Russian Olivier Salad Recipe
Ok, so here's my recipe of Olivier Salad (Russian version), as promised.
First of all, it’s really very easy to cook, so don't get stressed out. First of all you boil vegetables – potatoes and carrots. Let’s say 4-5 medium potatoes and a couple of carrots. Boil them until they are tender and also cook 2-3 eggs.
These are the most fundamental ingredients, and they present in probably every kind of Olivier I've seen in my life.
Then you need cucumbers, usually we use regular or brine pickles - that's up to you, let's just say I personally prefer regular ones. However, you should be careful as they can be really spicy or very salty.
Usually I take 2-3 medium cucumbers. Some people prefer fresh ones, which is also an option, but for me it tastes more like Okroshka (Russian cold soup made from kvas).
Throw in some green peas, usually from a can. It’s possible to add fresh or frozen green peas boiled in salted water. However, the peas from a can makes the salad taste more "Russian".
Now, take one fresh onion, medium sized. A green onion is fine as well.
Meat. It can be whatever you prefer as long as it's boiled. Just take beef or chicken and get through with it. Many Russians also love to cut sausages into salad. However, I do not really think it’s a good idea, as I do not know if there is any of real meat inside left.
However, the fact remains that Russian people just love to do that, and use it very often instead of real meat. Unfortunately, Olivier is no exception. But as I said - I am absolutely not sure in a quality of this product and prefer to put meat or chicken in my salad.
I also add some parsley or dill (pot herbs), but not all Russians use them.
OK, so these are the main ingredients. All you need to do is to just cut everything in cubes of similar size. You can add some salt, if there are not too many pickles. Black pepper, if you like.
And the final step is to add quite a lot of mayonnaise, which will help to avoid dryness.
There is an option to put sour cream instead....or yogurt...or a diet yogurt. It’s all up to you. Whatever you do, I still believe that only good, old, fat mayonnaise creates that original taste 
Dinner is served...
What else can I say? There are dozens of recipes. You can add apple to make the salad not so fat and more delicious. I also like to use celery for fragrance.
I do not remember all the options, but the thing is there is no need to know them all. You now know the basics, and it means you can experiment and add whatever you think is right into salad. Who knows, maybe you will even create a new recipe? 
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- Get ready for the coming Chebureki!
- Buckwheat Porridge
- Russian cutlets coming soon!
- Russian Potatoes in a Coat
- Russian Salted Herring
- How to Cook Golubzy
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- Russian food III
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Great post, Nastia! Hope everyone will enjoy your recipe!
Good post and thanks for sharing quality tips.
Have to say I loved This article. Writing for my own blog when I find the time – It is the comments questions that keep me interested and know that I am reaching someone more than a search spider or someone looking to sell something in the comments.
I make vegan version of this salad Can share if someone interested!
You completed a number of fine points there. I did a search on the theme and found the majority of folks will consent with your blog.
When you speak of marinated cucumbers more English speaking people will understand if you call them ‘pickles’ (and not the sweet kind). I think this is the main ingredient that makes this one of my favorite Russian dishes!
Thanks, cvw, duly noted. As you can see, I corrected the post.
Funny because I was talking with my wife (she is originally from Moscow) about your site and told her about your recipe. She said that she thought of putting in the apples herself and did not know anyone else did this. I can say that they certainly make this dish extra tasty!
That’s rellay thinking out of the box. Thanks!
Great blog. So many blogs like this cover subjects that arent found in magazines. I dont know how we got on 15 years ago with just magazines and newspapers.