmother, who was from Germany, made this salad using rabbit or squirrel because my grandfather was a hunter. I remember liking it, although I haven’t eaten it since I was a child. I also loved the herring at Christmas time.

    Reply
  16. Maria

    July 26, 2021 at 10:45 am

    I am Russian, grew up in the Soviet Union, ate Russian salad often. This is the best recipe i was able to google. BTW, in response to one of the comments above, raw onions were a must in this salad, always. Maybe it differs depending on where in Russia you are from. I am from St Petersburg and also lived in Moscow. To make the onion less strong, we would cut the onion first, then put it in a colander and pour boiling water over it. You can also do it in a bowl, keep the cut onion in this water for a few minutes.

    Personally, I add apples and fresh cucumbers to this salad.

    Reply
    • Edyta

      August 5, 2021 at 4:16 pm

      Thanks for your feedback Maria

      Reply
  17. Lily

    October 28, 2021 at 1:47 pm

    5 stars
    My favorite salad when traveling through Europe. I love it with canned tuna on top. So yum!!

    Reply
  18. Ted Karber Jr

    November 9, 2021 at 8:40 pm

    This recipe sounds delicious. I’m eager to try it. I have one question. By pickles in brine, do you mean what we Americans call dill pickles? Any particular type or brand?

    Reply
  19. Jurgen Giess

    November 25, 2021 at 5:41 pm

    5 stars
    Lots of good suggestions from readers. I am making this salat tonight for the first time. Question: What is the herb shown in the picture? Parsley? Jurgen Giess, New Zealand

    Reply

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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
I’m also a reformed New York State attorney, who practiced for several years only to thereafter decide that this was my real passion. Maybe one day I decided to step back to the courtroom, but in the meantime I’m enjoying spending my time with my kids, my husband, my kitchen and YOU! Read More…

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