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Here at Wholesome Yum, I try to share low carb recipes that are popular worldwide. But, sometimes, I can’t resist creating the types of Russian foods I grew up with. Remaking traditional Eastern European or Russian recipes to be low carb can be a lot of fun. This healthy Olivie salad is my recent recreation of the classic Russian Olivier salad recipe.
And even though an Olivier Russian salad recipe may be more appropriate around New Year’s, which is the most popular holiday associated with it, I wanted to share it now. Why? Because it’s also an awesome cold salad for summer picnics and barbecues. There’s still time to make it this Memorial Day weekend!
What Is Salat Olivie or Olivier?
In Russian, this salad is called Salat Olivie or Olivye (“Салат Оливье”). Salat just means “salad” in Russian.
But for some reason, many translations call this Russian Olivier salad. I have no idea where the “r” came in, but I’m going to use the names here interchangeably. I’ve also seen Stolichny salad used as the name, and some even refer to it simply as Russian salad.
But I’ve definitely always known it as Olivie salad, so I’m sticking with that. Besides, there are lots of other Russian salad recipes, so calling this one the definitive Russian salad wouldn’t really be accurate.
So, what is Olivier Salad? It’s basically just Russian potato salad. But unlike American potato salad, it has a lot more ingredients besides the potatoes.
Salat Olivie was invented in Moscow but has since spread all over the world. Most former Soviet countries still call it Olivier salad, and in other parts of the world it’s sometimes referred to as just a Russian salad recipe.
In Russian culture, Olivie salad is almost synonymous with holidays and gatherings. Which is why I decided to make my low carb version for my daughter’s birthday celebration last month – and it was a hit! Usually, you don’t mess with Russians and their potatoes, but all our guests happily ate my version of this Russian salad recipe.
Variations of Russian Olivier Salad (“Салат Оливье”)
Almost every family that makes Russian Olivier salad has their own way of doing it. In modern versions, some popular ingredients include potatoes, carrots, dill pickles, peas, apples, eggs, celeriac, onions, and either chicken, ham, bologna, or crab. But, many people have their own versions, too.
Either way, it’s all bound with mayonnaise. Some versions add other ingredients to the mayo, like mustard, vinegar, or olive oil.
My mom made Olivye a little differently. Her recipe included potatoes, carrots, eggs, pickles, imitation crab, green apples, and mayo. It’s not low carb, but I liked it more than most because she used much less potatoes than most Russian Olivier salad recipes.
Of course, my version of low carb Olivier salad has no potatoes or apples. I used cooked cauliflower instead to make it healthier.
And before you scoff, give it a try because the flavors turn out the same! I used this trick in my American cauliflower potato salad recipe (without actual potatoes), and it works well for Russian Olivier salad, too.
Here are the basic ingredients for making my healthy Olivie salad:
- Cauliflower
- Carrots
- Pickles
- Eggs
- Ham
- Peas
- Mayonnaise
- Dijon mustard
- Sea salt
- Black pepper
They are quick, easy and simple. Peas and carrots are not normally on the low carb food list, but the small amount in this recipe keeps the overall dish very low carb. Only 1g net carbs per 1/2 cup serving!
To me, this was great compromise to make a healthy salat Olivye for my family, while still keeping it true to how this salad should be. You can skip the peas for a paleo or whole30 version.
How To Make Russian Salad Olivier
The steps for how to make Russian salad Olivier are super easy, but I admit they can be time consuming. The main issue is that chopping everything small takes a long time. It’s a good relaxing activity to do while listening to music or even watching TV.
Olivie is meant to be a very soft salad, so the vegetables are all either pickles or cooked. Since I used canned peas and pickles from a jar, we only need to cook the cauliflower and carrots.
This Russian salad recipe assumes that you are already starting with hard boiled eggs. If you don’t have those ready, make them first.
Otherwise, start by chopping the cauliflower and carrots into very small pieces. Then, boil them in a pot on the stove, or even in the microwave with water if you prefer. Drain when they are nice and soft.
You can plunge the carrots and cauliflower into ice water afterward to stop the cooking process, if you want to. I decided to be a little lazy and skip this step. Russian Olivier salad is supposed to be soft anyway, so it doesn’t really matter if these veggies are a little overcooked. Up to you.
Meanwhile, you can cut up the remaining ingredients that need chopping – pickles, boiled eggs, and ham.
Whisk together the ingredients for the dressing, which is mostly mayonnaise. I like to use my homemade avocado mayo, but you can also use store bought. Some Russian potato salad recipes use straight mayo, but I add Dijon mustard, sea salt and black pepper for better flavor. Adjust to your liking. It will be thick.
Finally, mix everything together in a big bowl! Stir the cauliflower, carrots, pickles, eggs, ham, and peas in a large bowl. Then, just mix in the dressing.
How To Store Olivie Salad
For best results, you should refrigerate Olivier salad for at least an hour before serving. This lets all the flavors mix together. Besides, Russian potato salad is really best cold, so refrigerating is necessary after cooking the cauliflower, carrots, and eggs.
As for storage, this is one of my favorite aspects of this Russian potato salad recipe. Olivier salad stores extremely well! There are no greens to wilt or crunchy veggies to get mushy, so it stays awesome in the fridge for a long time.
Olivie is best in the first few days, but will keep in the fridge up to a week. Perfect for leftovers throughout the week, or even a make-ahead lunch!
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RECIPE CARD
Healthy "Olivie" Russian Olivier Salad Recipe
This is a healthy version of the popular Salat Olivie ("Салат Оливье")! Everyone will love this Russian Olivie Salad recipe - lower in carbs but just as delicious! It's easy to make and stores well.
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Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Cook the cauliflower and carrots together on the stove or in the microwave.
Stove method: Fill a pot with water and add a tablespoon of salt. Bring to a boil. Add the small cauliflower florets and diced carrots. Simmer for about 5 minutes, until very tender. Drain well.
Microwave method: Add the small cauliflower florets, diced carrots, and 2 tablespoons water to a large bowl. Microwave for 10 minutes on high, stirring halfway through. (You can cover with plastic wrap if it doesn't touch the cauliflower, which will make it cook faster.) Drain well.
While the cauliflower and carrots are cooking, dice the pickles, eggs, and ham.
Whisk together the mayo, Dijon mustard (if using), salt, and pepper, to taste. (The dressing should be on the salty side, because it will coat the remaining ingredients that are completely unsalted.)
Stir together the cooked cauliflower, cooked carrots, pickles, eggs, ham, and peas. Stir in the mayo dressing mixture.
Cover and refrigerate for at least an hour. Salat olivie will keep well overnight, or even for a few days if needed.
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Recipe Notes
Serving size: 1/2 cup
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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18 Comments
Margo
Wow, you are officially the best food blogger ever!
Coming from Eastern Europe I of course grew up on Olivie salad and now indulge on it on special occasions only – but it always leaves me a little bit guilty lol. Now I can eat it on a regular day!
Anne
I like this version of Olivier Salad (names for Chef Olivier, the Russian chef who thought it up).
Sandra
Maya:
Will definitely try this one once there is cauliflower in the house. But…since I absolutely detest dill pickles, those won’t be included. I may try just a touch of dill weed instead. I can tolerate dill weed, providing it isn’t a large amount that overpowers everything else.
Wish me luck on this one!
Other than the above omission, every thing else will be in the salad.
Sandy W.
Aziz
“Olivier salad, also known as Russian Salad, was originally invented by Lucien Olivier for the Hermitage restaurant in Moscow in the 1860’s; it was then adapted by Ivan Ivanov, who later sold the recipe for publication. Over the years, it gained in popularity not only in Russia, but throughout the rest of the Soviet Union and Europe.”
Here’s where the name of this salad comes from. And the name “Olivie”, as you spelled it here, is a Russian transliteration. The correct spelling is “Olivier”, no other way.
Aleksandra
Great recipe. I love the cauliflower substitute for a potato. I am originally from Moscow, so I love the accuracy of the ingredients in your recipe. Seal of approval from me! 🙂 For Paleo version of this salad I use Japanese sweet potatoes and it works every time. Historically speaking the salad is named in honor of a French/Belgian chef Lucien Olivier, who invented the original salad recipe and worked as a chef of the Hermitage in the 1860s.
Maya | Wholesome Yum
Thank you so much, Aleksandra! Thanks for stopping by!
Sandi Shaffer
Are the pickles dill or sweet?
Maya | Wholesome Yum
Hi Sandi, They are dill pickles.
MaryClaire
This looks really good! One question… are you using dill pickles or “sweet” pickles?
Maya | Wholesome Yum
Thank you, MaryClaire! Use dill pickles.
Olga
For reducing carbs you can change canned peas for fresh or frozen green peas.
Maya | Wholesome Yum
Thank you, Olga! Peas in any form will have pretty similar carb count, assuming the canned peas have no sugar added. But, there are definitely nutrition benefits to fresh or frozen. If you go that route, just cook them together with the cauliflower and carrots.
Jane
Enjoyed this recipe very much. The family enjoyed also. Great substitute for potato or macaroni salad.
Maya | Wholesome Yum
Thank you so much, Jane! Yes, I agree it has that “pasta salad” feel to it, which I love.
Donna Martin
I made this salad for dinner tonight. DH and I both loved it. So much that I skipped the main dish and had two large servings of Salat Olivie! I made no changes, but I see lots of possibilities for changing it up. This is one of my favorite low-carb recipes. Thank you!
Maya | Wholesome Yum
Thank you so much, Donna! It’s definitely versatile enough to change up with variations, and I think that’s one of the reasons many families have their own version.
Leslie Consolino
If you omitted the carrots would it reduce the net carb grams?
Maya | Wholesome Yum
Hi Leslie, It would reduce it by a fraction of a gram since there is just a small amount of carrots in the whole recipe and it makes a lot of servings. But people following strict keto may want to omit the peas and carrots.