Olivye salad is a popular Russian dish that can remind you of a mix of potato salad, egg salad, and chicken salad. It is very easy to prepare and makes for a great lunch idea or a side dish for dinner.
Today, I want to make a dish that is close to my heritage and reminds me of my childhood. Every birthday and New Year my family would make a huge bowl of Olivye (also spelled Olivier) salad which I would promptly eat within a few hours. As the biggest fan of this Russian salad, I have to share my version of this delicious and filling dish with all of you.
Please, check the recipe for another classic Russian dish Russian Style Ravioli (Pelmeni).
Olivye salad is a traditional dish in Russian and Eastern European cuisine. Despite this salad being known as a classic Russian salad, it was created by a Belgian cook, Lucien Olivier, the chef of Hermitage; which was one of the most popular Moscow restaurants during the 1860s. When he created the dish, it became so acclaimed among visitors that it became the restaurant’s signature dish. This original Olivye salad was quite different from the modern versions. It contained veal tongue, caviar, capers, lettuce, smoked duck, and was dressed with a French version of mayonnaise made with wine vinegar, mustard, and olive oil. However, the exact recipe and proportions for the salad and the dressing remain unknown.
Today, if you visit different families in Russia and try their versions of this salad, they will all taste different and will include different ingredients. Quite often, Olivye includes ham or kielbasa, carrots, and pickles.
Over many years of trying different styles of this salad, I ended up combining all my favorite flavors to strike a perfect balance. For many Americans, this salad will remind them of a mix of potato salad, egg salad, and chicken salad. The Olivye recipe is very easy to prepare and makes for a great lunch idea or a side dish for dinner. All you need to do is cook some of the ingredients, chop them, and mix.
- 2 medium chicken breasts, boneless and skinless, cooked
- 5 medium potatoes, cooked
- 6 large eggs, cooked
- 4 small cucumbers
- 15 ounces sweet peas (1 can)
- 1/2 cup green onion, chopped
- 1 cup parsley, chopped
- salt, pepper to taste
- 1/3 cup mayonnaise
Chop the first four ingredients (chicken, potatoes, eggs, and cucumbers) and mix them in a large salad bowl.
Drain sweet peas from the liquid and add it to the mixture. Add chopped green onion and parsley, mix well.
Season with salt and pepper. Add mayo and mix it until well combined.