Salad Olivier - Russian Potato Salad
"One of the most traditional Russian salads, it was originally created by the French Chef, M. Olivier, but claimed by the Russians as one of their dishes. It is certainly become a big part of the Russian life and everyone knows how delicious this salad can be. Ironically, there are many different recipes. You can choose to add meat to it or serve it meatless. This recipe uses boiled chicken but some people use bologna as well. This salad is delicious when served fresh but even better when it has been refrigerated for a few hours or even overnight."
photo by Olga P.
- Ready In:
- 3hrs
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 cups boiled chicken
- 2 -3 potatoes
- 2 -3 hard-boiled eggs
- 2 -3 dill pickles (pickled with salt not vinegar)
- 3 -4 tablespoons mayonnaise
- 1 bunch green onion
- 1 bunch dill, chopped
- 1 cup sweet peas (fresh or thawed, if frozen)
- 2 carrots
- salt and pepper, to taste
directions
- Cut up the chicken and set aside.
- Boil potatoes and carrots until they are soft in the middle and let cool to room temperature. Dice potatoes and carrots and combine in bowl. Add diced eggs, pickles, green onions, dill and sweet peas. Add the chicken. Mix all ingredients well while adding salt and pepper.
- Add Mayonnaise and mix all ingredients well again. Sprinkle with some dill and refrigerate for 2-3 hours).
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Reviews
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I do it a little different, I add parsley not dill, I also add bacon, tiny chopped celery, mustard , 1 teaspoon sugar, olive oil and allot of black pepper. I also use Helmans mayo. It really makes a difference!!
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Ok, I did this basically as shown except replaced a little cooked bacon for the chicken and probably added more mayo than suggested. Family all say it's excellent, best ever, when are you making it again? - you get the drift. -
I love it. A tradition for New Year's Eve celebration. <br/>I often add black olives for taste and for decorations. Some people add sour apples, grated, like Granny Smith. The meat ingredient is not mandatory, and can be changed from chicken to cut up hotdog, or even crab meat, or shrimp.
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Great salad! It's quite similar to the Romanian salad my dad used to make, so I had to try this one :) DH and I had an entire bowl for dinner and both agreed that it's clear five stars. Thanks for sharing!!
Tweaks
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Ok, I did this basically as shown except replaced a little cooked bacon for the chicken and probably added more mayo than suggested. Family all say it's excellent, best ever, when are you making it again? - you get the drift.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
