Olivier salad (Russian: салат Оливье, romanized: salat Olivye, pronunciation^ⓘ), also known as Russian salad or Stolichny salad, is a traditional salad dish in Russian cuisine. Its creation is generally attributed to Lucien Olivier.

It is popular in the post-Soviet states and around the world. In different modern recipes, it is usually made with diced boiled potatoes, carrots and brined dill pickles (or cucumber), together with optional eggs, vegetable or fruit ingredients such as green peas, celeriac, onions and apples, optional meat ingredients such as diced boiled chicken, cured sausage, ham, or hot dogs, with salt, pepper and mustard sometimes added to enhance flavor, and dressed with mayonnaise.

In Russia and other post-Soviet states, as well as in Russophone communities worldwide, the salad has become one of the main dishes on zakuski tables served during New Year's Eve (Novy God) celebrations. In Poland, it is commonly served at Christmas and Easter.

In many countries, the dish is commonly referred to as Russian salad or Stolichny salad. In Iran, it is referred to as سالاد اولیویه, Salad olivieh and is more commonly made with eggs and chicken. In a few Scandinavian countries (Denmark and Norway), it is called italiensk salat (Italian salad, to acknowledge the popularity of this dish in Northern Italy—where, however, the common name is insalata russa), and in Dutch, it is called huzarensalade (hussars' salad). In former Yugoslav countries, it is called руска салата (Russian salad). Francuska salata (French salad) is a similar dish.^{[citation needed]} In Romania, it is known as salata (de) boeuf, which means "beef salad" in French. In France, it is referred to as macédoine de légumes, whereas the Polish version, in which there's usually no meat, is simply known as sałatka jarzynowa, or "vegetable salad".^{[citation needed]}

The original version of the salad was invented in the 1860s by a cook of French and Belgian origin, Lucien Olivier, the chef of the Hermitage, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars and became the restaurant's signature dish.

At the turn of the 20th century, one of Olivier's sous-chefs, Ivan Ivanov, attempted to steal the recipe. While preparing the dressing one evening in solitude, as was his custom, Olivier was suddenly called away. Taking advantage of the opportunity, Ivanov sneaked into Olivier's private kitchen and observed his mise en place, which allowed him to make reasonable assumptions about the recipe of Olivier's famed dressing. Ivanov then left Olivier's employ and went to work as a chef for Moskva, a somewhat inferior restaurant, where he began to serve a suspiciously similar salad under the name "metropolitan salad" (Russian: Столичный, romanized: Stolichny). It was reported by the gourmets of the time, however, that the dressing on the "Stolichny" salad was of a lower quality than Olivier's.

Later, Ivanov sold the recipe for the salad to various publishing houses, which further contributed to its popularization. Due to the closure of the Hermitage restaurant in 1905, and the Olivier family's subsequent departure from Russia, the salad could now be referred to as "Olivier".

One of the first printed recipes for Olivier salad, by Aleksandrova, appearing in 1894, called for half a hazel grouse, two potatoes, one small cucumber (or a large cornichon), 3–4 lettuce leaves, 3 large crayfish tails, 1/4 cup cubed aspic, 1 teaspoon of capers, 3–5 olives, and 11⁄2 tablespoon Provençal dressing (mayonnaise).