Insalata russa (Olivier salad)

01/10/2025

Served as an appetizer or a side dish, it is one of the most debated recipes. We're talking about Olivier salad, a Belle Époque dish dedicated to the Russian nobility who, at the time, were indulging in the delights of Paris.

Let’s clear things up right away: while it’s called “Russian salad” in Italy, in Russia it is known as “Olivier salad” (named after Lucien Olivier, a Belgian chef who created it in 1860 for the guests of the Hermitage restaurant in Moscow), whereas in Germany and Denmark it’s called “Italian salad”! But the differences don’t stop at the name: each country customizes the recipe with its own unique ingredients. While potatoes, peas, and carrots are staples, in Russia the recipe includes meat, while in Poland it’s enriched with apple and celeriac.

In short, identifying the original Russian salad recipe is nearly impossible. Here, we present the delicious version by our Cesarina Silvana from Pesaro.

Composite photo with ingredients for Russian salad and Cesarina Silvana

Insalata Russa (Olivier salad) Recipe

The classic holiday appetizer (or side dish) made with boiled vegetables and mayonnaise

DifficultyEasy

Preparation time1h

Cooking time15m

Servings10

€

CostLow

Ingredients

Potatoes: 500 g
Carrots: 200 g
Peas: 300 g
Beets: 200 g
Pickled gherkins: 50 g
Fine salt: to taste
Green pepper: to taste
Olive oil: to taste
For the mayonnaise:
Egg yolks: 2
Sunflower oil: 200 g
Fine salt: to taste
Lemon juice: to taste
Apple cider vinegar: 10 g

Method

Dice all the vegetables and boil them separately in salted water for about 10-15 minutes, ensuring they remain crunchy.
Separately, prepare the mayonnaise: place the egg yolks and a pinch of salt in a bowl and whisk them with an electric mixer, gradually adding the oil in a steady stream.
Once done, add the lemon juice and apple cider vinegar.
Combine all the vegetables and mix them well with the mayonnaise.