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Salad Olivier Hermitage Version

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Recipe Information

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Video-Specific Recipe

Salad Olivier

Cultural Context

Originating in the 1860s, Salad Olivier was created by a Belgian chef in Moscow and quickly became a staple of Russian cuisine. Traditionally served during festive occasions, this salad symbolizes abundance and celebration. Today, it is enjoyed not only in Russia but also in various forms across Eastern Europe, often featuring regional variations in ingredients.

RussianRUside
45 min
easy
6 servings
Servings4
2 cups potatoes, diced
1 cup carrots, diced
1 cup peas
1 cup pickles, diced
4 boiled eggs, chopped
1 lb cooked chicken, diced
1 cup mayonnaise
1/2 cup onion, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

1

Boil potatoes until tender, about 15-20 minutes.

2

Boil carrots until fork-tender, about 10-15 minutes.

3

Cook peas in boiling water for 2-3 minutes until bright green.

4

Cool the boiled vegetables, then peel and dice them.

5

Chop pickles into small pieces.

6

Dice cooked chicken into small cubes.

7

Chop boiled eggs and set aside.

8

In a large bowl, combine diced potatoes, carrots, peas, pickles, chicken, and eggs.

9

Add mayonnaise to the mixture and stir gently to combine.

10

Season with salt and black pepper to taste.

11

Refrigerate for at least 1 hour to allow flavors to meld.

12

Serve chilled, garnished with fresh herbs if desired.

Cooking Techniques

boilingmixing

Spice Level:

🌶️🌶️🌶️

Allergens

eggschickenmayonnaise

Also Known As

Russian SaladOlivier Salad

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