Side DishLunchDinner

Olivier Salad

Name: Olivier Salad
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 6 servings
Cuisine: russian
Ingredients: 500 g potato peeled and diced into 1/2 inch cubes; 200 g carrot peeled and diced into 1/2 inch cubes; 4 pcs egg hard-boiled and diced; 250 g cooked chicken breast diced into 1/2 inch cubes; 150 g dill pickle diced; 200 g canned green pea drained; 0.75 cup mayonnaise; 1 tsp dijon mustard; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp fresh dill chopped (optional)

A classic Russian potato salad, Olivier Salad is a hearty and satisfying dish often prepared for special occasions. It features a medley of diced vegetables, tender meat, and a creamy mayonnaise dressing.

An original recipe by Forkin

Total time: 1 hr 55 min
Serves: 6
Difficulty: Medium
Per serving: 457 kcal

Gluten-free

Allergen information: may contain eggs, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gpotato, peeled and diced into 1/2 inch cubes
200 gcarrot, peeled and diced into 1/2 inch cubes
4 pcsegg, hard-boiled and diced
250 gcooked chicken breast, diced into 1/2 inch cubes
150 gdill pickle, diced
200 gcanned green pea, drained

dressing

0.75 cupmayonnaise
1 tspdijon mustard

seasoning

1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh dill, chopped(optional)

Equipment

2 saucepans · whisk · large mixing bowl

The method

Step by step

1
Place the diced potato and carrot in separate saucepans and cover with cold water.
About 2 min
2
Bring both saucepans to a boil, then reduce heat and simmer until the vegetables are tender, about 10-15 minutes.
About 15 min
Cook’s note: Ensure vegetables are cooked through but not mushy.
3
Drain the cooked potato and carrot well and let them cool completely.
About 10 min
4
In a large mixing bowl, combine the cooled potato, carrot, diced egg, cooked chicken breast, dill pickle, and drained canned green pea.
About 5 min
5
In a small bowl, whisk together the mayonnaise and dijon mustard to create the dressing.
About 1 min
6
Pour the dressing over the vegetable and chicken mixture.
About 1 min
7
Gently fold all ingredients together until everything is evenly coated with the dressing.
About 2 min
Cook’s note: Be careful not to mash the vegetables.
8
Season the salad with salt and black pepper to taste.
About 1 min
Cook’s note: Adjust seasoning as needed after tasting.
9
Cover the bowl and refrigerate the Olivier Salad for at least 1 hour to allow the flavors to meld.
About 1 hr
Cook’s note: Chilling improves the texture and taste significantly.
10
Before serving, garnish with fresh dill if desired.

Per serving

Nutrition

68%Score

Calories: 456.8kcal
Protein: 16.3g
Carbs: 25.1g
Fat: 32.5g
Fibre: 4.7g
Sugar: 5.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store Olivier Salad in an airtight container in the refrigerator.

Reheating

This salad is meant to be eaten cold.