Best Russian Salad Salad Olivier Recipes

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RUSSIAN POTATO SALAD (SALAD OLIVIER)



Russian Potato Salad (Salad Olivier) image

Make and share this Russian Potato Salad (Salad Olivier) recipe from Food.com.

Provided by blazer380

Categories     Potato

Time 2h

Yield 10-15 serving(s)

Number Of Ingredients 16

6 medium russet potatoes
5 large carrots
1 (15 ounce) can sweet peas
1 bunch green onion
3 hot dogs (also works with cooked chicken bits or bologna)
6 polish dill pickles (or regular pickles if you want less spiciness)
1 bunch fresh cilantro
5 eggs
1 bunch fresh dill
1 tablespoon dry oregano
1 tablespoon crushed black pepper
2 teaspoons crushed white pepper
8 ounces regular sour cream
5 tablespoons regular mayonnaise
1 tablespoon horseradish sauce (Boar's Head Pub Style sold at Kroger)
2 teaspoons sriracha hot chili sauce (optional)

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



Salad Olivier - Russian Potato Salad image

One of the most traditional Russian salads, it was originally created by the French Chef, M. Olivier, but claimed by the Russians as one of their dishes. It is certainly become a big part of the Russian life and everyone knows how delicious this salad can be. Ironically, there are many different recipes. You can choose to add meat to it or serve it meatless. This recipe uses boiled chicken but some people use bologna as well. This salad is delicious when served fresh but even better when it has been refrigerated for a few hours or even overnight.

Provided by JackieOhNo

Categories     Potato

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

2 cups boiled chicken
2 -3 potatoes
2 -3 hard-boiled eggs
2 -3 dill pickles (pickled with salt not vinegar)
3 -4 tablespoons mayonnaise
1 bunch green onion
1 bunch dill, chopped
1 cup sweet peas (fresh or thawed, if frozen)
2 carrots
salt and pepper, to taste

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).

Nutrition Facts : Calories 146.2, Fat 4.5, SaturatedFat 1, Cholesterol 64.1, Sodium 285.4, Carbohydrate 21.8, Fiber 4.1, Sugar 4.3, Protein 5.6

RUSSIAN POTATO SALAD (SALAT OLIVIER)



Russian Potato Salad (Salat Olivier) image

This very flexible salad is great with meats, on picnics, with all sorts of things. It is fine in the fridge for a few days. Vary the ingredients and seasonings to taste (and convenience). The finer the chopping, the more "gourmet" it is to Russians. The technique here is easy; it just takes a lot of chopping, so give yourself enough time.

Provided by Sarah Chana

Categories     Potato

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 11

6 potatoes, parboiled, peeled, and chopped
6 eggs, hardboiled, peeled and chopped
6 pickles, chopped
1/2-3/4 lb of cooked meat, chopped (e.g., coldcuts, leftover roast beef or chicken)
1 (14 ounce) can peas, well drained
6 -8 scallions, chopped
salt, pepper to taste
mayonnaise
3 large carrots, parboiled, peeled, and chopped
1/2-1 cup sauerkraut, drained and chopped
1 cup cooked beans, well drained

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.

Nutrition Facts : Calories 192.4, Fat 3.2, SaturatedFat 1, Cholesterol 111.6, Sodium 456, Carbohydrate 32.8, Fiber 6.5, Sugar 5.3, Protein 9.1

RUSSIAN STYLE SALAD(SALAT OLIVIER)



Russian Style Salad(Salat Olivier) image

This is a popular cold dish in Russia, but was actually crated by a Frenchman, Monsieur Olivier, at his Moscow restaurant, L'Ermitage, in the late 1800's. He then went on to cook for Russia's last czar, Nicholas ll. The original recipe called for 6-8 oz. chicken,diced, but I have left it out, to make this vegetarian. Feel free to add the chicken back in, if you like!

Provided by Sharon123

Categories     Vegetable

Time 50m

Yield 4-8

Number Of Ingredients 13

2 medium waxy potatoes
3 carrots, trimmed
1/4 cup sweet onion, chopped
1 cucumber, seeded, diced
1 large deli style pickle, diced
1/2 cup frozen peas, thawed (or canned, drained peas)
2 hard-boiled eggs, peeled, diced
4 sprigs fresh dill, chopped (or 1 tsp. dried)
6 sprigs parsley, chopped
1/2 cup mayonnaise
2 tablespoons white wine vinegar
salt
pepper

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!

Nutrition Facts : Calories 286.9, Fat 12.9, SaturatedFat 2.4, Cholesterol 100.9, Sodium 594.1, Carbohydrate 37.2, Fiber 5.3, Sugar 8.1, Protein 7.7

RUSSIAN POTATO AND BEEF SALAD 'OLIVIER'



Russian Potato and Beef Salad 'Olivier' image

A different kind of salad, but so good!

Provided by Anya

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 50m

Yield 16

Number Of Ingredients 10

1 russet potato
3 carrots
3 eggs, or more to taste
1 pound bologna, cut into pieces
1 (15 ounce) can peas, drained
3 dill pickles, diced
⅓ cup diced onion
1 teaspoon fresh dill, or to taste
salt and ground black pepper to taste
2 cups mayonnaise

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.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 7.6 g, Cholesterol 61.8 mg, Fat 31 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 7 g, Sodium 524.1 mg, Sugar 2.3 g

SALAT OLIVIER (RUSSIAN SALAD)



Salat Olivier (Russian Salad) image

My mother used to make this most every Russian Orthodox Easter for the feast that typically follows midnight mass. I think she got it from my Baba (grandmother), so it's definitely authentic.

Provided by kimberlynewport

Categories     Chicken Breast

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 30

4 medium potatoes, cooked and 1/2-inch diced
2 1/2 hard-boiled eggs, chopped
1 1/2 lbs ham, 1/2-inch dice
1 medium cucumber, peeled, quartered and cut into 1/2-inch pieces
2 -3 large apples, sweet, cored and cut into 1/4-inch pieces, coated with
2 -3 tablespoons lemon juice
3 tablespoons green olives, chopped, pitted
1/4 cup celery, finely diced
3/4 cup peas
5 -6 cups water
1 large onion, studded with
2 cloves
2 stalks celery & leaves, coarsely chopped
1 bay leaf
1 carrot, coarsely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
3 whole chicken breasts (approx. 3 lbs)
1 1/2 cups mayonnaise
2/3-1 cup sour cream
3 tablespoons Dijon mustard
1/2 cup dill pickle, small cubed
1 -1 1/2 tablespoon onion, grated
2 tablespoons capers
salt
pepper
3 tablespoons dill, minced
3 small-medium tomatoes, cut into wedges
2 1/2 hard-boiled eggs, sliced

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.

Nutrition Facts : Calories 585.3, Fat 30.3, SaturatedFat 8.1, Cholesterol 201.5, Sodium 1843.7, Carbohydrate 37.9, Fiber 5.2, Sugar 11.9, Protein 40.8

RUSSIAN SALAD (SALAD OLIVIER)



RUSSIAN SALAD (SALAD OLIVIER) image

This would be a great dish for pitch-in dinners in the summertime. Or any other time, for that matter. It's loaded with healthy vegetables and is very popular in India. Recipe: enjoyindianfood.blogspot.com Photo:thankgodforlife.blogspot.com

Provided by Ellen Bales

Categories     Other Salads

Time 35m

Number Of Ingredients 13

1 c yellow corn, frozen
1 c green peas, frozen
1 c green beans, cut into 2-inch pieces, frozen
1 small red delicious apple, unpeeled but cored
1 c carrot, peeled and diced
1 c potato, peeled and diced
1 stalk(s) celery, finely chopped
1 c mayonnaise
2 Tbsp milk
1 Tbsp sugar
salt to taste
1 pinch ground black pepper
1 dash(es) mustard, yellow or brown

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



Healthy

This is a healthy version of the popular Salat Olivie ("????? ??????")! Everyone will love this Russian Olivie Salad recipe - lower in carbs but just as delicious! It's easy to make and stores well.

Provided by @MakeItYours

Number Of Ingredients 10

1 large head Cauliflower ((cut into small florets, ~6 cups florets))
1 cup Carrots ((diced small))
1/2 24 fl oz jar Pickles ((drained, diced small))
10 large Egg ((hard boiled, diced))
1/2 lb Ham ((diced small; try to look for uncured, no sugar, or if you can't find that,
1/2 15-oz can Peas ((drained; skip for paleo or whole30))
1 1/2 cup Mayonnaise
1 tbsp Dijon mustard ((optional))
3/4 tsp Sea salt ((to taste))
1/4 tsp Black pepper

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.

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