Russian Olivier Salad Recipe

Heirloom Eats

heir·loom (noun): a valuable object that has belonged to a family for several generations

From furniture and faith to collectibles and character traits, there are a lot of things that get passed down over the course of a family’s history, and recipes are no exception. But a recipe nurtured by generations of love and care is so much more than the food it creates. It’s also a reminder of the laughter and light that can happen when a family comes together. 

Photography by Rich Smith

Olivier Salad Recipe

Yekaterina (Kat) Smith with Olive Smith | Signal Mountain

 

Kat Smith and her daughter Olive with family photos and their family's Olivier Salad

Beaty Fabricating Ad

“I was born and raised in Russia and moved to the United States when I was 15 years old. My earliest childhood memories are of family and friends gathering around the table, sharing conversations, laughter, and food. In Russia, food has always been a big part of the culture – something with deep roots and meaning. One of my favorite Russian dishes is Olivier salad. It’s a nostalgic recipe dating back to the 1800s and to this day is a staple at a Russian holiday table. I learned how to make Olivier salad from my mom and grandmother, and I make it for my family every year for the holidays. As a way of honoring the memory of the two most important and cherished women in my life, I will pass this recipe and tradition on to my children.” – Yekaterina Smith

Yadi Rosales web ad

Russian Olivier Salad

 

Ingredients

  • 8 small or 4 medium golden potatoes, peeled and boiled 
  • 1½ cups baby carrots, boiled 
  • 5 eggs, hard-boiled
  • 20 oz. chicken breasts, cooked 
  • 1 small onion
  • 1 large Granny Smith apple
  • 1 (16 oz.) jar dill baby pickles, drained
  • 1 (15 oz.) can sweet green peas, drained
  • Salt and pepper, to taste
  • 1 cup mayonnaise
  • Fresh dill and/or parsley, chopped (optional)

Directions

Ensure all of the ingredients are at room temperature. Dice potatoes, carrots, eggs, chicken, onion, apple, and pickles into small cubes (approximately 1/8 of an inch). Put diced ingredients in a large bowl and add green peas. Stir to combine and season with salt and pepper to taste. Fold in mayonnaise just before serving and garnish with dill and/or parsley.

Note: Best served chilled.

Chattanooga Airport ad

 

Olivier Salad

Olivier Salad Recipe

Yekaterina Smith
Course Main Course
Cuisine Russian
Servings 12 servings

Ingredients
  

  • 8 small golden potatoes, peeled and boiled (or 4 medium golden potatoes)
  • cups baby carrots, boiled
  • 5 eggs, hard-boiled
  • 20 oz. chicken breasts, cooked
  • 1 small onion
  • 1 large Granny Smith apple
  • 1 jar dill baby pickles, drained (16 oz.)
  • 1 can sweet green peas, drained (15 oz.)
  • Salt and pepper, to taste
  • 1 cup mayonnaise
  • Fresh dill and/or parsley, chopped (optional)

Instructions
 

  • Ensure all of the ingredients are at room temperature. Dice potatoes, carrots, eggs, chicken, onion, apple, and pickles into small cubes (approximately 1/8 of an inch).
  • Put diced ingredients in a large bowl and add green peas. Stir to combine and season with salt and pepper to taste.
  • Fold in mayonnaise just before serving and garnish with dill and/or parsley.

Notes

Note: Best served chilled.
Keyword dill pickles, egg salad, mayonnaise, mayonnaise salad, potato salad
Patton Albertson & Miller ad

You Also Might Like

Chef’s Choice – Just Delizioso

Ever wondered what the chef's favorite dish is? Wonder no more!   by Laura Childers | Photography by Med Dement Read more

Sizzling Sensations

Tender and Savory dishes from around Chattanooga. By Laura Childers | Photography by Med Dement     Bald Headed Bistro Read more

Smokin’ Southern BBQ

Fall-Off-The-Bone Favorites by Laura Childers | Photography by Med Dement   Southern Star – Slow-Smoked BBQ Pork  The BBQ pork Read more

International Cuisines

A Taste for Every Palate by Laura Childers | Photography by Med Dement   Marco’s – Fried Egg Carbonara This Read more

Primo Pasta

A Cornucopia of Flavors by Laura Childers | Photography by Med Dement   Alleia – Handmade Pappardelle Pasta with Braised Read more

Taste of the City: Ají Peruvian

A WORLD OF FLAVORS In an unassuming corner of Ooltewah, under the careful culinary guidance of a small family, a Read more