The Olivier salad, a classic Russian dish, has captured hearts and taste buds around the world. With its creamy texture and flavorful mix of ingredients, it’s no wonder why this salad has become a staple in many cuisines. In this article, we’ll be exploring 20 different variations of the Olivier salad, each with its own unique twist and flavor profile.
From classic combinations to bold and spicy takes, these recipes will take you on a culinary journey across the globe. Whether you’re looking for vegan options, gluten-free alternatives, or simply want to spice up your meal routine, we’ve got you covered. So grab a spoon, get ready to indulge, and let’s dive into the world of creamy Olivier salads!
Classic Russian Olivier Salad with Peas and Carrots
This beloved salad has been a staple of Russian cuisine for over a century, and its simplicity is part of its enduring charm. With a perfect balance of textures and flavors, it’s a crowd-pleaser that’s sure to satisfy.
Ingredients:
– 1 cup cooked beets, diced
– 1 cup cooked carrots, grated
– 1 cup green peas, fresh or frozen
– 1/2 cup chopped ham (Russian-style or Canadian bacon)
– 1/4 cup pickled cucumbers, finely chopped
– 2 tablespoons mayonnaise
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine the diced beets, grated carrots, and green peas.
2. Add the chopped ham and pickled cucumbers to the bowl.
3. Mix in the mayonnaise until the salad is well coated.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley if desired.
6. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None required! Just assemble and chill.
Vegan Olivier Salad with Tofu and Avocado
This vegan twist on the classic Olivier salad replaces traditional mayonnaise with a creamy avocado-based dressing, adding protein-rich tofu for a satisfying and healthy meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 ripe avocados, diced
– 1 cup mixed greens (such as arugula, spinach, and lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup thinly sliced red onion
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Lemon juice for dressing
Instructions:
1. In a large bowl, combine mixed greens, tofu cubes, cherry tomatoes, and red onion.
2. In a separate bowl, mash the diced avocado with lemon juice until smooth.
3. Add the mashed avocado to the salad mixture and toss to combine.
4. Sprinkle chopped parsley on top and season with salt and pepper to taste.
5. Serve immediately, or refrigerate for up to 30 minutes before serving.
Cooking Time: 10-15 minutes
Spicy Olivier Salad with Jalapeños and Pickles
A twist on the classic Olivier salad, this spicy version adds a kick from jalapeños and tanginess from pickles.
Ingredients:
– 1 can of olive salad (containing black olives, green olives, pimentos, and spices)
– 2-3 diced jalapeños
– 1/4 cup finely chopped dill pickle
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. In a medium bowl, combine the olive salad, diced jalapeños, and chopped pickle.
2. In a small bowl, whisk together the mayonnaise and Dijon mustard until smooth.
3. Pour the mayonnaise mixture over the olive salad mixture and stir until well combined.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with chopped parsley or chives, if desired.
7. Serve chilled.
Cooking Time: 10-15 minutes (prep time) + chilling time
Smoked Salmon Olivier Salad with Dill Dressing
This classic French-inspired salad gets a refreshing twist with the addition of smoky salmon, crunchy veggies, and a zesty dill dressing. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 8 oz smoked salmon, flaked
– 1 cup diced cucumber
– 1 cup diced bell peppers (any color)
– 1/2 cup diced red onion
– 1/4 cup chopped fresh dill
– 2 tbsp plain Greek yogurt
– 1 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine flaked salmon, cucumber, bell peppers, and red onion.
2. In a small bowl, whisk together Greek yogurt, lemon juice, salt, and pepper to make the dill dressing.
3. Add chopped fresh dill to the dressing and stir well.
4. Pour the dressing over the salad ingredients and gently toss to combine.
5. Serve immediately, garnished with additional dill if desired.
Cooking Time: 10 minutes
Low-Carb Olivier Salad with Cauliflower and Radishes
This classic Olivier salad gets a low-carb twist by substituting traditional potatoes and peas with cauliflower and radishes. The result is a refreshing and flavorful side dish that’s perfect for any occasion.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 large radishes, thinly sliced
– 1/4 cup of mayonnaise
– 2 tablespoons of Dijon mustard
– 1 tablespoon of chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss cauliflower florets with a pinch of salt and pepper, then spread on a baking sheet. Roast for 15-20 minutes or until tender.
2. In a large bowl, whisk together mayonnaise, Dijon mustard, and chopped dill.
3. Add roasted cauliflower and thinly sliced radishes to the bowl. Toss to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 20-25 minutes (including roasting time)
Mediterranean Olivier Salad with Olives and Feta
A classic salad that combines the flavors of the Mediterranean, this dish is perfect for a light and refreshing meal or as a side to your favorite entrée. With its mix of crunchy greens, tangy olives, and creamy feta cheese, you’ll be hooked from the first bite.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup pitted Kalamata olives, sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup red onion, thinly sliced
– 1/4 cup chopped fresh parsley
– 2 tbsp. extra-virgin olive oil
– 1 tbsp. white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, olives, feta cheese, red onion, and parsley.
2. In a small bowl, whisk together the olive oil and white wine vinegar.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Beetroot Olivier Salad with Herbed Yogurt Dressing
A classic Russian salad gets a refreshing twist with the addition of herby yogurt dressing, perfect for warm weather gatherings or a light lunch. This colorful and flavorful dish is sure to impress.
Ingredients:
– 2 large beetroot, peeled and diced
– 1 cup cooked chicken breast, diced
– 1/2 cup chopped red onion
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 1/2 cup plain Greek yogurt
– 2 tbsp chopped fresh dill
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine beetroot, chicken breast, red onion, parsley, and feta cheese (if using).
2. In a small bowl, whisk together yogurt, dill, lemon juice, salt, and pepper.
3. Pour the dressing over the salad mixture and toss to coat.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: None required! This salad is best prepared just before serving.
Chicken Olivier Salad with Mustard Mayo
A classic Russian-inspired salad, Chicken Olivier combines tender chicken, crunchy vegetables, and tangy mustard mayo for a refreshing twist on traditional greens.
Ingredients:
– 1 pound cooked chicken breast, diced
– 1 cup diced carrots
– 1 cup diced celery
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– 4 cups mixed greens (such as arugula, spinach, and lettuce)
Instructions:
1. In a medium bowl, whisk together mayonnaise and Dijon mustard until smooth.
2. Add diced chicken, carrots, and celery to the bowl; toss to combine.
3. Season with salt and pepper to taste.
4. Divide mixed greens among serving plates.
5. Spoon Chicken Olivier mixture over greens.
6. Garnish with chopped fresh dill, if desired.
Cooking Time: 10 minutes
Seafood Olivier Salad with Shrimp and Crab
This recipe combines succulent shrimp and crab with the classic flavors of an Olivier salad, creating a delicious and refreshing seafood dish.
Ingredients:
– 1 cup cooked shrimp, chilled
– 1/2 cup jumbo lump crab meat, chilled
– 1 cup mixed greens (lettuce, arugula, spinach)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup thinly sliced red onion
– 1/4 cup crumbled feta cheese
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, cherry tomatoes, and red onion.
2. Add the cooked shrimp and crab meat, gently folding them into the salad mixture.
3. Sprinkle feta cheese over the top and drizzle with lemon juice and olive oil.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: 10 minutes
Gluten-Free Olivier Salad with Quinoa and Cucumber
Revamp the classic Olivier salad by incorporating quinoa and cucumber, making it a refreshing and nutritious twist on a French-inspired dish. This gluten-free version is perfect for a light lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 large cucumber, peeled and thinly sliced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese (gluten-free)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine quinoa, mixed greens, cucumber, cherry tomatoes, olives, and feta cheese.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Turkish-Inspired Olivier Salad with Chickpeas and Mint
This refreshing twist on the classic Olivier salad combines the flavors of Turkey with the creamy richness of chickpeas and the brightness of fresh mint.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 1 cup diced cucumber
– 1 cup diced bell pepper
– 1/2 cup chopped red onion
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tbsp lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chickpeas, cucumber, bell pepper, and red onion.
2. In a small bowl, whisk together the lemon juice and olive oil.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle the feta cheese and mint leaves over the top of the salad.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 10 minutes
Egg-Free Olivier Salad with Cashew Cream Dressing
Enjoy a creamy and refreshing salad that’s perfect for any occasion, without the need for eggs!
Ingredients:
• 4 cups mixed greens (arugula, spinach, lettuce)
• 1 cup cooked and cooled green beans
• 1 cup sliced red bell peppers
• 1/2 cup cherry tomatoes, halved
• 1/2 cup chopped fresh parsley
• 1/4 cup Cashew Cream Dressing (recipe below)
Cashew Cream Dressing:
• 1/2 cup cashews
• 1/4 cup water
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
Instructions:
1. In a blender or food processor, combine cashews and water; blend until smooth.
2. Add remaining dressing ingredients; blend until creamy.
3. In a large bowl, combine mixed greens, green beans, red bell peppers, and cherry tomatoes.
4. Drizzle Cashew Cream Dressing over the salad and toss to coat.
5. Sprinkle chopped parsley on top.
6. Serve immediately.
Cooking Time: None! This recipe is quick and easy, with a prep time of 15 minutes.
Enjoy your delicious Egg-Free Olivier Salad!
French-Inspired Olivier Salad with Tarragon and Cornichons
This classic French salad gets a fresh twist with the addition of tarragon and cornichons, adding depth and brightness to this flavorful mix. A perfect side dish for any occasion.
Ingredients:
– 1 head of lettuce, chopped
– 1/2 cup cherry tomatoes, halved
– 1/4 cup cucumber, sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 1 tablespoon olive oil
– 2 tablespoons white wine vinegar
– 1 teaspoon dried tarragon leaves
– Salt and pepper to taste
– 6-8 cornichons, sliced
Instructions:
1. In a large bowl, combine chopped lettuce, cherry tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together olive oil, white wine vinegar, and dried tarragon leaves.
3. Pour the dressing over the salad and toss to combine.
4. Top with crumbled blue cheese and sliced cornichons.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 10 minutes
Korean-Inspired Olivier Salad with Gochujang Dressing
This creative twist on the classic Olivier salad adds a sweet and spicy kick from gochujang, a Korean chili paste. Perfect as a side dish or light lunch.
Ingredients:
– 1 head of lettuce, chopped
– 1 cup cooked chicken, diced
– 1/2 cup canned corn kernels
– 1/2 cup canned peas
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped green onions
– 1/4 cup crumbled Korean-style chili flakes (gochugaru)
– Gochujang Dressing (recipe below)
Gochujang Dressing:
– 2 tablespoons gochujang paste
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1/4 cup water
Instructions:
1. In a large bowl, combine lettuce, chicken, corn, peas, red bell pepper, and green onions.
2. In a small bowl, whisk together Gochujang Dressing ingredients until smooth.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle with gochugaru and serve.
Cook Time: 10 minutes
Indian-Inspired Olivier Salad with Curry and Raisins
This Indian-inspired twist on the classic Olivier salad adds a warm, aromatic flavor profile and a sweet surprise from the raisins. Perfect for a quick and flavorful side dish or light lunch.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup chopped cucumber
– 1/2 cup diced tomatoes
– 1/4 cup curry powder
– 2 tablespoons olive oil
– Salt, to taste
– 1/4 cup golden raisins
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a medium bowl, whisk together curry powder and salt.
2. Add the chickpeas, cucumber, tomatoes, and olive oil to the bowl. Toss until well combined.
3. Stir in the raisins.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Garnish with cilantro leaves, if desired. Serve chilled.
Cooking Time: 10-15 minutes (preparing ingredients) + chilling time
Mexican-Inspired Olivier Salad with Black Beans and Lime
This refreshing twist on the classic Olivier salad combines the bold flavors of Mexico with the tanginess of lime, creating a perfect side dish or light lunch.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup diced red bell pepper
– 1/2 cup diced cucumber
– 1/4 cup diced red onion
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine black beans, red bell pepper, cucumber, and red onion.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the bean mixture and toss to coat.
4. Sprinkle chopped cilantro on top and season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 15 minutes
Greek-Inspired Olivier Salad with Kalamata Olives and Oregano
Experience the bold flavors of Greece with this refreshing salad, perfect for warm weather gatherings or as a light lunch.
Ingredients:
– 1 large head of romaine lettuce, chopped
– 1 cup cooked chicken breast, diced
– 1/2 cup pitted Kalamata olives, sliced
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh oregano
– 2 tbsp olive oil
– 2 tbsp white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chopped lettuce, cooked chicken, sliced Kalamata olives, crumbled feta cheese, and chopped oregano.
2. Drizzle with olive oil and white wine vinegar; toss to coat.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None required! This salad is ready in just a few steps.
Japanese-Inspired Olivier Salad with Tofu and Wakame
A twist on the classic French salad, this Japanese-inspired version adds a delightful Asian flair to the original recipe. Crisp wakame seaweed and pan-fried tofu join forces with creamy mayonnaise, sweet corn, and crunchy vegetables in a harmonious union.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 1/2 cup of wakame seaweed, rehydrated and chopped
– 1 cup of mixed greens (arugula, spinach, etc.)
– 1/2 cup of diced cucumber
– 1/2 cup of cherry tomatoes, halved
– 1/4 cup of corn kernels
– 2 tablespoons of Japanese mayonnaise (or regular mayonnaise)
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
Instructions:
1. Pan-fry the tofu cubes until golden brown, about 3-4 minutes per side.
2. In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, and corn kernels.
3. Add the pan-fried tofu and wakame seaweed to the bowl.
4. Drizzle with Japanese mayonnaise and season with salt and pepper to taste.
5. Garnish with sesame seeds if desired.
6. Serve immediately.
Cooking Time: 15-20 minutes
German-Inspired Olivier Salad with Bratwurst and Sauerkraut
This hearty salad combines the classic flavors of Germany – juicy bratwurst, tangy sauerkraut, and creamy potato salad – in a refreshing twist on the traditional Olivier Salad.
Ingredients:
– 4 bratwurst links
– 1 cup sauerkraut, drained and chopped
– 2 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat. Cook bratwurst links until browned and cooked through, about 5-7 minutes per side.
2. Boil diced potatoes in salted water until tender, about 10-12 minutes. Drain and let cool.
3. In a large bowl, combine cooled potatoes, chopped sauerkraut, mayonnaise, Dijon mustard, salt, and pepper. Mix well to combine.
4. Slice cooked bratwurst into thick rounds. Add to potato mixture and toss gently.
5. Garnish with parsley, if desired. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Middle Eastern Olivier Salad with Pomegranate and Tahini
This vibrant salad is a twist on the classic French olympia, infused with the bold flavors of the Middle East. Sweet pomegranate seeds and creamy tahini add depth to this refreshing mix of greens, nuts, and citrus.
Ingredients:
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup chopped pistachios
– 1/4 cup crumbled feta cheese
– 1/2 cup pomegranate seeds
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, chopped pistachios, and crumbled feta cheese.
2. In a small bowl, whisk together tahini and lemon juice until smooth.
3. Pour the tahini dressing over the salad and toss to combine.
4. Top with pomegranate seeds and season with salt and pepper to taste.
Cooking Time: 10 minutes
Summary
Get ready to indulge in the creamy delights of Olivier Salad with our collection of 20 mouth-watering recipes! From classic Russian flavors to vegan and gluten-free twists, we’ve got you covered. Discover how to add spicy kick with jalapeños or Mediterranean flair with olives and feta. Explore international inspirations like Turkish chickpeas, Korean gochujang dressing, or Mexican black beans. Whether you’re a fan of smoked salmon, chicken, seafood, or tofu, there’s an Olivier Salad recipe here for everyone. Let the culinary adventure begin!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
