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Olivier Salad with Chicken and Pickled Cucumbers
Instructions
I lay out all the products on the work surface: chicken fillet, potatoes, carrot, eggs, pickled cucumbers, onion, canned peas, mayonnaise and dill. All the products should be fresh and of good quality – the quality of the ingredients directly affects the final taste of the salad.
I put the chicken fillet (250 g) into a saucepan with cold water, bring it to the boil, skim off the foam and simmer for 20 minutes until done. I cool it completely right in the broth (at least 30 minutes) – this is the key to juiciness. At the same time I boil the potatoes (3 pcs) in their skins for 15–20 minutes until done. I peel and cut the cooled products into even 0.5 cm cubes – and combine them in a large bowl.
I boil the carrot (1 pc) in its skin for 25 minutes until completely soft. I cool it fully, peel it and cut it into 0.5 cm cubes – the same size as the other ingredients. Cutting everything to the same size is the key to a beautiful presentation of the salad. Mismatched cubes look untidy.
I cut the pickled cucumbers (2 pcs) into small 0.5 cm cubes – the same size as the other products. If the cucumbers are very salty, I squeeze them lightly from the brine before cutting. I use good barrel-fermented or vinegar-pickled cucumbers – they give Olivier its characteristic flavour.
I hard-boil the eggs (4 pcs) for 10 minutes after the water comes to the boil, cool them completely in iced water and peel them. From the whites of 1–2 eggs I cut out pretty “petals” to decorate the flowers on top of the salad. I grate half a yolk on a fine grater for the flower centres. I cut the remaining eggs into 0.5 cm cubes and add them to the main bowl with the salad.
I open the can of peas (150 g) and drain them thoroughly in a sieve or colander so that all the liquid runs off. Wet peas will “leak” into the salad and make the dressing runny. Pat them lightly with a paper towel to be sure.
I finely chop the onion (½ pc) into 3–4 mm cubes – fine chopping lets the onion “dissolve” into the salad without standing out as sharp pieces. I add it to the bowl with the other ingredients. If you like, you can use marinated onion or scald it with boiling water to soften its sharpness.
I add the mayonnaise (3–4 tbsp) to the bowl and mix thoroughly from the bottom up with a spatula until evenly distributed. Do not press down on the mixture – the delicate products may smear and lose their shape. Adjust the amount of mayonnaise to taste – do not drown the salad in dressing.
I salt and pepper to taste, carefully – remember that the pickled cucumbers and mayonnaise already contain salt. It is better to under-salt and serve salt separately at the table than to over-salt the whole salad. The pepper is freshly ground black; you can replace it with a blend of peppers for extra spice.
I transfer the finished Olivier salad into a nice serving bowl or a clear glass dish. You can use a cooking ring for a neat, even shape – I press the salad to make it compact and then lift off the ring. I smooth the top with a spatula for a flat surface.
I decorate the top of the salad with “flowers”: I arrange the egg-white petals in a “daisy” shape around the centre, with centres made from grated yellow yolk. I add sprigs of fresh dill and peas as the “green leaves” of the flowers. The Olivier salad with chicken and pickled cucumbers is ready!
Tips
- 1
Always cool the chicken fillet RIGHT IN THE BROTH – this is the “secret” to juicy, tender chicken in the salad, with no drying out.
- 2
Cut all the ingredients into the SAME 0.5 cm cubes – this is the key to a beautiful, restaurant-style presentation of the salad.
- 3
Make the egg “flower” decoration just before serving, so the garnish does not “wilt”. On a similar principle I make the classic Olivier with sausage.
- 4
Instead of chicken you can use beef (boiled), pork (boiled) or the classic “Doctor’s” sausage for an authentic Soviet classic.
FAQ
Can you make Olivier with fresh cucumbers? +
Yes, you can use fresh cucumbers instead of pickled ones – this gives a “lighter” summery version of the salad with a milder note. But the taste will differ greatly from the classic Olivier – pickled cucumbers give that characteristic touch, with a piquant tang and crunch that fresh ones do not have. For a compromise, use 50/50 fresh and pickled cucumbers – the mild ones will “dilute” the salt. Fresh cucumbers will also “leak” into the salad and make it watery – pat them dry before adding. The classic version is with pickled cucumbers.
How long does Olivier keep in the fridge? +
A finished Olivier salad keeps in the fridge for up to 2 days in a tightly closed container. Without the mayonnaise dressing – up to 3 days (dress it before each serving). After 2 days the cucumbers release juice, the potatoes turn “woody”, and the mayonnaise separates – the salad loses its freshness and shape. Do not leave it at room temperature for more than 2 hours – mayonnaise and chicken spoil quickly in the warmth. For a large festive amount, prepare it in batches and dress it in stages. Ideally, eat it within 1–2 days for the best taste.
What can replace mayonnaise in Olivier? +
“Healthier” alternatives work well: homemade mayonnaise without preservatives (the classic substitute), 20% sour cream (a more “Russian” option), Greek yogurt (diet-friendly), or a 50/50 mix of sour cream and Greek yogurt (a compromise option). For those who like things “light” – yogurt with mustard and lemon juice. The calorie count will drop from 124 kcal to 90 kcal per 100 g. Each substitute gives the salad its own character. Mayonnaise binds all the ingredients best and gives that characteristic “Olivier” flavour, while substitutes take some getting used to.
What to serve with Olivier on the festive table? +
It is ideal as part of a festive appetiser spread: with herring under a fur coat, mimosa salad, aspic, a meat platter, a fish platter and olives. For drinks – brut champagne (the New Year classic), semi-dry white wine (Riesling), vodka (the Russian tradition), or non-alcoholic options such as kvass or fruit drink. For a buffet table, serve it in individual portions in small tartlets or martini glasses. Garnish with sprigs of parsley, dill or spring onion for a touch of colour. It is perfect for New Year, birthdays, anniversaries and any festive Russian gathering.
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