The salad is widely popular in the Balkans.
It is known as руска салата (ruska salata) in Bulgaria, Serbia, North Macedonia, and sallatë ruse in Albania, both literally meaning "Russian salad."
It is similarly called ρώσικη σαλάτα (rossiki salata) in Greece and can be found on almost any restaurant's menu.
The Bulgarian version of the salad usually consists of potatoes, carrots, peas, pickles and some sort of salami or ham.
The Greek version usually contains no meat.
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.
In Bosnia and Herzegovina both the ruska salata and francuska salata (which is essentially Russian salad prepared without meat) are very popular, especially during holidays.

The Romanian variant, called salată de boeuf ("beef salad"), is considered a traditional dish.
It is a combination of finely chopped beef (or chicken) and root vegetables, folded in mayonnaise and finished with murături, traditional Romanian mixed pickles.
It can be made vegetarian, too.

In Czech it is called simply bramborový salát (potato salad).
It consists of boiled and cubed vegetables (potatoes, carrots, parsley and celery root), finely chopped onions and pickles in mayo dressing, often with diced hard-boiled eggs, some kind of soft salami or canned green peas.
It is the side-dish of choice to go with schnitzel or breaded carp, staple Christmas meals in the Czech Republic.

Polish sałatka jarzynowa or sałatka warzywna ("vegetable salad", often simply called salatka) is always vegetarian, consisting of peas, hard boiled eggs, and the mirepoix, always cut into small cubes, seasoned with mayonnaise, salt, pepper.
Recipes usually vary by region (tart apples or pickles can be added) and even by household, sometimes even adding meat (e.g. ham).
One such notable exception is szałot ([ˈʂawɔt]), a Silesian variety which may include not only boiled potatoes, carrots, peas and boiled eggs, but also bacon, sausages or pickled herring.
Such salads are often served on family celebrations, in particular on Christmas Eve (Christmas Eve dishes are very different from the food that is served on Christmas Day).

Ensaladilla rusa ("Little Russian salad") is widely consumed in Spain where it is served as a tapa in many bars.
It typically consists of minced boiled potato, minced boiled carrots, canned tuna, minced boiled eggs, peas, and mayonnaise.
This bears some similarity to versions of macédoine de légumes froid.
In Italy, Insalata russa has the same ingredients.
A similar version is also popular in Portugal, where it is called salada russa.
It is usually served either as a standalone dish or as a garnish to fish dishes, particularly fish fillets.
In Norway, Iceland and Denmark it is called Italian salad and contains carrots and green peas in mayo dressing.
Often and most popular is to pair the salad with smoked meat on bread.

European cafes and delis often provide an entire range of Olivier-style salads, ranging from passable to gourmet.
Additionally, cafeterias, convenience stores, and truck stops sell a number of sub-par factory packaged or locally made versions, mostly extremely simple, using basic ingredients flooded with an abundance of cheap mayonnaise-like dressing.
The salad is widely popular in the Balkans. It is known as руска салата (ruska salata) in Bulgaria, Serbia, North Macedonia, and sallatë ruse in Albania, both literally meaning "Russian salad." It is similarly called ρώσικη σαλάτα (rossiki salata) in Greece and can be found on almost any restaurant's menu. The Bulgarian version of the salad usually consists of potatoes, carrots, peas, pickles and some sort of salami or ham. The Greek version usually contains no meat. 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. In Bosnia and Herzegovina both the ruska salata and francuska salata (which is essentially Russian salad prepared without meat) are very popular, especially during holidays.
The Romanian variant, called salată de boeuf ("beef salad"), is considered a traditional dish. It is a combination of finely chopped beef (or chicken) and root vegetables, folded in mayonnaise and finished with murături, traditional Romanian mixed pickles. It can be made vegetarian, too.
In Czech it is called simply bramborový salát (potato salad). It consists of boiled and cubed vegetables (potatoes, carrots, parsley and celery root), finely chopped onions and pickles in mayo dressing, often with diced hard-boiled eggs, some kind of soft salami or canned green peas. It is the side-dish of choice to go with schnitzel or breaded carp, staple Christmas meals in the Czech Republic.
Polish sałatka jarzynowa or sałatka warzywna ("vegetable salad", often simply called salatka) is always vegetarian, consisting of peas, hard boiled eggs, and the mirepoix, always cut into small cubes, seasoned with mayonnaise, salt, pepper. Recipes usually vary by region (tart apples or pickles can be added) and even by household, sometimes even adding meat (e.g. ham). One such notable exception is szałot ([ˈʂawɔt]), a Silesian variety which may include not only boiled potatoes, carrots, peas and boiled eggs, but also bacon, sausages or pickled herring. Such salads are often served on family celebrations, in particular on Christmas Eve (Christmas Eve dishes are very different from the food that is served on Christmas Day).
Ensaladilla rusa ("Little Russian salad") is widely consumed in Spain where it is served as a tapa in many bars. It typically consists of minced boiled potato, minced boiled carrots, canned tuna, minced boiled eggs, peas, and mayonnaise. This bears some similarity to versions of macédoine de légumes froid. In Italy, Insalata russa has the same ingredients. A similar version is also popular in Portugal, where it is called salada russa. It is usually served either as a standalone dish or as a garnish to fish dishes, particularly fish fillets. In Norway, Iceland and Denmark it is called Italian salad and contains carrots and green peas in mayo dressing. Often and most popular is to pair the salad with smoked meat on bread.
European cafes and delis often provide an entire range of Olivier-style salads, ranging from passable to gourmet. Additionally, cafeterias, convenience stores, and truck stops sell a number of sub-par factory packaged or locally made versions, mostly extremely simple, using basic ingredients flooded with an abundance of cheap mayonnaise-like dressing.
Olivier salad