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.

[1] 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.

As often happens with gourmet recipes which become popular, the ingredients which were rare, expensive, seasonal, or difficult to prepare were gradually replaced with cheaper and more readily available foods.

[citation needed] The earliest published recipe known to date appeared in the Russian magazine Наша пища (Nasha pishcha 'Our Food') No.

[citation needed] The book Руководство к изучению основ кулинарного искусства (Rukovodstvo k izucheniyu osnov kulinarnogo iskusstva, 'Guide to the Fundamentals of Culinary Arts') (1897) by P. Aleksandrova gave a recipe containing grouse, crayfish, potatoes, cucumber, lettuce, aspic, capers, olives and mayonnaise.

A multitude of other versions, named, unnamed, and even trademarked, exist, but only Olivier and Stolichny salad have entered the common vernacular of post-Soviet states.

Even though more exotic foods are widely available in Russia now, its popularity has hardly diminished: this salad was and maybe still is the most traditional dish for the home New Year celebration for Russian people.

The salad is widely popular as руска салата (ruska salata) in Bulgaria, Serbia, and North Macedonia, and sallatë ruse in Albania.

In Croatia and Slovenia, it is typically prepared without meat, and is usually called francuska salata in Croatian and francoska solata in Slovene, both meaning 'French salad'.

It is a combination of finely chopped beef (or chicken) and root vegetables, folded in mayonnaise and finished with murături, traditional Romanian mixed pickles.

There are several versions; however, it typically consists of boiled and cubed vegetables (potatoes, carrots), finely chopped onions and pickles in a mayonnaise dressing, often with diced hard-boiled eggs and canned green peas.

It consists of boiled and cubed vegetables (potatoes, carrots, parsley and celery root), finely chopped onions and pickles in a mayonnaise dressing, often with diced hard-boiled eggs, some kind of soft salami and canned green peas.

It is the side-dish of choice to go with schnitzel or breaded carp, staple Christmas meals in the Czech Republic[citation needed].

In Greece, it can be found on almost any restaurant's menu and is called ρώσικη σαλάτα rossiki salata; it usually contains no meat.

In Finland, the regional salad italiansalaatti contains carrots, peas and ham in mayonnaise dressing but replaces potatoes with spaghetti or macaroni.

[10] It is a popular salad in Vietnam, Bangladesh, Pakistan, and India as well, where it is usually made with potatoes, peas, apples or pineapples, and mayonnaise and is frequently used as a side dish in cafes.

As a result, Olivier salad became a common household dish among local Chinese living in the city center of Shanghai.

[11] The dish is also very popular in many Latin American countries where it is called ensalada rusa and has been reduced to its minimum: minced boiled potatoes and carrots, green beans and abundant mayonnaise-based dressing.

In the Dominican Republic, the dish is made with diced boiled vegetables including beets, carrots, potatoes and sometimes corn, mixed with mayonnaise and spices.

[citation needed] The version most frequently prepared and served in Brazil is similar to that in other Latin American countries, and often called simply maionese.