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Russian Salad "Olivier"

The recipe is for Traditional Russian Salad "Olivie" but of course - all vegan!

One of the most favorite holiday dishes for me is definitely Russian Salad, and probably it was one of the very first recipes I wanted to veganize, and it wasn't hard at all :)

So, find the recipe below, along with Olivier Salad's history!

Perhaps none of the Russian holidays can go without this national recipe, in spite of the fact that this salad became popular nation-wide not before the 1960s-70s! In contrast to the widely held opinion, the modern Russian Salad (named "Olivier" in Russia) has little in common with the original recipe of this dish invented by the French chef Lucien Olivier.

History of the Famous Russian Salad

This salad was invented in the 1860s by Lucien Olivier (1838-1883), a Moscow restaurateur, the owner of The Hermitage restaurant in Trubnaya Square. The building of the restaurant has been preserved. Located at the address 14, Petrovsky Boulevard, it presently houses a publishing house and a theater. Initially, the Frenchman did not invent a salad, but a dish called "Mayonnaise from Poultry". For this gourmet recipe, fillets of grouse and partridges were boiled, cut, and laid out on a dish alternately with jelly cubes of poultry broth. Boiled crayfish tails and veal tongue slices were placed next to these and flavored with Provencal sauce. The center of the plate was decorated with cooked potatoes and marinated cornichons, decorated with slices of hard-boiled eggs. According to the chef, the central "hill" was not intended for food, but purely for aesthetic purpose, as a decor element.

However, very soon Lucien Olivier saw that his intricately decorated dainty of "Mayonnaise from Poultry" was immediately mixed with a spoon by lots of Russian ignoramuses who enjoyed eating this mixture. The French chef was horrified, but next day he demonstratively mixed all the ingredients together and abundantly flavored with mayonnaise. That got to be a massive success!

The Soviet Olivier Salad

After the October Revolution of 1917 and the Civil War with subsequent famine and destruction, the Russian cuisine became ancient history in Soviet Russia.

However, a simplified recipe of Olivier Salad was made up among impoverished Russian immigrants who had fled abroad after the Revolution of 1917. This simple "emigrant" Russian Salad returned to the USSR from France after the Second World War in the course of expanding diplomatic contacts with Europe.*source

Find the recipe below!

Prep: 15 min

Cook time: 35 min

Level: easy

Servings: 4 portions

Calories per serving: 179 kcal

Find the recipe & nutrition facts below :


  • 3 medium potatoes (cooked)

  • 1 large carrot (cooked)

  • 1 small onion

  • 3 medium-sized pickled cucumber

  • 1 can of peas (400 gr.)

  • 3 tbsp vegan mayo (homemade recipe here)

  • 1 tsp salt

  • 1 tsp black pepper


Step 1: Chop as thin as it is possible into cubes all of the ingredients. And add them into a large bowl.

Step 2: Add the mayo, along with salt and pepper. Mix everything together until well combined.

Step 3: Store in the fridge for up to 3 days.



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