Salade Olivier

Name: Salade Olivier
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: Russian
Ingredients: 1 cup mayonnaise, preferably homemade; 2 tablespoons fresh lemon juice; 1 pound cooked chicken or turkey meat, cut into ½-inch cubes; 1 pound cooked chicken or turkey meat, cut into ½-inch cubes; 3 waxy potatoes, boiled until tender, peeled, and cut into 1-inch cubes; 1 medium onion, diced; Salt and black pepper to taste; Salt and black pepper to taste; 2 hard-cooked eggs, shelled and sliced crosswise; ¼ cup chopped fresh parsley or dill leaves; ¼ cup chopped fresh parsley or dill leaves; 2 teaspoons mustard, preferably Dijon; 2 teaspoons mustard, preferably Dijon

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

The story about this so-called Russian classic is that it was created by a nineteenth-century French chef, M. Olivier, who ran The Hermitage, a famous restaurant in Moscow. It is essentially a potato salad-chicken salad combo and, as such, eminently useful. This recipe outlines the basic salad; you can improvise as you would for Salade Niçoise.

Ingredients

Europe
Russia
Main course
Dinner
Eastern Europe
Gluten-free

Ingredients

Method