Olivier salad

Olivier salad with chicken is my go-to version of the classic Russian potato salad. Instead of Bologna, I use cooked chicken breast, and it comes out as good as the original. This recipe makes a big bowl, perfect for parties, celebrations, and potlucks.

5 from 1 vote

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Prep Time 40

Cook Time 30

Total Time 1 10

Course Appetizer, Salad, Snack

Cuisine Russian, Ukrainian

Servings

Calories 209 kcal

Equipment

1 large pot
1 Large Mixing Bowl
1 cutting board

Ingredients

4 large potatoes
2 chicken breasts
3 medium carrots
3 eggs
4 medium pickles
1 can canned peas drained
2 tablespoon chopped fresh chives
2 tablespoon chopped fresh parsley
½ teaspoon salt add more to taste
¼ teaspoon black pepper add more to taste
6-8 Tablespoons mayonnaise add more to taste

Instructions

Boil carrots and potatoes until tender, for about 20-40 min. Boil chicken breasts for about 15-19 minutes or until internal temperature reached 165°F. Boil eggs for 10 minutes. Drain and let all the ingredients cool down.
Peel the vegetables and eggs. Cube potatoes, chicken breast, carrots, eggs and pickles into roughly ½ inch cubes. Add them to the large bowl long with drained peas, chopped chives and parsley. Season it with salt and pepper.
Add mayonnaise and mix everything carefully with a large spoon or spatula. Taste the salad and add more salt or pepper if needed. Chill it in the fridge for a couple of hour before serving.

Notes

Seasoning can be adjusted to you own taste.

let vegetables cool down before peeling and cutting them.

Do not add mayonnaise if you are going to serve it the next day. Mix it in right before serving for freshness.

You can use roasted chicken, bologna, ham or even beef hot dog franks.

The salad should be store in the fridge and used within 3 days.

Nutrition

Calories: 209kcalCarbohydrates: 11gProtein: 12.5gFat: 13.5gSodium: 285mgFiber: 3gSugar: 2g

Keyword olivier salad, potato salad, russian potato salad