Name: Russian Salad (Столичный салат, или Салат Оливье)
Yield: 8 to 10 Servings
Cuisine: Russia
Ingredients: 3 large dill pickles; 2 whole scallion(s); 2 tart apples, cored but not peeled*; 3 large carrots, scraped; 1½ cups frozen peas; 2 pounds boiling potatoes (4 medium); Salt, freshly ground white pepper to taste; ½ cup sour cream; 1 cup mayonnaise; ¼ cup chopped fresh parsley; 4 tablespoons white wine vinegar; ¼ cup snipped fresh dill; 3 hardboiled eggs, peeled and chopped; 1 cup peeled and diced cucumber; 1 pound cooked chicken, cut into bite-sized pieces

Preparation info

8 to 10
Servings

Difficulty
Medium

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

This famous Russian salad is actually the brainchild of a French chef, Olivier, who caused a sensation in Moscow in the 1860s when he concocted a salad of cooked chicken and potatoes masked with mayonnaise. For many years the matrons of Moscow society vied with one another to hire Olivier as chef for their elaborate banquets, and his restaurant, Olivier’s Hermitage, remained in vogue well into the 1890s.

Since Olivier’s initial inspiration, the salad has evolved into the complex com