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    You are in: Home / Recipes / Salad Olivier Recipe
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    Salad Olivier

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Witch Doctor's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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

    Directions:

    1. 1
      Cut the cooked chicken and potatoes into 1/2-inch cubes.
    2. 2
      Peel the cucumbers and also cut into 1/2-inch cubes.
    3. 3
      In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion.
    4. 4
      Add the mayonnaise and mix gently, so those ingredients are not mashed.
    5. 5
      Refrigerate the salad until serving time (but for no longer than 4 hours).
    6. 6
      Variation:
    7. 7
      Vegetable Salad Olivier.
    8. 8
      Omit the chicken or veal to make a delicious meatless side dish.

    Ratings & Reviews:

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    Nutritional Facts for Salad Olivier

    Serving Size: 1 (332 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 372.3
     
    Calories from Fat 181
    48%
    Total Fat 20.2 g
    31%
    Saturated Fat 3.9 g
    19%
    Cholesterol 111.7 mg
    37%
    Sodium 389.3 mg
    16%
    Total Carbohydrate 32.8 g
    10%
    Dietary Fiber 4.1 g
    16%
    Sugars 7.3 g
    29%
    Protein 16.3 g
    32%

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