Russian · Salad · SAMPLE RECIPE
Olivier salad · chicken, potato & pickles
Small cubes of potato, carrot, chicken, egg, and pickle folded with peas and mayonnaise. A creamy celebration salad with plenty of color and a bright, briny bite.
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A NOTE FROM THE KITCHEN
Cool the cooked ingredients before dressing.
Olivier is enjoyed in Russia and many neighboring countries, with numerous household variations. This version uses purchased fully cooked, chilled chicken and commercial mayonnaise. The listed time includes cooking and cooling the vegetables and eggs, but begins with the chicken ready to use.
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Olivier salad · chicken, potato & pickles
Sample recipe awaiting kitchen testing. Timings are estimates.
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BEHIND THE DISH · Shared Eastern European celebration tables
Olivier salad · chicken, potato & picklesBeyond the plate.
A bowl of finely diced ingredients becomes more than the sum of its parts after a little time in the refrigerator.
ORIGINS & EVOLUTION
A salad that has changed over time.
Olivier has older, more elaborate forms and many modern home versions. Potatoes, cooked vegetables, eggs, pickles, peas, meat, and mayonnaise are familiar components today. Chicken, sausage, and other proteins can occupy the same place in the mixture.
CULTURAL CONTEXT
A shared holiday favorite.
The salad is enjoyed in Russia, Ukraine, Belarus, and elsewhere, with a strong association with celebrations and New Year tables. Families often have a preferred combination and dice size. That familiarity is part of its appeal, even when ingredients differ from one kitchen to another.
AT THE TABLE
Chicken and a careful chill.
Our version uses fully cooked chilled chicken, waxy potatoes, carrot, peas, hard-boiled eggs, and dill pickles. Commercial mayonnaise and a little mustard form the dressing. Cooling the cooked components before mixing helps keep the salad fresh-tasting and the potato cubes intact.
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