This is a traditional Russian salad that can be found on every single festive table in Russia. Any kind of celebration, New Year, Birthdays, Anniversaries and so on, this table will be present on the table. It is a very delicious and filling salad, that can very well replace a whole meal.
This was one of my most favorite salads to eat as a kid.
Wash and boil, in skins, potatoes and carrots. Cooking them in skins helps them to keep shape and not fall apart. They can be cooked in the same pot. The vegetables can also be baked, if desired.
After the carrots and potatoes have been fully cooked, drain the water and allow them to cool down a bit, to be able to handle them.
Once cooled, peel the skins. For carrots, you can just scrape them a bit with a knife, potatoes should peel quiet easily.
Boil and peel the eggs.
Roast or boil the chicken thighs. Allow to cool down.
Once all the meat and vegetable have been cooked, peeled and cooled, you can start cutting everything.
Cut everything into small cubes. And place in a large bowl.
Drain the canned green peas. Add to the bowl with chicken and vegetables.
Season with salt and pepper, to taste.
Season with mayonnaise.
Here you can decide how you want to handle the mayonnaise part. This recipe makes a lot of salad. I prefer to split the salad into serving parts. If i don’t plan to use all of the salad at once, or I am not sure if all of it will be eaten, just take part of it, put in a bowl and add the required amount of mayo. The remainder of the salad, can be refrigerated in an air tight container. It will last longer without the mayo. But it’s up to you.
Garnish with parsley, optional.
Enjoy!
Russian Olivie Salad
Ingredients
- 5 medium potatoes
- 2 – 3 medium carrots
- 4 large eggs
- 1 can (400 g) green peas
- 4 chicken thighs, boneless and skinless
- 5 – 6 medium pickled cucumbers (gherkins)
- 1 cup (200 ml) mayonnaise, or more
- salt, to taste
- freshly ground black pepper, to taste
Instructions
- Wash and boil, in skins, potatoes and carrots. Cooking them in skins helps them to keep shape and not fall apart. They can be cooked in the same pot. The vegetables can also be baked, if desired.After the carrots and potatoes have been fully cooked, drain the water and allow them to cool down a bit, to be able to handle them.Once cooled, peel the skins. For carrots, you can just scrape them a bit with a knife, potatoes should peel quiet easily.
- Boil and peel the eggs.
- Roast or boil the chicken thighs. Allow to cool down.
- Once all the meat and vegetable have been cooked, peeled and cooled, you can start cutting everything.
- Cut everything into small cubes. And place in a large bowl.
- Drain the canned green peas. Add to the bowl with chicken and vegetables.
- Season with salt and pepper, to taste.
- Season with mayonnaise. Here you can decide how you want to handle the mayonnaise part. This recipe makes a lot of salad. I prefer to split the salad into serving parts. If i don't plan to use all of the salad at once, or I am not sure if all of it will be eaten, just take part of it, put in a bowl and add the required amount of mayo. The remainder of the salad, can be refrigerated in an air tight container. It will last longer without the mayo. But it's up to you.
- Garnish with parsley, optional.Enjoy!
