Make Ahead

Stolichny Chicken Salad

December 21, 2015
3 Ratings
Photo by Mark Weinberg
  • Serves 8-10
Author Notes

Barely adapted from Olga & Pavel Syutkin's CCCP Cook Book, this recipe for Stolichny Salad is an update on the traditional Olivier Salad, and "a symbol of Soviet cuisine." —Amanda Sims

What You'll Need
  • 4 medium-sized potatoes
  • 1 carrot
  • 4 eggs
  • 1 medium-sized onion
  • 4 dill pickles
  • 200-250 grams cooked dark-meat chicken
  • 300 grams tinned green peas
  • vinegar-based hot sauce like tobasco
  1. Rinse the potatoes and carrots, but don't peel them. Place them in a saucepan, cover with water, bring to a boil, and simmer for 40 to 60 minutes until tender. Remove vegetables from the stock and allow to cool.
  2. Place the eggs into the salted boiling water and cook for about 8 to 10 minutes; transfer to a bowl of cold water to cool, then peel off shells.
  3. Peel the potatoes, carrot, and onion, and cut into small uniform cubes, along with the eggs, pickles, and chicken. Combine in a bowl with the green peas. Salt and pepper to taste.
  4. Season with mayonnaise , stir, and let stand to allow the flavors to combine. Mix in hot sauce to taste before serving, with crackers and more pickles.

See what other Food52ers are saying.

  • Natalia Taylor
    Natalia Taylor
  • Dorothea Noland
    Dorothea Noland
  • Tatiana
  • ntt2

4 Reviews

Natalia T. January 7, 2016
Traditional recipe also includes canned peas.
Dorothea N. December 28, 2015
40 - 60 minutes for cooking potatoes and carrot? Surely, this must be a mistake. 15 - 20 minutes should be long enough, unless you like mushy veggies.
Tatiana December 27, 2015
This recipe can be delicious, but we never add crackers or hot sauce. Chicken you can replace with Mortadella type meat (the most popular version) or beef. You can also add an apple.
ntt2 December 26, 2015
How much mayonnaise? Thanks, nt