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Olivier Salad

A classic cold salad made with diced vegetables, chicken, hard-boiled eggs, and green peas tossed in a light mayonnaise dressing.

45 minEasyServes 6340 cal/serving

RussianSaladStovetopStandardGluten-FreeNut-FreeDairy-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 lbs Yukon Gold potatoes, diced
  • 1 lb carrots, diced
  • 1 lb chicken breast, diced
  • 4 hard-boiled eggs, diced
  • 1 cup dill pickles, diced
  • 1 cup frozen green peas, thawed
  • 1/2 cup mayonnaise
  • 1 tsp salt
  • 1/2 tsp black pepper, ground

Instructions

  1. 1

    Boil whole potatoes and carrots until tender, about 20 minutes, then cool, peel, and transfer 2 lbs diced Yukon Gold potatoes and 1 lb diced carrots to a large bowl.

  2. 2

    Simmer 1 lb chicken breast in water for 12 to 15 minutes until the internal temperature reaches 165°F, then cool and diced.

  3. 3

    Add 4 diced hard-boiled eggs, 1 cup diced dill pickles, and 1 cup thawed frozen green peas to the bowl with the vegetables and cooked chicken.

  4. 4

    Fold in 1/2 cup mayonnaise, 1 tsp salt, and 1/2 tsp ground black pepper until thoroughly combined.

  5. 5

    Chill in the refrigerator for at least 1 hour before serving.

Questions

How long does Olivier Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Olivier Salad?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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