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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

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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.

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Questions

What is Olivier Salad?

A classic cold salad made with diced vegetables, chicken, hard-boiled eggs, and green peas tossed in a light mayonnaise dressing. This reference files it under Russian salad: made on the stovetop, rated easy and about 45 minutes start to finish.

How much time should I plan for Olivier Salad?

As written, 45 minutes: 20 of prep and 25 of cooking. The longest single stretch is the hands-off wait in step 5, 1 hour. That wait sits outside the stated prep and cook times, so plan around it.

What internal temperature should Olivier Salad reach?

For Olivier Salad, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

Can I use chicken thighs instead of chicken breasts in Olivier Salad?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Olivier Salad uses 1 lb chicken breast, diced.

How do I store and reheat Olivier Salad?

The base of Olivier Salad is potatoes, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

Serve it with

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