By Akshara
February 20, 2026
Olivier salad originated in 19th-century Moscow and has since evolved into many regional versions. The Indian adaptation is typically vegetarian and mildly sweet. The defining feature is the creamy mayonnaise dressing coating chilled boiled vegetables. The salad improves after resting as flavours settle. It is commonly served at buffets and festive spreads.
1 cup boiled potatoes, diced ½ cup boiled carrots, diced ½ cup boiled green peas ½ cup chopped apple ¼ cup pineapple chunks ½ cup mayonnaise 1 tbsp fresh cream Salt and white pepper to taste
Ensure all boiled vegetables are completely cooled and dry.
Whisk mayonnaise and cream together until smooth.
Fold in vegetables, apple and pineapple gently and season with salt and white pepper.
Cover and chill for at least 1 hour before serving.