Salad Olivier

May  8, 2011
Author Notes

As usually happens with gourmet recipes which become popularized, those of the ingredients that were rare, expensive, seasonal, or difficult to prepare were gradually replaced with cheaper and more readily available foods, until it evolved into the dish we know today.
There are a few variations of the recipe.
Some are with Bologna instead of chicken, caned sweet peas, and even with green apples, and onion.
My version is what I learned from my Mom and other very good cooks in our family and friends. —Kukla

  • Serves 8 to 10
  • • 1lb of roasted chicken breast (on the bone and with the skin on)
  • • 1cup fresh sweet peas, blanched
  • • 3 medium potatoes, baked or boiled
  • • 3 medium carrots diced into small cubes and blanched in lightly salted water
  • • 5 large hard boiled eggs
  • • 5-6 medium pickles ( kosher dill pickles in brine without vinegar, that is important)
  • • Salt & freshly ground black pepper to taste
  • • 1 cup of the best quality or homemade Mayonnaise
  • • 1 full teaspoon spicy brown mustard
  • • About 1 tablespoon of lemon juice or to taste
In This Recipe
  1. All the vegetables, eggs, pickles, and chicken breast should be diced into the same size small cubes about ¼-inch. Potatoes and chicken should be still worm; they will better absorb the Mayonnaise sauce.
  2. Salt and pepper the chicken breast, put on a baking sheet; pour a little olive oil over the skin, and rub it in. Roast in a preheated 350 degrees oven for about 40 minutes. Remove from the oven and let it rest and cool for 15 minutes, then remove skin and bones. Boil potatoes unpeeled until fork tender.
  3. Blanch the peas for 2 minutes; then diced carrots for about 8-10 minutes until al dente. Cook and peel the eggs, peel potatoes and I also always peel the pickles and squeeze-out gently the excess brine.
  4. When all the vegetables and chicken breast are ready and diced, transfer them to a large bowl, season with salt and pepper. Pour 1 tablespoon olive oil to moisten the ingredients, and separate them. Gently mix to combine.
  5. In a small bowl whisk together Mayonnaise, mustard, lemon juice into a smooth sauce. Pour ¾ of the sauce over the salad, carefully mix-in, smooth out the top and spread the rest of the sauce. Garnish with chopped chives, fresh peas, and nicely cutout carrots. Now your Russian Salad Olivier is ready to be served!

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