Olivier Salad (Салат Оливье) – This is a traditional Russian salad – and it’s one of my favorites. Oh and the dressing? Mayonnaise – of course!
This is a traditional Russian Olivier salad – and it’s one of my favorites. O and the dressing? Mayonnaise – of course! First order of business is a lesson in pronunciation. In English this salad seems to be called “olivier” but that’s not how it’s pronounced in Russian.
Phonetically it sounds like this, o-li-v-yea, but in English is seems to translate as olivier salad. And salad is sa-lat in Russian, emphasis on the second syllable. Traditionally this dish is made with potatoes, carrots, eggs, peas, pickles and some sort of meat. I had leftover chicken breasts and boiled carrots (from when I made homemade fat free chicken stock) so it was the perfect occasion for this salad.
Various meats can be used instead of chicken though – ham and a Russian type of bologna are frequently added. Yes the combination sounds a tad bit peculiar but it all comes together fabulously. When I was little I used to always eat this salad at large gatherings and celebrations – birthdays, holidays, etc. There would always be a huge batch of this dish present at the table. And you can make this ahead of time, even a couple days in advance – just save the mayo dressing for the day of. So, if you’re bored with your regular spring mix and romaine salad, give this one a try (I can’t promise that you’ll love it) but I know I do.
Let me know what you think of this Olivier salad in the comments below!
A classic Russian salad also known as Olivier salad present at all family gatherings and holidays. I have literally been eating this salad since I started chewing so this is a classic and a favorite!
- 2 potatoes boiled, and peeled
- 2 small carrots boiled
- 3 eggs hard boiled
- 1/2 can sweet peas
- 2 pickles
- 1 chicken breast boiled (or do I say poached?)
- mayonnaise as much as you're comfortable with
- Dice the potatoes, eggs, pickles, chicken and carrots (make the pieces as large or small as you like) Add salt and pepper to taste.
- Add mayonnaise (no more than a few hours before serving). Refrigerate until ready to eat.
- *To prepare potatoes - add unpeeled potatoes to a pot of cold water, bring to a boil, reduce heat to simmer and cook until potatoes are soft when pierced with a fork (15-20 minutes) - drain, rinse with cold water, and peel the skin off
- *To prepare eggs - add eggs to a pot of cold water (make sure water is completely covering the eggs) bring to a boil, reduce heat to simmer and cook for 10 minutes, rinse with cold water, and peel.
- *To prepare homemade fat free chicken stock - add raw chicken breasts to a pot of cold water, bring to a boil, pour all the water out, fill the pot up with water again and bring to a boil. Using a spoon skim off the foam that forms on the surface when the water comes to a boil and add 2 peeled carrots, 2 celery sticks and 1 whole onion and simmer for 20 minutes. Use the chicken and carrots for the Salat Olivie.