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.
Serves 8-10 as an appetizer or 6 as an entree
Ingredients
1 whole chicken breast, poached, boned, and skinned, or 1/2 pound lean cooked veal.
1 pound all-purpose potatoes, boiled in their skins and peeled.
2 medium Cucumbers in Brine.
1 cup cooked fresh or frozen peas.
1 medium onion, finely chopped.
1 cup Mayonnaise.
2 hard-boiled eggs, peeled and quartered.
8 large black Greek olives.
8 sprigs parsley.
Method
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.
Serves 8-10 as an appetizer or 6 as an entree
Ingredients
1 whole chicken breast, poached, boned, and skinned, or 1/2 pound lean cooked veal.
1 pound all-purpose potatoes, boiled in their skins and peeled.
2 medium Cucumbers in Brine.
1 cup cooked fresh or frozen peas.
1 medium onion, finely chopped.
1 cup Mayonnaise.
2 hard-boiled eggs, peeled and quartered.
8 large black Greek olives.
8 sprigs parsley.
Method
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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