Olivier Salad

Olivier Salad

8 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h 10 m
LollySoly
Recipe by  LollySoly

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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. 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. 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.

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Reviews (8)

Rate This Recipe
MISTERT97267
19

MISTERT97267

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.

foodiemonster
16

foodiemonster

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 the leftovers for a while in the fridge. Best if chilled over night to let the flavors blend:you can really taste the difference. Store in air tight containers and it will last for a week in the fridge. (DOES NOT freeze well) Great as a sandwich spread or side dish. your favorite chicken wing or fried chicken dish will go well with it. :)--For those who rated the recipe without reading the directions: tomatoes are NOT used in the recipe, they are only the garnish--

LollySoly
16

LollySoly

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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 588 cal
  • 29%
  • Fat
  • 34.2 g
  • 53%
  • Carbs
  • 44 g
  • 14%
  • Protein
  • 27.9 g
  • 56%
  • Cholesterol
  • 168 mg
  • 56%
  • Sodium
  • 1387 mg
  • 55%

Based on a 2,000 calorie diet

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My Mom's Good Old Potato Salad

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