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Olivier Salad

Olivier Salad Recipe

Yekaterina Smith
Course Main Course
Cuisine Russian
Servings 12 servings


  • 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)


  • 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.
Keyword dill pickles, egg salad, mayonnaise, mayonnaise salad, potato salad