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Olivier Salad Wreath – festive and simple to make holiday appetizer, that will up your holiday game and impress your guests. All you need is to make a half or full batch of my Olivier Potato Salad, set a cake ring over a platter, put a small bowl or drinking glass in the middle and fill up the space between the ring and the glass with salad. Smooth the top, chill and garnish with fresh green herbs and pomegranate seeds (optional).

A white plate with Olivier salad wreath appetizer topped with chopped parsley and pomegranate seeds

Olivier Salad is very popular in Eastern Europe and usually made around the holidays Christmas/ NYE, but you can enjoy it year round.

The ingredients and variations can vary from region to region, depending on the family making it, but the general concept of a hearty salad with a mayonnaise-based dressing remains consistent.

Olivier Salad

Olivier salad, also known as Russian salad, is a dish that originated in Russia in the late 19th century.

This is not a political post, but I truly like this dish and decided to share it with you this holiday season. In fact, I shared the salad recipe a few years back, but now I’m including the idea of using it in a wreath appetizer.

The classic Olivier salad typically includes boiled potatoes, carrots, peas, and dill pickles, all finely chopped and mixed with boiled eggs and cooked and diced meat (often chicken, ham, or bologna). The ingredients are then dressed with mayonnaise, and salt and pepper are added to taste. The recipe has evolved over the years and there are many variations of it. 

Cut Olivier salad wreath on a white plate

Some variations may include other ingredients like onions, beets, apples, or mustard.  I usually add mustard and some apple cider vinegar to my salad and often skip the peas, because my kids don’t like them.

Olivier salad is popular in many countries and is often served as a festive dish during celebrations and holidays. I’m originally from Bulgaria and grew up eating this salad. Over the years I’ve tweaked the recipe a few times, and this is how I make it at the moment – Olivier Salad.

How to make Olivier Salad Wreath For Christmas?

Ingredients

Salad:

  • Mayonnaise
  • Mustard (optional, I use Dijon mustard)
  • Vinegar (optional, I use apple cider or white vinegar)
  • boiled yellow potatoes
  • Hard boiled eggs
  • Boiled Carrots
  • Canned Peas
  • Chopped dill pickles
  • Chopped ham, salami, chicken or Bologna. I prefer using chopped ham or cooked chicken meat.
  • Salt to taste – you may not need any, since the meat and pickles add some saltiness, but add salt to your taste.

Garnishing:

  • Freshly chopped parsley
  • Pomegranate seeds
  • Freshly chopped dill

A plate with cake ring and class in the middle and Olivier salad between them.

Directions

For the salad:

Combine all ingredients in a large bowl and stir to combine.

For the Olivier Salad Christmas Wreath Appetizer:

Set an adjustable cake ring over a platter.

Place round glass in the middle.

Spread the salad inside and press to smooth the top.

Refrigerate for 1 hours.

Sprinkle with chopped dill and parsley. Add the pomegranate seeds.

Remove the ring and the glass.

A ceramic platter with Olivier Salad Christmas wreath

Recipe Tips

Creating an Olivier salad Christmas wreath using a cake ring and placing a glass in the middle is a creative idea.

Here are some tips to help you achieve a beautiful and appetizing result:

  1. Opening in the middle: After making the salad, it is time to make the “wreath”. Place a drinking glass  with cylindrical shape or a round container and place it in the center of the wreath to create a hollow space. Ensure the glass is stable and centered.
  2. Refrigerate: While you can try and remove the center glass right after you’ve added the salad, I strongly suggest that you refrigerate the wreath as it is for at least 1 hour or overnight to set. This will make it more stable. Once it is set, remove the glass and the cake ring and enjoy.
  3. Adding the garnishes: Add them while you still have the glass and ring around the salad, then remove them. This way the hollow in the middle won’t fill with herbs and pomegranate seeds and it is going to stay nice and clean.
  4. Toppings: You can also use some fresh cranberries, nuts and seeds, chopped bacon or grated cheese to add on top of the wreath for decortaion.
  5. This might be only in my head, but this type of holiday appetizers looks best on white ceramic/porcelain platters.
  6. Refrigerate: Keep the wreath refrigerated until ready to serve.

Storing instructions for Olivier Salad

  1. This salad contains perishable ingredients like mayonnaise, hard boiled eggs, ham/lunch meat and potatoes.
  2. You should store it in an air-tight container the fridge at all times. I also suggest covering it with plastic wrap tightly and then adding a lid, so the salad is not exposed to air.
  3. It is going to last for up to 5 days in the refrigerator.
  4. Do not freeze this salad! This will alter the texture of ingredients like potatoes and mayonnaise and it’s not recommended for salads like this.
  5. If you notice any signs of spoilage, such as bad smell or change in color, it’s advisable to discard the salad.

A white plate with a slice of Olivier salad wreath and a fork

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A white plate with Olivier salad wreath appetizer topped with chopped parsley and pomegranate seeds
5 from 1 vote

OLIVIER SALAD CHRISTMAS WREATH

Olivier Salad Wreath - festive and simple to make holiday appetizer, that will up your holiday game and impress your guests
Prep: 15 minutes
Cook: 15 minutes
Servings: 8

Ingredients 

  • 8 cups Olivier Salad, https://cookinglsl.com/olivier-russian-salad-recipe/
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 1/3 cup pomegranate seeds

Instructions 

  • Set a cooking/cake ring over a platter.
  • Place round glass in the middle.
  • Spread the salad inside and press to smooth fhe top.
  • Refrigerate for 1 hours.
  • Sprinkle with chopped dill and parsley. Add the pomegranate seeds.
  • Remove the ring and the glass.

Video

Notes

Make half batch of the Olivier salad.
2 eggs
1/2 lb potatoes of your choice, boiled and peeled, then mashed or chopped into small pieces
1/2 cup of each diced: salami or ham, dill pickles, boiled carrots, mayonnaise. 1/2 cup canned peas, 1/2 tsp Dijon mustard, 1/2 tsp vinegar, pinch of salt.
Combine everything in a bowl and stir well.

Nutrition

Calories: 399kcal, Carbohydrates: 42g, Protein: 5g, Fat: 24g, Saturated Fat: 4g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 43mg, Sodium: 825mg, Potassium: 642mg, Fiber: 4g, Sugar: 13g, Vitamin A: 679IU, Vitamin C: 6mg, Calcium: 44mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American, European
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

 

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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