Salade Russe: The History, Variations, and Recipe of the Iconic Russian Salad

The History and Origins of Salade Russe

Salade Russe, also known as Russian Salad or Olivier Salad, is a beloved dish with a fascinating history. It was first created in the 1860s by Lucien Olivier, a Belgian-French chef working at the prestigious Hermitage Restaurant in Moscow. Chef Olivier crafted a luxurious version of this salad, which included expensive ingredients like caviar, smoked duck, and crayfish tails, mixed with a secret, creamy dressing.

Over time, the dish evolved, particularly during Soviet times when the original extravagant ingredients were replaced with more accessible ones. The Soviet-era version became a staple at celebrations and remains popular in Russia and many other countries today.

International Variations of Russian Salad

While Salade Russe is often associated with Russia, it has been embraced by many cultures worldwide. Different regions have added their own twists, leading to unique variations:

• Spain (Ensaladilla Rusa): Spanish cuisine includes a version with tuna, olives, and sometimes roasted red peppers. It is often served as a tapa in bars.
• Italy (Insalata Russa): The Italian adaptation sometimes includes pickles and capers, giving it a tangy flavor.
• Iran (Salad Olivier): A very popular dish in Iran, it is typically made with chicken, potatoes, eggs, and peas, served as a filling for sandwiches.
• Turkey and the Balkans: These regions enjoy a variation of Salade Russe as a cold appetizer, usually without meat and with a generous amount of mayonnaise.

Classic Russian Salad Recipe

If you want to make a traditional Salade Russe at home, here’s a simple and delicious recipe:

Ingredients

• 3 medium potatoes, peeled and diced
• 2 carrots, peeled and diced
• 1 cup frozen peas
• 1 cup pickles, diced
• 1/2 cup boiled ham (optional), diced
• 3 hard-boiled eggs, chopped
• 1/2 cup mayonnaise
• 1 teaspoon mustard
• Salt and pepper to taste

Instructions

1. Boil the diced potatoes and carrots in salted water until tender but still firm (about 8–10 minutes). Add peas in the last 2 minutes. Drain and let cool.
2. In a large bowl, combine the cooled vegetables with pickles, ham (if using), and chopped eggs.
3. In a separate bowl, mix the mayonnaise with mustard, salt, and pepper.
4. Gently fold the dressing into the salad until evenly coated.
5. Refrigerate for at least an hour before serving to allow the flavors to blend.

Conclusion

Salade Russe is more than just a simple potato salad; it is a dish with deep historical roots and international appeal. Whether you stick to the classic Russian version or try a regional variation, this creamy and satisfying salad is perfect for any gathering. Try making it yourself and enjoy a taste of history on your plate!

Salade Russe, also known as Olivier Salad, originated in the 1860s in Moscow, created by Belgian chef Lucien Olivier. This dish blends boiled potatoes, carrots, peas, pickles, and mayonnaise, often featuring eggs and meat like ham or chicken. Variations exist worldwide, including vegetarian adaptations and regional twists with seafood or spicy flavors. It remains a staple in Russian, European, and Latin American cuisines, commonly served at festive gatherings. To prepare, mix diced vegetables, protein, and mayonnaise, seasoning to taste.