Olivier Salad is a Russian salad which is very popular in Persia and some European countries. It can be a dip or salad for parties or picnic, a good dish for holidays of new year, and also is very good wrap for kids school lunch. This salad will stay very fresh in fridge for days and anytime you open the fridge door get a spoon of that 😉.

Cook time: 20 minutes

Preparation time: 40 minutes

Total time: 1 hours

Servings: 10-12 people

Course: Appetizer, Salad, Dip

Cuisine: International/Russian

Ingredients

3 big potatoes

1 whole chicken breast

5 eggs

1 lb pickle

1 big carrot

1 1/2 cooked green peas

2 cups Greek yogurt

2 cups mayonnaise

How to Make

In a large pot, add potatoes and eggs. Cover completely with water. Bring to a boil and cook about 20-25 minutes or until a knife pierces through easily. (Don’t overcook. Remove eggs and potatoes from water, set aside to cool.)

Cook chicken breast with a cup of water, salt and pepper and cool it down.

Mince carrot and pickles.

You can cube the potatoes and eggs or shred them. My style is shredding. I also cube half of pickle and shred the second half for better texture and taste.

In a large bowl mix all the ingredients and add mayonnaise, yogurt, salt and pepper and 1/4 cup of chicken broth from cooked chicken breast.

If you want to keep some in the fridge is better to put the mix in the fridge and add the mayo and yogurt 3 hours before serving.

Some recipes use bologna instead of chicken or vegetarians can make it without meat.