Best Olivier Salad Recipes

RUSSIAN POTATO SALAD (SALAD OLIVIER)

Steps:

• You will need a large mixing bowl.
• The following items add to taste, the amounts listed above are approximate: hot dogs (depends how much meat you want); pickles (Depends how salty you want the salad. This is the only source of salt in the salad.); oregano; black pepper; white pepper; sour cream (add more if salad too dry); mayonnaise (add more if salad too dry); horseradish; hot sauce (depends how spicy you want).
• Boil potatoes, carrots, hot dogs until cooked.
• Hard boil the eggs.
• While the above are boiling, add to bowl sweet peas.
• Finely chop and add to bowl: cilantro, dill.
• Cut to small pieces (to size of a pea) and add to bowl pickles.
• Once all the boiled items are cooked: peel, chop (to size of a pea) and add them all to the bowl: potatoes, carrots, hot dogs, eggs.
• Add the rest of the ingredients to the bowl: oregano, black pepper, white pepper, sour cream, mayonnaise, horseradish, hot sauce.
• Mix well and serve or place in fridge for later use.

SALAD OLIVIER - RUSSIAN POTATO SALAD

Steps:

• Cut up the chicken and set aside.
• Boil potatoes and carrots until they are soft in the middle and let cool to room temperature. Dice potatoes and carrots and combine in bowl. Add diced eggs, pickles, green onions, dill and sweet peas. Add the chicken. Mix all ingredients well while adding salt and pepper.
• Add Mayonnaise and mix all ingredients well again. Sprinkle with some dill and refrigerate for 2-3 hours).

RUSSIAN POTATO SALAD (SALAT OLIVIER)

Steps:

• Cook potatoes and eggs.
• Chop everything and put in large container.
• Mix well, being careful not to mush it all up.
• Season with salt and pepper.
• Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit).
• Serve, or refrigerate for later use.

SALADE OLIVIER - PERSIAN POTATO CHICKEN SALAD

Steps:

• In a small pot, simmer 2 cups of water with the chicken breast, onion, carrots, turmeric, and some salt for 45 minutes. Allow to cool, and discard the onion.
• Shred the chicken breast into small pieces with your hands.
• Cut the carrots into small cubes.
• In another pot, boil the potatoes and eggs.
• Remove the eggs after 12 minutes.
• Remove the potatoes when tender.
• Crack the eggs, peel them, and cut into small pieces.
• Peel the potatoes when they have cooled. Cut the potatoes into small pieces.
• In a small pot, cook the frozen peas according to package instructions.
• Cut the pickles into small cubes.
• In a large bowl, combine the potatoes, chicken, carrots, pickles, peas, and eggs.
• In a separate bowl, prepare the dressing by whisking the mayonnaise and vinegar. Add salt and pepper to taste.
• Add the dressing to the potato salad, and mix well.
• Refrigerate for 2 hours before serving.
• Serve chilled.

RUSSIAN STYLE SALAD(SALAT OLIVIER)

Steps:

• Place the potatoes and carrots into a medium saucepan, cover with cold water, and gently boil over medium heat until tender, about 30 minutes for the potato and 20 minutes for the carrots.
• Move vegetables as done to a plate and let cool completely.
• Discard cooking water.
• Peel the potato and carrots and cut each into 1/4" dice.
• Transfer vegetables to a large bowl.
• Add onions, cucumbers, pickles, peas, eggs, dill, paarsley, mayonnaise, and vinegar to the bowl and stir until well combined.
• Season to taste with salt and pepper.
• Cover and refrigerate until well chilled.
• Adjust seasonings.
• Transfer to a serving dish. Enjoy!

OLIVIER SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the potatoes into the refrigerator to cool. When the potatoes are cool, grate them into a large bowl.
• While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
• Dice the cooked eggs and dill pickles. Place the eggs and 2/3 of the dill pickles into the salad bowl with the potatoes; reserve the rest of the pickles. Place 3/4 of the peas into the bowl, and reserve the rest. Place the chicken breast meat into the bowl. Add 1/2 cup of mayonnaise and black pepper, and very lightly stir the mixture together so that the ingredients are well coated, but the peas stay whole. Place the salad in an attractive mound on a platter, and spread 1/2 cup of mayonnaise over the salad in a layer. Arrange tomato slices over the salad, and decorate with reserved diced pickle and peas.

RUSSIAN POTATO AND BEEF SALAD 'OLIVIER'

Steps:

• Place potato, carrots, and eggs in a pot and pour in enough water to cover; bring to a boil. Reduce heat and simmer for 15 minutes. Remove carrots using a slotted spoon, cool on a work surface, and dice. Continue simmering eggs and potato for 5 more minutes. Remove eggs with a slotted spoon and transfer to a bowl of ice water until cooled, about 5 minutes. Peel eggs and dice. Continue cooking potato until tender, about 5 more minutes. Drain pot, cool potato on a work surface; dice.
• Combine potato, carrots, eggs, peas, pickles, onion, dill, salt, and pepper in a bowl. Stir mayonnaise into salad until evenly coated.

SALAT OLIVIER (RUSSIAN SALAD)

Steps:

• Boil the potatoes, let cool, and cut into 1/2-inch dice.
• Boil the eggs, let cool, and coarsely chop.
• To prepare the chicken, combine ingredients water through thyme, and bring to a boil. Lower heat and simmer, covered, for 10-15 minutes.
• Add chicken breasts. Bring to a boil and lower heat. Simmer, covered, for 20-30 minutes. Cool breasts in the broth.
• While chicken is cooking, combine potatoes, eggs, and remaining salad ingredients in a large bowl.
• When chicken has cooled, drain the chicken (discard or save broth, as desired). Remove skin, bones and any gristle. Cut chicken into neat 1/2 to 3/4 inch pieces.
• In a medium bowl, combine all dressing ingredients. Salt and pepper to taste.
• Combine chicken, salad ingredients, and dressing. (All ingredients should be at room temperature).
• Place chicken salad in a large serving bowl. Decorate with tomato wedges and egg slices. Sprinkle with dill.
• Serve cool, but not chilled.

OLIVIER SALAD

Steps:

• 1. Boil eggs in a pot of water. 2. Chop potato in half inch cube. Cook chopped potato in cold water. Boil for 3 minutes and remove from heat. Close lid and let potato firm up for 10 minutes. 3. Chop ham in half inch cube. 4. Chop pickle in small pieces 5. Chop cooked eggs in small pieces 6. Mix the above ingredients all together. You will get a big pot of salad. Scope out whatever you need for now and mix in with mayonnaise. The ingredients can last longer without mayoresses.

RUSSIAN SALAD (SALAD OLIVIER)

Steps:

• 1. In a large pot, bring 6 cups of water to a boil. Add 2 tsp. salt. Add diced potatoes and carrots. Cook over medium heat for 10 minutes. Add all the frozen vegetables and cook for 1 minute. Remove from heat.
• 2. Drain the veggies and place them in a bowl of cold water.
• 3. In a small bowl, whisk the mayonnaise with salt, sugar, black pepper, mustard and milk.
• 4. Drain the veggies again and transfer them to a large serving dish; add apple and celery. Fold in the mayonnaise mixture. Mix thoroughly, being careful not to break vegetables.
• 5. Chill until ready to serve.

HEALTHY "OLIVIE" RUSSIAN OLIVIER SALAD RECIPE

Steps:

• Cook the cauliflower and carrots together on the stove or in the microwave.Stove method: Fill a pot with water and add a tablespoon of salt. Bring to a boil. Add the small cauliflower florets and diced carrots. Simmer for about 5 minutes, until very tender. Drain well.Microwave method: Add the small cauliflower florets, diced carrots, and 2 tablespoons water to a large bowl. Microwave for 10 minutes on high, stirring halfway through. (You can cover with plastic wrap if it doesn't touch the cauliflower, which will make it cook faster.) Drain well.
• While the cauliflower and carrots are cooking, dice the pickles, eggs, and ham.
• Whisk together the mayo, Dijon mustard (if using), salt, and pepper, to taste. (The dressing should be on the salty side, because it will coat the remaining ingredients that are completely unsalted.)
• Stir together the cooked cauliflower, cooked carrots, pickles, eggs, ham, and peas. Stir in the mayo dressing mixture.
• Cover and refrigerate for at least an hour. Salat olivie will keep well overnight, or even for a few days if needed.