Olivier Salad
Olivier Salad, often hailed as the quintessential Russian potato salad, is a timeless classic that's as crowd-pleasing as it is versatile. This hearty dish combines tender boiled potatoes and carrots, protein-packed chicken breast, vibrant peas, creamy mayonnaise, and the tangy crunch of dill pickles for a symphony of flavors in every bite. Hard-boiled eggs lend richness, while simple seasonings like salt and black pepper enhance the overall taste without overpowering. Perfectly chilled for optimal flavor melding, this salad is ideal for festive gatherings, potlucks, or as a comforting side dish. Simple to prepare yet bursting with texture and taste, Olivier Salad is a must-try for fans of creamy, satisfying salads that celebrate bold yet harmonious ingredients.
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Recipe Information
Ingredients
- 3 medium potatoes
- 2 medium carrots
- 4 large eggs
- 1 cooked chicken breast
- 3 medium dill pickles
- 1 cup frozen peas
- 1 cup mayonnaise
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by boiling the potatoes and carrots: Scrub them clean and add them to a large pot of cold salted water. Bring the water to a boil, then reduce to a simmer. Cook until the vegetables are tender, about 20 to 25 minutes.
While the potatoes and carrots are cooking, hard boil the eggs. Place eggs in a saucepan and cover with cold water. Bring the water to a boil over medium heat, then cover the saucepan and remove from heat. Let the eggs sit in the hot water for 12 minutes.
Once cooked, drain the potatoes and carrots and let them cool. When cool, peel and dice into small cubes.
Cool the eggs under cold running water and peel them. Chop them into small pieces.
Dice the cooked chicken breast into small cubes.
Chop the dill pickles into small pieces, similar in size to the potatoes and carrots.
Blanch the frozen peas in boiling water for 1-2 minutes until tender, then drain and rinse under cold water.
In a large mixing bowl, combine the diced potatoes, carrots, eggs, chicken, pickles, and peas.
Add the mayonnaise, salt, and black pepper to the bowl. Gently mix until everything is evenly combined and coated.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve cold.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 535 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
