Olivie (Russian Potato Salad)

Olivie salad in a white bowl with a wooden spoon.

Olivie salad is a traditional Russian dish that can remind you of a mix of potato, egg, and chicken salads. It is very easy to prepare and makes for a great lunch idea or a side dish for dinner.

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Salad, Side Dish

Cuisine: Russian/Ukrainian

Servings: people

Calories: 345kcal

Author: Veronika's Kitchen

Ingredients

2 medium chicken breasts boneless and skinless
4 large Russet potatoes
6 large eggs
4 small cucumbers
15 oz sweet peas drained from liquid
1 cup green onion chopped
½ cup parsley chopped
salt to taste
½ cup mayonnaise

Instructions

Place skinless boneless chicken breasts in a pot of water and bring it to boil. When it starts boiling, reduce the heat to medium/high and cook the meat until tender (depending on the chicken size, it will take between 30-40 minutes).
While the meat is cooking, wash the potatoes and put them in a large pot. Cover with water and bring to boil. Then reduce the heat and cook until cooked through. You can check it by piercing the potatoes with a fork or a knife.
You can cook the eggs in a pressure cooker (using my recipe for Instant Pot Hard Boiled Eggs) or on the stove. If cooking on the stove, bring the water to boil in a large saucepan. Carefully add the eggs and cook for 8 minutes. When ready, put them in an ice water bath or rinse under cold water for a minute to cool off.
After all the cooked ingredients are cooled off, we can start assembling the salad.
Chop the chicken meat, potatoes, and eggs into ½-inch cubes and put in a large mixing bowl.
Dice small cucumbers and add them to the bowl.
Add sweet peas (drained from the liquid), chopped green onion and parsley. Mix everything.
Add salt and mayo, and mix again until well combined.
Transfer the salad to the serving bowl, cover, and refrigerate until ready to serve.

Notes

I prefer to cook chicken, potatoes, and eggs and day before and refrigerate. When they are cold, it’s much easier to chop them into even pieces. Also this helps the potatoes not to get mushy and fall apart.
Use small cucumbers in this recipe. They have more flavor than a larger variety and are much more tender.
Russet potatoes will work the best in this salad. Yukon Gold and red potatoes will be too soft and won’t keep their shape when mixed with other ingredients.
I love to make this salad one day before serving and keep in the fridge overnight, so the ingredients have enough time to absorb the mayo, binding all the flavors together.

Nutrition