Recipe By LollySoly
Rating
Published Apr 2nd
Prep 30m Cook 20m Additional 20m Ready In 1h 10m
Servings 6 servings Calories 587.9

Olivier Salad is a Russian salad composed of diced potatoes, vegetables and chicken bound in mayonnaise. This version has changes from the original recipe and faintly resembles Olivier’s original creation — but the ingredients are rather more handy.

Recipe Ingredients

  • 5 potatoes, peeled
  • 3 eggs
  • 1 (16 ounce) jar dill pickles
  • 1 (15 ounce) can peas, drained
  • ¾ pound cooked chicken breast meat, very finely chopped
  • ½ cup mayonnaise
  • ground black pepper to taste
  • ½ cup mayonnaise
  • 2 tomatoes, sliced

Cooking Directions

  1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the potatoes into the refrigerator to cool. When the potatoes are cool, grate them into a large bowl.
  2. 2 While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  3. 3 Dice the cooked eggs and dill pickles. Place the eggs and 2/3 of the dill pickles into the salad bowl with the potatoes; reserve the rest of the pickles. Place 3/4 of the peas into the bowl, and reserve the rest. Place the chicken breast meat into the bowl. Add 1/2 cup of mayonnaise and black pepper, and very lightly stir the mixture together so that the ingredients are well coated, but the peas stay whole. Place the salad in an attractive mound on a platter, and spread 1/2 cup of mayonnaise over the salad in a layer. Arrange tomato slices over the salad, and decorate with reserved diced pickle and peas.

Nutrition Facts

  • Calories 587.9
  • Carbohydrate 44 g
  • Cholesterol 155.1 mg
  • Fat 34.2 g
  • Fiber 7.6 g
  • Protein 27.9 g
  • Saturated Fat 5.8 g
  • Sodium 1387.1 mg
  • Sugar 6.4 g

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Reviews

  1. Olivier Salad is called "Salad Olivier" in Iran and the version that I learned has grated carrots (optional but no tomatoes except as a side platter). Iranian cooks typically boil chicken (I use bone-in chicken breasts) to cook it (creating very tender chicken and a delicious leftover stock) and shred the cooked soft-boiled chicken with - Read more ...
  2. As is I would rate 3 for "Just OK". Add some mustard and salt and it will give it the kick that it needs to be a 4.
  3. I put less mayonnaise in it and used deli chicken. Forgot the pickles and tomatoes. But the combination of chicken egg potato and peas was rather unexpected for a salad and really good!
  4. Add 1 small cucumber diced 1/4 x1/4' and about 1/4 lb smoked salami diced very fine and you will see the difference. It brings a lot of freshness and taste.
  5. My mom's version: she uses leftover chicken turkey or ham(smoked is awesome!) adds a tablespoon of lemon juice and a raw shredded carrot. Canned peas are OK but she uses frozen-they cook in minutes. We do not use onions it will take a strong overpowering onion smell and taste especially if you're planning to keep - Read more ...
  6. this is the exact recipe for salad olivier except for the tomatoes. you dont mix it in the salad. you eat it seperate.
  7. I am from Russia and this is very close version of Olivie salad. It is known as New Years' eve dish everybody have it in Russia during this time of the year. Awesome!
  8. An excellent dish as is. Instead of using 1 can of drained peas I substituted a thawed 12 oz package of frozen peas and carrots. Also added a little garlic and finely diced yellow onion for added flavor. The whole family enjoyed it.
  9. This food is so Delicious and is a good dish for family and friend gatherings or birthday parties. The chicken breast also can be replaced by ham so the cook time would be decreased. Enjoy it!
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