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

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“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

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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.

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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
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