Traditional New Year’s Salads in Russia: From Olivier to Herring Under a Fur Coat

A festive New Year’s table in Russia is unthinkable without salads — one of the country’s most enduring culinary traditions. During the Soviet era, Olivier salad and Herring Under a Fur Coat dominated holiday feasts, and they remain just as popular today. At the same time, Russian cuisine offers many worthy alternatives that continue to evolve with modern tastes.

Photo: Сакиулова Ольга is licensed under Public domain

Новогодний стол

Olivier Salad

The history of Olivier salad began in Moscow in the second half of the 19th century at the famous Hermitage restaurant, where chef Lucien Olivier served guests an elegant dish made with grouse, crayfish tails, gherkins, and a signature sauce. Over time — particularly during the Soviet period — the recipe was simplified. Delicacies were replaced with boiled sausage, potatoes, carrots, green peas, and mayonnaise.

This is how the iconic “Soviet” Olivier was born — a dish without which it is hard to imagine New Year’s Eve in Russia. Its popularity rests on three pillars: affordable ingredients, hearty texture, and nostalgia. For some, it is the taste of childhood; for others, a symbol of family celebration that brings everyone together at one table.

Ingredients

• Boiled sausage or cooked chicken — 300 g
• Potatoes — 4
• Carrots — 2
• Eggs — 4
• Green peas — 200–250 g
• Pickled cucumbers — 2
• Mayonnaise

Preparation

1. Boil the potatoes, carrots, and eggs; let them cool.
2. Dice the meat or sausage, potatoes, carrots, and cucumbers into evenly sized cubes.
3. Chop or grate the eggs — grating creates a softer texture.
4. Add green peas and gently mix.
5. Dress with mayonnaise just before serving.

To reduce calories, replace part of the mayonnaise with Greek yogurt.

Mimosa Salad

Mimosa salad appeared in Soviet kitchens in the 1970s, when canned fish was more accessible than fresh products, yet hosts still wanted to create a festive table. Its success came from a winning combination of hearty layers, a soft texture, and an elegant appearance — even with a minimal set of ingredients.

The layered structure allowed for creativity: while saury was originally used, it was later replaced with tuna, salmon, and other fish, making the flavor more refined. Mimosa has retained its reputation as a comforting, home-style dish. Today it is easily adapted — with lighter versions, added cheese, or modern individual servings.

Ingredients

• Canned saury — 1 can (240 g)
• Onion or green onions — 1 small onion or a small bunch
• Boiled potatoes — 3
• Boiled carrots — 2
• Boiled eggs — 4
• Mayonnaise

Preparation

1. Mash the fish with a fork and place it as the first layer.
2. Finely chop the onion and spread it over the fish.
3. Grate the potatoes, then carrots, lightly spreading mayonnaise between layers.
4. Add grated egg whites on top, followed by grated yolks.
5. Let the salad rest for at least 2–3 hours before serving.

To soften the onion’s sharpness, marinate it briefly in vinegar or pour boiling water over it. Tuna or salmon can replace saury for a more refined taste.

Crab Salad

The history of crab salad in Russia predates imitation crab sticks. Before the revolution, real crab meat was used in festive dishes. However, the salad gained nationwide popularity in the 1980s, when affordable crab sticks — made from pollock or cod rather than crab — became widely available.

Simple ingredients, ease of preparation, and a bright, fresh taste turned it into a staple of family celebrations. Today, crab salad easily adapts to modern preferences, appearing in both lighter versions and elegant restaurant-style interpretations.

Ingredients

• Crab sticks — 200 g
• Fresh cucumbers — 2
• Canned corn — 340 g
• Boiled eggs — 4
• Mayonnaise, Greek yogurt, or homemade dressing

Preparation

1. Boil, cool, and peel the eggs.
2. Dice the crab sticks and cucumbers.
3. Chop or grate the eggs for a softer texture.
4. Add corn and mix.
5. Dress just before serving.

For a heartier version, add rice. For a lighter option, replace rice with finely shredded napa cabbage or romaine lettuce. A restaurant-style version can be made with real crab meat, avocado, and arugula.

Herring Under a Fur Coat

This salad appeared in the early 20th century and was designed to unite salty, sweet, and tangy flavors in one dish. According to legend, it was created by Russian tavern owner Aristarkh Prokopyev as the perfect accompaniment to strong drinks, aiming to reduce conflicts among intoxicated patrons.

Over time, the recipe became part of a national New Year’s ritual. Boiled vegetables, beetroot, and mayonnaise create a flavor many associate with childhood. The salad improves with time — the longer it rests, the more harmonious it becomes. Today, variations include apples, baked beets, onion-free versions, and individual servings in glass bowls.

Ingredients

• Salted herring fillet — 300 g
• Onion — 1
• Eggs — 3
• Potatoes — 3
• Carrots — 2
• Beets — 2 medium
• Mayonnaise

Preparation

1. Boil the vegetables and let them cool.
2. Finely chop the herring and onion and place them as the first layer.
3. Grate the potatoes, beets, carrots, and eggs, spreading mayonnaise between layers.
4. Finish with a beet layer topped with mayonnaise.
5. Refrigerate overnight for the best flavor.