Ruska salata

Olivier salad is a traditional salad dish of Russian cuisine. Its creation is generally attributed to Lucien Olivier. It is also popular in other post-Soviet countries 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 vegetable or fruit ingredients such as green peas, eggs, 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 many countries, the dish is commonly referred to as Russian salad, 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 ruska salata (Russian salad) or francuska salata (French salad). 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. 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.

Source: Wikipedia