Salad Olivier (Оливье)


Making some Russian dishes in honor of the Sochi Olympics! It’s very much like a potato salad, but there is meat added in–it’s not required to add meat, but I chose to. Salad Olivier is apparently a must-have dish for any Russian get together, so naturally it made the cut.

Adapted from the following recipes: Natasha’s Kitchen, Foodaki, and Nooschi (which inspired my photo!).


  • 1lb chicken (finely diced and boiled/cooked)
  • 4 dutch yellow potatoes (skinned, diced, and boiled/cooked)
  • 1 16oz bag of frozen peas & carrots

(I used the steamers–or 1 cup peas cooked and 2-3 carrots diced and cooked)

  • 3 hard-boiled eggs (diced)
  • 3 dill pickles (diced)

(I use Claussen sandwich slices, usually where you get lunch meats! It’s the best stored-bought pickle in my opinion)

  • 5 tbsp (1/3 cup) Mayonnaise

Most recipes called for a LOT more..but I really think too much mayo doesn’t add much to a dish.

  • 1 tbsp apple cider vinegar
  • 2 tsbp fresh dill (finely chopped)
  • 1/2 green onions (finely diced)
  • Salt (1-2 tsp)
  • Pepper (1-2 tsp)

I just sorta mixed everything as it became available. However, I tried to let the individual elements cool off a bit before adding them. I chilled it prior to serving. Add more mayo if it seems too dry. I really liked this dish and will be making it again, exactly as is!


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