Olivier Salad with Chicken
A holiday table without Olivier salad is almost impossible to imagine. This is the dish that gathers family around one table year after year and brings back the taste of childhood. We are sharing a tried-and-true version made with boiled chicken breast: tender, balanced, and built from neatly diced ingredients all bound together with mayonnaise. It comes together easily, but a few small tricks will make your Olivier truly special.
This salad has a long history. It was created in the mid-19th century by the chef Lucien Olivier, who worked at the Hermitage restaurant. The original recipe was elaborate and kept a closely guarded secret, but over time the dish was simplified and turned into the beloved everyday salad we all know today. Now nearly every family has its own version of Olivier, treasured and passed down from generation to generation, which means there are truly millions of ways to make it.
Here are a few tips to make sure your salad turns out well. Choose firm, waxy potatoes rather than floury ones, and boil them in their skins in lightly salted water with just enough water to barely cover them. That way the potatoes stay firm and will not fall apart. Hard-boil the eggs and, right after cooking, plunge them into cold water so they peel more easily. The carrot adds a pleasant hint of sweetness, so lower it into already-boiling water to keep it from turning watery. The most important step is the cutting: aim for even, medium dice, neither too small nor too large, so the salad has a nice texture. Use freshly opened canned green peas for the best, most traditional flavor.
One handy trick: Instead of boiled chicken breast you can use lightly smoked fillet, boiled tongue, or even a lean cooked sausage. This speeds things up, though the flavor will be simpler.
- The brined cucumbers can be swapped entirely for fresh garden cucumbers, which gives a lighter, fresher salad. Just make sure the cucumbers are firm and crisp. Avoid vinegar-pickled (marinated) cucumbers.
- For a tangy note, add a little diced green apple. It is a matter of taste, but many people love that touch.
- If you make a version with fish, add a couple of spoonfuls of horseradish for heat, and try it on a small portion first.
- You can replace the mayonnaise with a mix of sour cream and mustard for a lighter dressing.
Serve Olivier well chilled. It tastes best after resting in the refrigerator for an hour or two, once the ingredients have had time to mingle. Dress the salad with mayonnaise right before serving so it stays fresh. Store any leftovers covered in the refrigerator for no longer than a day. Garnish with fresh herbs or slices of egg, and your centerpiece holiday dish is ready to delight your guests.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Wash the potatoes but do not peel them, and boil them in their skins in lightly salted water, using just enough water to barely cover them, for about 25 to 30 minutes until tender. Check for doneness with a fork.
Hard-boil the eggs alongside the potatoes. Salt the water before adding the eggs and add a splash of vinegar to keep the shells from cracking. After boiling, plunge the eggs into cold water so they are easier to peel.
Lower the carrot into boiling water and simmer over medium heat for about 25 minutes so it does not turn watery. Let it cool.
Boil the chicken fillet until fully cooked, then let it cool.
Cut the potatoes, eggs, carrot, cucumbers, and chicken fillet into even, medium dice, not too small and not too large.
Place all the diced ingredients in a bowl and add the canned green peas.
Dress the salad with mayonnaise, season with salt to taste, and fold everything together gently. Let the salad rest in the refrigerator for a little while before serving.
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