Olivier Salad Recipe - Allrecipes.com
Olivier Salad Recipe
  • READY IN ABOUT hrs

Olivier Salad

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"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 Edit and Save

Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2010

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.

 
Most Helpful Critical Review
Jul 30, 2014

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.

 

10 Ratings

Jan 03, 2012

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--

 
Aug 23, 2010

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!

 
Sep 17, 2013

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 a fork (rather than chop it finely). Also, they grate their potatoes and hard-boiled eggs (as in this recipe) instead of mash them simply because they generally do not have potato mashers in their market. Iranian cooks very commonly decorate the "mayonnaise topping" with salad ingredients (see the photos). I like to make this salad VERY RICH with A LOT of eggs and chicken so that it is a cross between a potato, egg, and chicken salad to make it more filling (the VERY RICH version is my version: not an authentic version). In Iran, Salad Olivier is commonly served with side platters of pita bread and thinly-sliced tomatoes as a meal. The pita bread may be cut in eighths so it can be used as a kind of "salad holder" as it is being eaten, usually with tomatoes. I like to take Salad Olivier to potlucks: it has a beautiful presentation! I tell my friends that it is my "Persian Potato Salad." After Christmas, I sometimes make a turkey version of this salad (not authentic) with my usual leftovers (turkey, potatoes, deviled eggs, and pickles). Salad Olivier tastes best if the filling (no mayonnaise topping) is made a day ahead.

 
Jun 04, 2011

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!

 
Jul 27, 2011

this is the exact recipe for salad olivier except for the tomatoes. you dont mix it in the salad. you eat it seperate.

 
Apr 05, 2014

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!

 

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Nutrition

  • Calories
  • 588 kcal
  • 29%
  • Carbohydrates
  • 44 g
  • 14%
  • Cholesterol
  • 168 mg
  • 56%
  • Fat
  • 34.2 g
  • 53%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 1387 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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