What is the difference between Olivier salad and Russian salad?

They are the same dish. In post-USSR countries, this salad is most commonly known as Olivier salad, while outside of those countries the name is some variation of the words "Russian Salad" or "meat/beef salad." Inside Russia and among the diaspora, "Olivier" is always the preferred name.

Can I make these salads vegetarian or vegan?

Yes! Vinegret is naturally vegan — it is a classic Russian and Ukrainian beet and potato salad with carrots, pickles, peas, and a tangy mustard-vinegar dressing, and is vegan and naturally gluten-free. Olivier can be made vegetarian by omitting the meat; replace it with extra peas, boiled kidney beans, or diced hard-boiled eggs for protein.

How far in advance can I make these salads?

Both Olivier and Vinegret are excellent make-ahead dishes. Vinegret can be made up to 2 days ahead and stored covered in the refrigerator — the flavors only improve. For Olivier, dress with mayonnaise no more than 24 hours before serving to keep the texture fresh and creamy.

Why is New Year's Eve such a big deal in Russian culture — bigger than Christmas?

The dish's deep association with New Year's celebrations stems from its history: during Soviet times, New Year's Eve became the most significant winter holiday, and festive salads were a central feature of the celebration. With state-imposed restrictions on religious observance during the Soviet period, New Year's replaced Christmas as the primary winter celebration — a tradition that persists strongly today, even in diaspora communities.

Where can I buy authentic Russian and Eastern European ingredients in the USA?

Gastronom USA (gastronomusa.com) ships authentic Russian and Eastern European pantry staples across the continental United States — including mayonnaise, pickled vegetables, black tea, kvass, and specialty salads like the Adjapsandali Salad by Te Gusto — so you can stock your holiday table no matter where in the country you live.

What does "zakuski" mean, and how do salads fit into it?

Zakuski (за́куски) refers to the Russian tradition of cold appetizers and small dishes served before — or alongside — the main meal, similar to a mezze or smörgåsbord. Along with Olivier salad and dressed herring, Vinegret is traditionally served as zakuska on celebration tables in Russophone communities. The zakuski spread is often so generous that guests are already thoroughly satisfied before the hot main course arrives.

Classic Russian Salads for the Holiday Table: Olivier, Vinegret & More

Walk into any Russian or Eastern European home around New Year's Eve — or the Orthodox Christmas season — and you will be greeted by a table almost buckling under the weight of salads. Not just any salads: specific, storied, labor-of-love salads that generations of grandmothers have made by heart, one careful dice at a time. Whether you grew up calling them by name or you are discovering them for the first time, these dishes carry real history, real flavor, and a warmth that transcends culture. Here is your guide to the essential classics.

What makes Russian holiday salads so special — and why do they always appear at New Year's?

The Russian holiday table is unlike any other because salads are its undisputed centerpiece, not a side thought. The Russian New Year's table is a dazzling spread of nostalgia, abundance, and a little superstition — as the clock counts down to midnight, families gather around tables overflowing with layered salads, hearty meats, caviar canapés, and sparkling champagne. Salads hold pride of place because the dish's deep association with New Year's celebrations stems from its history and practicality: during Soviet times, New Year's Eve became the most significant winter holiday, and cold salads were a central feature of festive tables — their ingredients were easy to store through the winter months, and their origins as luxury meals gave them an air of prosperity and abundance, making them perfect for ringing in the new year.

These salads are also served as part of the zakuski (за́куски — the Russian tradition of a spread of cold appetizers, similar to a Scandinavian smörgåsbord) before the main meal. Along with Olivier salad and dressed herring, vinegret is served as zakuska on celebration tables in Russophone communities. Think of it as the Russian equivalent of an elaborate antipasto, except everyone fully expects to eat their fill before the main course even arrives.

What is Olivier salad — and where did it really come from?

Olivier salad (Салат Оливье, transliterated as Salat Olivye — pronounced "sah-LAHT oh-LEE-vyeh") is the undisputed king of the Russian holiday table, a creamy, hearty, diced salad that most of the world knows simply as "Russian Salad." This traditional salad was invented in Moscow, Russia, back in the 1860s by a chef Lucien Olivier of Belgian origin. It was served at the Hermitage, a very prestigious restaurant, and its recipe remained a secret.

The original dish was a luxurious creation featuring ingredients like grouse, caviar, crayfish, and a secret dressing of French wine vinegar, mustard, and olive oil — a symbol of fine dining for the Russian elite. Olivier carefully guarded the recipe as a trade secret, always preparing it himself. In fact, he took the original recipe to his grave.

Over time, the salad underwent significant adaptations, becoming more affordable and accessible to the general public. During the Soviet era, expensive ingredients were replaced with more commonly available ones, such as boiled potatoes, carrots, pickles, ham or bologna, canned peas, and eggs — all mixed with a generous amount of mayonnaise. This is the version that endures to this day, and the one most Russian-Americans grew up making with their families.

Much like most Americans could not imagine Thanksgiving without stuffing, most Russians could not imagine a New Year's without Olivier Salad. Russians dream of this salad the entire year and make at least five kilos of it so they can eat it for several days during the holidays.

Classic Olivier Salad — Key Ingredients

Boiled potatoes, diced
Boiled carrots, diced
Hard-boiled eggs, chopped
Bologna or cooked ham, diced (or substitute chicken breast)
Canned green peas
Pickled cucumbers (dill pickles), finely chopped
Mayonnaise to bind
Salt and pepper to taste

The technique is simple but deliberate: everything is cut into uniformly small cubes, mixed gently, and dressed just before serving. The result is a rich, satisfying salad that tastes like celebration itself.

What is Vinegret, and why is it the colorful counterpart to Olivier?

Where Olivier is rich and creamy, Vinegret (винегрет, pronounced "vee-nee-GRET") is bright, tangy, and boldly colored — and it is the perfect foil on a holiday spread. Vinegret is a traditional Eastern European salad made with cooked beets, potatoes, and carrots, mixed with dill pickles, peas, onion, and a tangy oil-vinegar dressing. Its vivid purple-red hue — a gift from the beets — makes it unmistakably festive on any table.

The origins of vinegret can be traced back to the early 19th century. It is widely believed that the name comes from the French word "vinaigrette," referencing the light vinegar-oil dressing used in the salad. Russian chefs of the era, influenced by French culinary methods popular in aristocratic circles, likely adapted the notion of vinaigrette dressing to local ingredients.

What distinguishes Russian Vinegret from typical Western salads is its reliance on cooked root vegetables, especially beets, potatoes, and carrots. These ingredients were staples in the Russian countryside where fresh vegetables were scarce during the long winters. The salad not only served as a means to stretch preserved foods during colder months, but also as a way to bring a splash of color and brightness to the table during holidays and special occasions.

Unlike Olivier, Vinegret is naturally vegan and gluten-free, making it wonderfully inclusive. The dressing is delightfully simple: sunflower oil, red wine vinegar, salt, and pepper. Unrefined, cold-pressed sunflower oil is traditional and highly prized in Russian kitchens for its nutty aroma and golden hue. Some cooks note that Russians often add sauerkraut while Ukrainians favor salty pickles — both versions are equally authentic.

For a touch of Georgia (the Caucasian country, not the US state) on your holiday table, consider adding Adjapsandali Salad by Te Gusto alongside your homemade Vinegret. This Georgian eggplant-based salad — spiced with herbs and garlic — offers a complementary tangy depth and rounds out the Eastern European spread beautifully.

What is "Herring Under a Fur Coat" — and why does it have such a dramatic name?

Selyodka pod Shuboi (Сельдь под шубой — literally "herring under a fur coat," pronounced "seh-LYOD-ka pod SHOO-boy") is the showstopper of the Russian holiday table, and its name is every bit as theatrical as its presentation. This very popular salad is sure to appear on festive tables, especially in winter on the eve of New Year and Christmas — the name may seem funny, as the fish is covered on all sides with different ingredients, as if with a fur coat.

This layered salad is a work of art and representative of culture. Herring is salted and layered with grated boiled potatoes, carrots, beets, and mayonnaise, and covered with the beet "fur coat." According to legend, the dish appeared in 1919 at the height of revolutionary debates. It is always assembled in layers and never stirred, so each cross-section reveals a jewel-toned gradient of pink, red, and cream.

What other salads round out a traditional Russian holiday spread?

Beyond the "Big Three," a full Russian holiday table often features Mimosa Salad — a layered salad of canned fish, eggs, and mayonnaise topped with finely grated yolk that resembles the mimosa flower — and Crab Salad (Krabovy Salat), made with imitation crab sticks, eggs, corn, and mayonnaise. The versatility of these dishes allows them to be easily adapted for anyone observing a strict pre-Christmas fast.

In Russia and other post-Soviet states, as well as in Russophone communities worldwide, these salads have become some of the main dishes on zakuski tables served during New Year's Eve (Novy God — Новый Год, meaning "New Year") celebrations. Olivier is now eaten throughout the former USSR and has even become common as "Russian Salad" in other locations that have adopted it, such as Turkey, Iran, and Greece.

How can you recreate a Russian holiday salad table at home in the USA?

The good news is that all of these salads are supremely make-ahead friendly — in fact, they taste better after a night in the refrigerator when the flavors meld together. Here are a few practical tips for American home cooks:

Cook vegetables the day before. Boiling beets, potatoes, and carrots ahead of time and refrigerating them overnight makes assembly fast and easy on the day of your gathering.
Dice uniformly. The hallmark of a great Olivier or Vinegret is even, small cubes — roughly ½ inch — so every forkful contains every ingredient.
Don't skip the pickles. Good brined pickles are non-negotiable. Look for Eastern European-style pickled vegetables for the most authentic flavor.
Use quality mayonnaise. Russian-style mayonnaise — richer and slightly tangier than American mayo — makes a real difference in Olivier.
Add one store-bought showstopper. Not every element of your spread needs to be homemade. The Adjapsandali Salad by Te Gusto, available at Gastronom USA, is an authentic ready-made Georgian eggplant salad that adds a vibrant, herb-forward contrast to the creamy, root-vegetable salads — no cooking required.

Pair your salads with a spread of dark rye bread, a pot of fragrant black tea for the table, and perhaps a bottle of chilled kvass (квас — a lightly fermented rye-bread drink, pleasantly tangy and non-alcoholic) for an experience that transports you straight to a festive Eastern European kitchen.

What is the difference between Olivier salad and Russian salad?: They are the same dish. In post-USSR countries, this salad is most commonly known as Olivier salad, while outside of those countries the name is some variation of the words "Russian Salad" or "meat/beef salad." Inside Russia and among the diaspora, "Olivier" is always the preferred name.
Can I make these salads vegetarian or vegan?: Yes! Vinegret is naturally vegan — it is a classic Russian and Ukrainian beet and potato salad with carrots, pickles, peas, and a tangy mustard-vinegar dressing, and is vegan and naturally gluten-free. Olivier can be made vegetarian by omitting the meat; replace it with extra peas, boiled kidney beans, or diced hard-boiled eggs for protein.
How far in advance can I make these salads?: Both Olivier and Vinegret are excellent make-ahead dishes. Vinegret can be made up to 2 days ahead and stored covered in the refrigerator — the flavors only improve. For Olivier, dress with mayonnaise no more than 24 hours before serving to keep the texture fresh and creamy.
Why is New Year's Eve such a big deal in Russian culture — bigger than Christmas?: The dish's deep association with New Year's celebrations stems from its history: during Soviet times, New Year's Eve became the most significant winter holiday, and festive salads were a central feature of the celebration. With state-imposed restrictions on religious observance during the Soviet period, New Year's replaced Christmas as the primary winter celebration — a tradition that persists strongly today, even in diaspora communities.
Where can I buy authentic Russian and Eastern European ingredients in the USA?: Gastronom USA (gastronomusa.com) ships authentic Russian and Eastern European pantry staples across the continental United States — including mayonnaise, pickled vegetables, black tea, kvass, and specialty salads like the Adjapsandali Salad by Te Gusto — so you can stock your holiday table no matter where in the country you live.
What does "zakuski" mean, and how do salads fit into it?: Zakuski (за́куски) refers to the Russian tradition of cold appetizers and small dishes served before — or alongside — the main meal, similar to a mezze or smörgåsbord. Along with Olivier salad and dressed herring, Vinegret is traditionally served as zakuska on celebration tables in Russophone communities. The zakuski spread is often so generous that guests are already thoroughly satisfied before the hot main course arrives.