Salad Olivier

    Salad Olivier


    11 people made this

    About this recipe: 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.

    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 (1)


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

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