Salad Olivier
"This salad is the creation of a French chef, M. Olivier, who in the 1860s opened a fashionable restaurant in Moscow called The Hermitage. The present-day version has veered quite far from the original, but Salad Olivier continues to be a favorite hors d'oeuvre and side dish for entrees."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 whole chicken breast, poached, boned, and skinned (or 1/2 pound lean cooked veal)
- 1 lb potato, boiled in their skins and peeled
- 2 medium cucumbers (in Brine)
- 1 cup peas, cooked (fresh or frozen)
- 1 medium onion, finely chopped
- 1 cup mayonnaise
- 2 hard-boiled eggs, peeled and quartered
- 8 large black Greek olives
- 8 sprigs parsley
directions
- Cut the cooked chicken and potatoes into 1/2-inch cubes.
- Peel the cucumbers and also cut into 1/2-inch cubes.
- In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion.
- Add the mayonnaise and mix gently, so those ingredients are not mashed.
- Refrigerate the salad until serving time (but for no longer than 4 hours).
-
Variation:
- Vegetable Salad Olivier.
- Omit the chicken or veal to make a delicious meatless side dish.
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RECIPE SUBMITTED BY
Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat!
Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients.
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