Olivier salad: Difference between revisions

| alternate_name = Russian salad, Stolichny salad

| country = [[RussiaRussian Empire]]

'''Olivier salad''' ({{lang-ruslangx|ru|link=no|салат Оливье|salat Olivye}}, {{Pronunciation|LL-Q7737 (rus)-Svetlov Artem-Olivier salad.wav}}) is a traditional [[salad]] dish originating in theof [[Russian Empirecuisine]],. createdIts bycreation [[France|French]]is andgenerally [[Belgium|Belgian]]attributed chefto [[Lucien Olivier]].<ref name=":0" />

It is also popular in otherthe [[Postpost-Soviet states|post-Soviet countries]] and around the world. In different modern recipes, it is usually made with [[dicing|diced]] boiled [[potato]]es, [[carrot]]s and brined [[dill pickle]]s (or [[cucumber]]), together with optional [[Eggs as food|eggs]], vegetable or fruit ingredients such as green [[pea]]s, [[Egg (food)|eggs]], [[celeriac]], [[onion]]s and [[apples]], optional meat ingredients such as diced boiled [[Chicken as food|chicken]], cured sausage, [[ham]], or [[hot dogs]], with salt, pepper and mustard sometimes added to enhance flavor, and dressed with [[mayonnaise]]. In many countries, the dish is commonly referred to as '''Russian salad,''' in a few Scandinavian countries (Denmark and Norway) it is called '''italiensk salat''' (Italian salad, to acknowledge the popularity of this dish in Northern Italy - where however the common name is Insalata russa) and in [[Dutch language|Dutch]] it is called '''huzarensalade''' (hussars' salad). In former Yugoslavian countries it is called '''ruska salata''' (Russian salad) or '''francuska salata''' (French salad). In Romania it is known as "'''salata (de) boeuf'''." which means ''beef salad'' in [[French language|French]].<ref name=":0">{{Cite web |title=A salad that no nation wants to call their own |url=https://www.tasteatlas.com/a-salad-that-no-nation-wants-to-call-their-own |access-date=2023-01-04 |website=tasteatlas.com}}</ref> In France, it is referred to as '''macédoine de légumes'''.

In Russia and other post-Soviet states, as well as in Russophone communities worldwide, the salad has become one of the main dishes on [[zakuski]] tables served during New Year's Eve ("[[Novy God]]") celebrations. In Poland it is commonly served at Christmas and Easter.

The original version of the salad was invented in the 1860s by a cook of French and Belgian origin, [[Lucien Olivier]], the chef of the Hermitage, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish. {{citation needed|date=August 2022}}

As often happens with gourmet recipes which become popular, the ingredients which were rare, expensive, seasonal, or difficult to prepare were gradually replaced with cheaper and more readily available foods. {{citation needed|date=August 2022}}

The earliest published recipe known to date appeared in the Russian magazine ''{{lang|ru|Наша пища''|italic=yes}} (''{{transl|ru|Nasha pishcha'',}} "{{gloss|Our Food"}}) No. 6 (31 March 1894). This magazine, published from 1891 to 1896 and edited by M. Ignatiev, stated that the original recipe contained "mogul sauce" or "kabul sauce" (similar to [[Worcestershire sauce]]), manufactured by John Burgess & Son<ref group="Note">Now owned by the Greencore Group [http://www.greencore.com/content.asp?topic=history&page=200] {{Webarchive|url=https://web.archive.org/web/20120814024419/http://www.greencore.com/content.asp?topic=history&page=200|date=2012-08-14}}</ref> (the brand he reputedly used) and [[Crosse & Blackwell]]. {{citation needed|date=August 2022}}

The book ''{{lang|ru|Руководство к изучению основ кулинарного искусства''|italic=yes}} (''{{transl|ru|Rukovodstvo k izucheniyu osnov kulinarnogo iskusstva''}}, "{{gloss|Guide to the Fundamentals of Culinary Arts"}}) (1897) by P. Aleksandrova gave a recipe containing [[grouse]], [[Crayfish as food|crayfish]], potatoes, cucumber, lettuce, aspic, capers, olives and mayonnaise. The author wrote that veal, partridge or chicken could be substituted but the authentic recipe contained grouse. {{citation needed|date=August 2022}}

Earlier, it always included cold meat such as [[ham]] or [[beef tongue|veal tongue]], or [[Fish (food)|fish]]. The mid-20th century restaurant version involved not just vegetables, but also pickled tongue, [[sausage]], [[Lobster meat|lobster]] meat, [[truffles]], ''etc.'' garnished with [[caper]]s, [[Anchovies as food|anchovy]] fillets, ''etc.'' Some versions molded it in [[aspic]].

The biggest Olivier salad, weighing {{nobrconvert|1841 |kg}}, was prepared in December 2012 in [[Orenburg]].<ref>{{cite web

| title = Самый большой салат "Оливье" [
| trans-title = The largest Olivier salad]

In [[Serbia]], Olivier salad is called ''russianRussian salad'' and is very common on the [[New Year]] and [[Christmas]] table.

The salad is widely popular as {{lang|sh-Cyrl|руска салата}} (''{{lang|sh-Latn|ruska salata''}}) in [[Bulgarian cuisine|Bulgaria]], [[Serbian cuisine|Serbia]], and [[North Macedonian cuisine|North Macedonia]], and ''{{lang|sq|sallatë ruse''}} in [[Albanian cuisine|Albania]]. The Bulgarian version of the salad usually consists of potatoes, carrots, peas, pickles and some sort of salami or ham. In [[Bosnia and Herzegovina cuisine|Bosnia and Herzegovina]], both the ''{{lang|sh-Latn|ruska salata''}} and ''{{lang|sh-Latn|francuska salata''}} (which is essentially Russian salad prepared without meat) are very popular, especially during holidays{{Source?|date=January 2025}}.

In [[Croatian cuisine|Croatia]] and [[Slovenian cuisine|Slovenia]], it is typically prepared without meat, and is usually called ''{{lang|hr|francuska salata''}} in Croatian and ''{{lang|sl|francoska solata''}} in Slovene, both meaning ''{{gloss|French salad''}}. On top of the typical peas, corn and carrots, some Croatian varieties also contain diced apples.

The [[Romanian cuisine|Romanian]] variant, called {{lang|ro|[[salată de boeuf]]}} ("{{gloss|beef salad")}}, is considered a traditional dish. It is a combination of finely chopped beef (or chicken) and root vegetables, folded in mayonnaise and finished with [[murături]], traditional Romanian mixed pickles. It can also be made vegetarian{{Source?|date=January 2025}}.

In [[Turkish cuisine|Turkey]], it is known as ''{{lang|tr|Rus salatası''}} ("{{gloss|Russian Salad")}}. The Turkish version consists of boiled and sliced carrots and potatoes, sliced cucumber pickles, boiled peas and mayonnaise and is sometimes decorated with boiled and sliced eggs, black olives and beet root pickles. It is served as [[meze]] and is used as a filling for some sandwiches and [[Baked potato|kumpir]] (jacket potato). Another Turkish name for Olivier salad is ''{{lang|tr|Amerikan salatası''}} ("{{gloss|American salad")}}, a euphemistic misnomer originating from the [[Cold War]] period{{Source?|date=January 2025}}.

In Slovakia, it is called ''{{lang|sk|zemiakový šalát''}} ("{{gloss|potato salad")}}. There are several versions; however, it typically consists of boiled and cubed vegetables (potatoes, carrots), finely chopped onions and pickles in a mayonnaise dressing, often with diced hard-boiled eggs and canned green peas. It is seasoned with salt, black pepper and mustard. Some fluid from the pickles may also be added{{Source?|date=January 2025}}.

In [[Czech cuisine|Czech]], it is called simply ''{{lang|cs|bramborový salát''}} ("{{gloss|potato salad")}}. It consists of boiled and cubed vegetables (potatoes, carrots, parsley and celery root), finely chopped onions and pickles in a mayonnaise dressing, often with diced hard-boiled eggs, some kind of soft salami and canned green peas. It is the side-dish of choice to go with [[schnitzel]] or breaded [[carp]], staple Christmas meals in the Czech Republic{{Source?|date=January 2025}}.

[[File:Sałatka warzywna z majonezem.jpg|thumb|left|''{{lang|pl|Sałatka jarzynowa''}}, [[Polish cuisine|Poland]]]]

[[Polish cuisine|Polish]] ''{{lang|pl|sałatka jarzynowa''}} or ''{{lang|pl|sałatka warzywna''}} ("{{gloss|vegetable salad"}}, often simply called ''{{lang|pl|sałatka''}}) is vegetarian, consisting of peas, hard boiled eggs, and the [[Mirepoix (cuisine)|mirepoix]], always cut into small cubes, seasoned with mayonnaise, salt, pepper. Recipes usually vary by region (tart apples or pickles can be added) and even by household, sometimes even adding meat (e.g. ham). One such notable exception is ''{{lang|pl|szałot''}} ({{IPA-|pl|ˈʂawɔt}}), a [[Silesian cuisine|Silesian]] variety which may include not only boiled potatoes, carrots, peas and boiled eggs, but also bacon, sausages or [[pickled herring]].<ref>Marek Szołtysek, ''Kuchnia śląska'', Wydawnictwo Śląskie ABC, Rybnik 2003, {{ISBN|83-88966-07-3}} (in Polish)</ref> Such salads are often served on family celebrations, in particular on [[Christmas Eve]].

In [[Hungary]], the meatless version is called "''{{lang|hu|franciasaláta''"}} ({{gloss|French salad)}}. Versions with meat added are called "''orosz hússaláta''"{{lang|hu|[[https://hu.wikipedia.org/wiki/Orosz_h:Orosz h%C3%BAssal%C3%A1ta|Orosz hússaláta]]}} ({{gloss|Russian meat salad)}}. With or without meat, it is a popular food all year round.

[[File:Ensaladilla Rusa - Madrid corrected.JPG|thumbnail|''{{lang|es|Ensaladilla rusa''}}, [[Madrid]], [[Spanish cuisine|Spain]]]]

In Greece, it can be found on almost any restaurant's menu and is called {{lang|el|ρώσικη σαλάτα}} (''{{transl|el|rossiki salata'')}}; it usually contains no meat. ''{{lang|es|Ensaladilla rusa''}} ("{{gloss|Russian little salad")}} is widely consumed in [[Spanish cuisine|Spain]] and it is served as a [[Tapas|tapa]] in many bars. It typically consists of minced boiled potato, minced boiled carrots, canned tuna, minced boiled eggs, peas, and mayonnaise.<ref>{{cite web|title=ensaladilla-rusa-recipe-russian-potato-salad|url=http://spanishsabores.com/2013/04/04/ensaladilla-rusa-recipe-russian-potato-salad/|access-date=2014-12-29|website=spanishsabores.com|date=4 April 2013}}</ref> In Italy, ''Insalata{{lang|it|insalata russa''}} has the same ingredients. A similar version is also popular in Portugal, where it is called ''{{lang|it|salada russa''}}. It is usually served either as a standalone dish or as a garnish to fish dishes, particularly fish fillets.

In Iceland and Norway, it is called ''russisk salat'', and contains carrots and green peas in mayonnaise dressing. It may also include small shrimp.<ref>{{Cite web |title=Delikat Russisk Rekesalat |url=https://mills.no/delikat/produkt/delikat-russisk-rekesalat/ |access-date=2022-06-05 |website=Delikat |language=nb-NO}}</ref> Often the salad is paired with smoked meat on bread. A similar but distinct salad known as ''{{lang|da|[[:da:Italiensk salat|italiensk salat]]''}} is also available in Scandinavian countries, consisting of shredded cabbage and carrots in a mayonnaise dressing. The two salads, ''russisk salat'' and ''italiensk salat'', are often confused.<ref>{{Cite web |title=Mærkelige madnavne: Hvorfor hedder det italiensk salat og russisk salat? {{!}} Samvirke |url=https://samvirke.dk/artikler/maerkelige-madnavne-hvorfor-hedder-det-italiensk-salat-og-russisk-salat |access-date=2022-06-06 |website=samvirke.dk |language=da}}</ref> In Finland, the regional salad ''{{lang|fi|italiansalaatti''}} contains carrots, peas and ham in mayonnaise dressing but replaces potatoes with spaghetti or macaroni. In the Netherlands, there is a similar salad called {{lang|nl|Huzarensalade}} ("{{gloss|Hussar Salad")}}, but this salad already existed in the 1840s. Its name probably derives from the Dutch hussar regiments, and refers to the original ingredient of horsemeat.<ref>{{cite web|url= https://neerlandistiek.nl/2022/01/etymologica-de-huzarensalade/|author=Nicoline van der Sijs|date=2022-10-01|publisher=Neerlandistiek.nl|title= Etymologica: de huzarensalade}}</ref>

Olivier salad ({{lang-langx|fa|الويه}}) is popular in [[Iranian cuisine|Iran]], where it is known as ''salad Olivieh'' and usually made with potatoes, eggs, Persian pickled cucumbers, carrots, chicken, peas and mayonnaise, and is frequently a sandwich filler.<ref>[http://www.mypersiankitchen.com/salad-olivieh/ Salad Olivieh - My Persian Kitchen<!-- Bot generated title -->]</ref>

It is a popular salad in [[Vietnam]], [[Bangladesh]], [[Pakistani cuisine|Pakistan]], and [[Indian cuisine|India]] as well, where it is usually made with potatoes, peas, apples or pineapples, and mayonnaise and is frequently used as a side dish in cafes. Another version of Russian salad is also very popular in Pakistan which bears no resemblance to Olivier salad and instead is a cabbage and apple slaw{{Source?|date=January 2025}}.

[[Potato salad#Japanese potato salad|Japanese potato salad]] ({{transl|ja|potesara}}, {{lang|ja|ポテサラ}}), is often said to be a [[yoshoku]] version of the Olivier salad, differing in a semi-mashed consistency of the potato, chopped ham as a main meat ingredient (instead of traditional poultry) and a liberal use of [[rice vinegar]] and [[karashi]] mustard in its dressing.

Olivier salad is believed to have been introduced as a "Capital salad" or "Niislel salad" in [[Mongolian cuisine|Mongolia]] during the Soviet period. It usually consists of minced ham and carrots, minced boiled eggs, minced boiled carrots, and potatoes dressed with mayonnaise. It is widely popular amongst Mongolians, especially during the festive seasons. {{citation needed|date=August 2022}}

[[File:Ensalada rusa argentina.JPG|thumb|Argentinian ''{{lang|es|ensalada rusa''}}]]

The dish is also very popular in many Latin American countries where it is called ''{{lang|es|ensalada rusa''}} and has been reduced to its minimum: minced boiled potatoes and carrots, green beans and abundant mayonnaise-based dressing. In [[Argentina]], it is usually served on its own as a first course, or with a very thinly sliced beef wrapping called [[matambre]], in a dish called ''{{lang|es|matambre con rusa''}}. Argentines of Eastern European Jewish origin may make the salad with tuna. In [[Peru]], [[Chile]], [[Colombia]], [[Venezuela]] and [[Argentina]], it is a traditional Christmas side dish. In the [[Dominican Republic]], the dish is made with diced boiled vegetables including beets, carrots, potatoes and sometimes corn, mixed with mayonnaise and spices. It is often served as a side dish. {{citation needed|date=August 2022}} The version most frequently prepared and served in [[Brazil]] is similar to that in other Latin American countries, and often called simply {{lang|pt|maionese}}.

[[Category:UkrainianRussian cuisine]]