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The Russian Salad That Took Over the World

Welcome back to HiStoryCookingClasses — where we cook food… and uncover the stories behind it. Today we dive into one of the most legendary holiday dishes in Eastern Europe and beyond — Olivier Salad, also known worldwide as Russian Salad. But here’s the twist… It wasn’t originally Russian. It was created by a Belgian-French chef in Moscow during the age of emperors. It started as a luxury dish with game meat, caviar, and secret sauce — and somehow became the king of New Year’s tables from Russia to Spain. In this episode we explore: • The imperial origins of Olivier Salad • How it spread across Europe and Central Asia • Why it became a New Year’s tradition • How every country reinvented it • And how to make the authentic homemade version 🥗 The Original Creator Olivier Salad was invented in the 1860s by Lucien Olivier, the chef of the famous Moscow restaurant Hermitage. His original version included: Grouse Veal tongue Caviar Crayfish tails Capers Potatoes Secret Provençal sauce Yes… it was a royal flex. 🌍 How It Took Over the World After the Russian Revolution, luxury ingredients disappeared — but the salad survived. It transformed into the version we know today: In Russia & Ukraine — the king of New Year’s Eve In Central Asia — a celebration staple In Spain — known as “Ensaladilla Rusa” In Eastern Europe — every grandma claims hers is the best From the Russian Empire to Soviet kitchens… to modern holiday tables. 👩‍🍳 Classic Olivier Salad Recipe Ingredients: 4 medium potatoes (baked, diced) 3 carrots (baked, diced) 5 eggs (hard-boiled, diced) 1 cup baked meat (diced) 1 cup pickles (diced) 1 cup canned peas (drained) 1 small onion (very finely chopped, optional) 1–1½ cups mayonnaise Salt & black pepper to taste Fresh dill (optional) Instructions: Bake potatoes and carrots until fork-tender. Cool completely. Dice all ingredients into small, even cubes. Combine in a large bowl. Add peas and chopped pickles. Mix gently with mayonnaise. Season with salt and pepper. Chill at least 2 hours before serving. Garnish with dill. 💡 Pro Tip: The smaller the cubes, the more authentic it looks! This isn’t just a salad. It’s nostalgia. It’s New Year’s midnight. It’s family arguments over who cut the potatoes too big. And today — we cook it together. Subscribe to HiStoryCookingClasses and join us every Saturday as we travel the world through food and history. #OlivierSalad #RussianSalad #RussianCuisine #HolidayRecipes #NewYearsFood #LucienOlivier #EasternEuropeanFood #SovietCuisine #FoodHistory #TraditionalRecipes #HomeCooking #WorldCuisine #CookingChannel #FoodStory #HiStoryCookingClasses