Salade Olivier is a salad

Salad

Salad is any of a wide variety of dishes, including vegetable salads; salads of pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They may include a mixture of cold and hot, often including raw vegetables or fruits.Green salads include leaf...

 composed of diced

Dicing

Dicing is a culinary knife cut in which the food item is cut into small blocks or dice. This may be done for aesthetic reasons or to create uniformly sized pieces to ensure even cooking...

 potatoes, vegetables and meats bound in mayonnaise

Mayonnaise

Mayonnaise, , often abbreviated as mayo, is a sauce. It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier. Mayonnaise varies in color but is often white, cream, or pale...

. The salad is usually called Russian salad in Western European and Latin American countries, and Salad Olivieh in Iranian cooking.
The original version of the salad was invented in the 1860s by Lucien Olivier

Lucien Olivier

Lucien Olivier was a Russian chef of Belgian origin. He was the owner of Hermitage restaurant in the center of Moscow in the early 1860's. Olivier is known for the creation of the famous salad recipe, named in honor of its founder - Olivier. The secret of the recipe was never disclosed until his...

, the chef of the Hermitage restaurant, one of Moscow

Moscow

Moscow is the capital, the most populous city, and the most populous federal subject of Russia. The city is a major political, economic, cultural, scientific, religious, financial, educational, and transportation centre of Russia and the continent...

's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish.

The exact recipe — particularly that of the dressing — was a jealously guarded secret, but it is known that the salad contained grouse

Grouse

Grouse are a group of birds from the order Galliformes. They are sometimes considered a family Tetraonidae, though the American Ornithologists' Union and many others include grouse as a subfamily Tetraoninae in the family Phasianidae...

, veal

Veal

Veal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...

 tongue, caviar

Caviar

Caviar, sometimes called black caviar, is a luxury delicacy, consisting of processed, salted, non-fertilized sturgeon roe. The roe can be "fresh" or pasteurized, the latter having much less culinary and economic value....

, lettuce

Lettuce

Lettuce is a temperate annual or biennial plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable. It is eaten either raw, notably in salads, sandwiches, hamburgers, tacos, and many other dishes, or cooked, as in Chinese cuisine in which the stem becomes just as important...

, crayfish

Crayfish

Crayfish, crawfish, or crawdads – members of the superfamilies Astacoidea and Parastacoidea – are freshwater crustaceans resembling small lobsters, to which they are related...

 tails, capers, smoked duck

Duck

Duck is the common name for a large number of species in the Anatidae family of birds, which also includes swans and geese. The ducks are divided among several subfamilies in the Anatidae family; they do not represent a monophyletic group but a form taxon, since swans and geese are not considered...

, although it is possible that the recipe was varied seasonally.

The original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provençal

Provençal

Provençal may refer to:*Provençal, meaning "of Provence", a region of France*Provençal dialect, a dialect of the Occitan language, spoken in the south-east of France*Provençal, meaning the whole Occitan language...

 olive oil; its exact recipe, however, remains unknown.

At the turn of the 20th century, one of Olivier's sous-chefs, Ivan Ivanov, attempted to steal the recipe.