Salad Olivier

    50 min

    The quintessiential Russian salad. Salad Olivier combines potatoes, vegetables, gherkins and chicken with mayo. This version is a slight tweak on the original, but the ingredients are rather more handy.

    12 people made this

    Serves: 6 

    • 5 potatoes, peeled
    • 3 eggs
    • 1 (450g) jar gherkins
    • 1 (300g) tin garden peas, drained
    • 180g cooked chicken breast, very finely chopped
    • 8 tablespoons mayonnaise
    • ground black pepper to taste
    • 8 tablespoons mayonnaise
    • 2 tomatoes, sliced

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Bring potatoes to the boil over high heat in a large pan of salted water, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the potatoes into the refrigerator to cool. When the potatoes are cool, grate them into a large bowl.
    2. While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 2.5cm. Cover the saucepan and bring the water to the boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cool.
    3. Dice the cooked eggs and gherkins. Place the eggs and 2/3 of the gherkins into the salad bowl with the potatoes; reserve the rest of the gherkins. Place 3/4 of the peas into the bowl, and reserve the rest. Place the chicken breast meat into the bowl. Add 8 tablespoons of mayonnaise and black pepper, and very lightly stir the mixture together so that the ingredients are well coated, but the peas stay whole. Place the salad in an attractive mound on a platter, and spread 8 tablespoons of mayonnaise over the salad in a layer. Arrange tomato slices over the salad, and decorate with reserved gherkins and peas.

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    Reviews in English (10)


    Brilliant! however being sticking to more authentic recipe, used boiled bacon finely diced, closest thing to eastern european kalbasa (boiled sausage)  -  02 Sep 2013


    An excellent dish as is. Instead of using 1 can of drained peas I substituted a thawed 12 oz package of frozen peas and carrots. Also added a little garlic and finely diced yellow onion for added flavor. The whole family enjoyed it.  -  27 Aug 2010  (Review from Allrecipes US | Canada)


    My mom's version: she uses leftover chicken, turkey or ham(smoked is awesome!), adds a tablespoon of lemon juice and a raw shredded carrot. Canned peas are OK but she uses frozen-they cook in minutes. We do not use onions, it will take a strong overpowering onion smell and taste, especially if you're planning to keep the leftovers for a while in the fridge. Best if chilled over night to let the flavors blend:you can really taste the difference. Store in air tight containers and it will last for a week in the fridge. (DOES NOT freeze well) Great as a sandwich spread or side dish. your favorite chicken wing or fried chicken dish will go well with it. --For those who rated the recipe without reading the directions: tomatoes are NOT used in the recipe, they are only the garnish--  -  05 Sep 2010  (Review from Allrecipes US | Canada)