Olivier Salad

Name: Olivier Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Cuisine: Russia
Ingredients: 4 large potatoes, boiled and diced; 3 carrots, boiled and diced; 4 eggs, hard-boiled and diced; 200g cooked chicken or bologna sausage, diced; 4 large dill pickles (gherkins), diced; 200g frozen peas, thawed; 1 small onion, very finely diced; 300g good quality mayonnaise; salt and pepper to taste

Russia

Olivier salad was created in the 1860s by Lucien Olivier, the Belgian chef of Moscow's Hermitage restaurant. The original recipe with grouse and crayfish was kept secret. The Soviet version with potatoes and bologna became Russia's national New Year dish.

Russia's most beloved salad — diced potatoes, carrots, eggs, peas, pickles and chicken or bologna bound in mayonnaise. On every Russian New Year table.

Prep

30 mins

Cook

30 mins

Difficulty

Easy

Calories

200 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

4 largepotatoes, boiled and diced

3carrots, boiled and diced

4eggs, hard-boiled and diced

200gcooked chicken or bologna sausage, diced

4large dill pickles (gherkins), diced

200gfrozen peas, thawed

1 smallonion, very finely diced

300ggood quality mayonnaise

salt and pepperto taste

Method

Boil potatoes and carrots separately until just tender — not soft. Cool completely.

Dice all ingredients into small even 1cm cubes — uniformity matters.

Combine potatoes, carrots, eggs, chicken, pickles, peas and onion.

Add mayonnaise and mix gently. Season generously.

Refrigerate at least 2 hours — overnight is better.

Serve cold, mounded in a bowl.

Chef's Tip

All ingredients must be cold and the vegetables cooked only until just tender — the salad should have texture, not mush.

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Olivier Salad

Ingredients

Method

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