Christmas And New Year’s Eve Recipe #4: Russian Favorite Salad “Olivier” (new edition)


Russians usually joke that without “Olivier” there is no New Year’s Eve. And if you didn’t know, in Russia New Year’s Eve is the biggest fest of the year, even bigger than Christmas. Now you understand what important role plays “Olivier” for every Russian. And by the way, different variations of this salad are popular in many countries all over the world (according to Wikipedia).

And the other interesting fact about Russian Olivier is that Russians make it in such incredibly big portions, e.g. size of a saucepan or a large basin 🙂

But the problem about Olivier is in its caloric value. So, when I came across this edition of Olivier in my favorite Glamour magazine, I was excited to try it out immediately. Of course, it doesn’t reduce calories much but it tastes lighter than its classic version. That’s why I liked this new edition of Olivier. I hope, you’ll be inspired enough to try it as well!

PS: oh, on photos you will never recognize mayo, because I failed to whisk it well for the photoshoot! But I’ve done mayo for Christmas dishes lately and it looked like the one from supermarket, only tasted so much better and had yellower color.





Russian Favorite Salad “Olivier” (new edition)

Serves 4
Prep time 40 minutes
Cook time 15 minutes
Total time 55 minutes


  • 4 Medium potatoes
  • 4 pickled cucumbers
  • 2 carrots
  • 200g salted salmon
  • 3 boiled eggs
  • 1 sprig parsley

for mayo

  • 2 yolks
  • 0,5 teaspoon dijon mustard
  • 2 tablespoons freshly squeezed lemon juice
  • 300ml vegetable oil


1. Mix yolks, mustard, lemon juice and whisk with the hand mixer, then start adding vegetable oil. Whisk the mixture till it gets thick. You can also add some garlic, herbs or anchovies to your taste.
2. Boil vegetables and eggs separately. Cut potatoes and pickled cucumbers into cubes, carrots into thin strips. Chop boiled eggs.
3. Mix all the ingredients, add salmon cut into pieces and mayo dressing. Decorate top of the salad with parsley.



* I salt salmon myself as where I live it is easier to find smoked salmon than salted one. But if you happen to make the salad for this New Year’s Eve and you have only smoked salmon, use it! I believe, it will also do well!




How I salt salmon? I follow this simple recipe from . And it works just fine!

Salted Salmon

Prep time 5 minutes
Cook time 24 hours
Total time 24 hours, 5 minutes


  • 1kg filleted skinned salmon (fresh or frozen before)
  • 2 tablespoons sea salt
  • 1 tablespoon sugar
  • black pepper
  • 3-4 bay leaves


1. Mix salt with sugar and black pepper. Rub filleted salmon with this mixture including skin, add bay leaves. In a bowl put cotton towel or folded gauze. Put salmon on the towel and fold it. Put some weight on salmon and store in the fridge for 24 hours. Then take out salmon from the fridge and get rid of bay leaves.




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