The earliest published recipe known to date appeared in the Russian magazine Наша пища (Nasha pishcha, "Our Cuisine") No.
6 (31 March 1894).
This magazine published from 1891 to 1896, editor M. Ignatiev, stated that the original recipe contained "mogul sauce" or "kabul sauce" (along the lines of Worcestershire sauce), manufactured by John Burgess & Son (the brand he reputedly used) and Crosse & Blackwell.
Some later recipes substituted soy sauce for the mogul sauce.

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.
The author wrote that veal, partridge or chicken could be substituted but that the authentic recipe contained grouse.

In post-revolutionary Russia, cheaper ingredients were substituted for the originals: grouse was replaced by chicken or sausage, crayfish by hard-boiled egg, cucumbers, olives and capers by pickled cucumbers and green peas.

Earlier, it always included cold meat such as ham or veal tongue, or fish.
The mid-20th century restaurant version involved not just vegetables, but also pickled tongue, sausage, lobster meat, truffles, etc.
garnished with capers, anchovy fillets, etc.
Some versions mold it in aspic.

In modern usage, it is usually boiled diced vegetables bound in mayonnaise, with Doktorskaya-type sausage.
The most common alternative version, where it is replaced with boiled or smoked chicken, is called Stolichny salad, after Ivanov's version.

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.
The earliest published recipe known to date appeared in the Russian magazine Наша пища (Nasha pishcha, "Our Cuisine") No. 6 (31 March 1894). This magazine published from 1891 to 1896, editor M. Ignatiev, stated that the original recipe contained "mogul sauce" or "kabul sauce" (along the lines of Worcestershire sauce), manufactured by John Burgess & Son (the brand he reputedly used) and Crosse & Blackwell. Some later recipes substituted soy sauce for the mogul sauce.
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. The author wrote that veal, partridge or chicken could be substituted but that the authentic recipe contained grouse.
In post-revolutionary Russia, cheaper ingredients were substituted for the originals: grouse was replaced by chicken or sausage, crayfish by hard-boiled egg, cucumbers, olives and capers by pickled cucumbers and green peas.
Earlier, it always included cold meat such as ham or veal tongue, or fish. The mid-20th century restaurant version involved not just vegetables, but also pickled tongue, sausage, lobster meat, truffles, etc. garnished with capers, anchovy fillets, etc. Some versions mold it in aspic.
In modern usage, it is usually boiled diced vegetables bound in mayonnaise, with Doktorskaya-type sausage. The most common alternative version, where it is replaced with boiled or smoked chicken, is called Stolichny salad, after Ivanov's version.
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.
Olivier salad