This salad is the creation of a French chef, M. Olivier, who in the 1860s opened a fashionable restaurant in Moscow called The Hermitage. Salad Olivier is known all over the world, it is also called Russian salad in some countries. Olivie is a simple must on the New Year table, as well as on 8th of March and any other special event with family gatherings. Main difference in versions come from meat kinds – poultry, veal, beef or sausages.priate.

Ingredients for preparing Salad Olivier:

The present-day version has veered quite far from the original, but Salad Olivier continues to be a favorite hors d’oeuvre and side dish for entrees.

  • 1 whole chicken breast, poached, boned, and skinned, or 1/2 pound lean cooked veal
  • 1 pound all-purpose potatoes, boiled in their skins and peeled
  • 2 medium Cucumbers in Brine
  • 1 cup cooked fresh or frozen peas
  • 1 medium onion, finely chopped
  • 1 cup Mayonnaise
  • 2 hard-boiled eggs, peeled and quartered
  • 8 large black Greek olives
  • 8 sprigs parsley

Method:

  • Serves 8-10 as an appetizer or 6 as an entree Cut the cooked chicken and potatoes into 1/2-inch cubes.
  • Peel the cucumbers and also cut into 1/2-inch cubes.
  • In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion.
  • Add the mayonnaise and mix gently, so those ingredients are not mashed.
  • Refrigerate the salad until serving time (but for no longer than 4 hours).

Variation: Vegetable Salad Olivier Omit the chicken or veal to make a delicious meatless side dish.