Prep 30 mins
Cook 0 mins
This salad is the creation of a French chef, M. Olivier, who in the 1860s opened a fashionable restaurant in Moscow called The Hermitage. The present-day version has veered quite far from the original, but Salad Olivier continues to be a favorite hors d'oeuvre and side dish for entrees.
- 1 whole chicken breast, poached, boned, and skinned (or 1/2 pound lean cooked veal)
- 1 lb potato, boiled in their skins and peeled
- 2 medium cucumbers (in Brine)
- 1 cup peas, cooked (fresh or frozen)
- 1 medium onion, finely chopped
- 1 cup mayonnaise
- 2 hard-boiled eggs, peeled and quartered
- 8 large black Greek olives
- 8 sprigs parsley
- Cut the cooked chicken and potatoes into 1/2-inch cubes.
- Peel the cucumbers and also cut into 1/2-inch cubes.
- In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion.
- Add the mayonnaise and mix gently, so those ingredients are not mashed.
- Refrigerate the salad until serving time (but for no longer than 4 hours).
- Vegetable Salad Olivier.
- Omit the chicken or veal to make a delicious meatless side dish.