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Russian Olivier Salad

  • 460 g chicken breast, cooked
  • 6 pcs white potatos
  • 6 pcs eggs
  • 400 g green peas, canned
  • 280 g mayonnaise, home-made
  • 4 pcs pickles, shredded
  • 1/2 tbsp dill weed, fresh, chopped
  • 1 tsp fresh ground salt
  • 1 tsp freshly ground black pepper

  1. Place the potatoes and eggs in separate pots, cover with water and bring to a boil over high heat.
  2. Turn the heat down to medium once they begin to boil. Cook the eggs about 12 minutes and potatoes for 20 minutes. Peel the eggs and potatoes.
  3. Chop the chicken and potatoes into 1cm cubes and add them to a large bowl.
  4. Chop 5 1/2 eggs into 1cm dices and add to the bowl; reserve the half for garnishing.
  5. Add green peas, drained to the bowl as well as pickles; season with salt and pepepr.
  6. Add mayonnaise and dill; stir to combine; if needed, add more mayonnaise (preferably homemade mayonnaise.)
  7. Set in fridge to chill for at least 1 hour.
  8. Serve garnished with egg and green peas.

Good points

  • Low in saturated fat
  • High in iron
  • Very high in niacin
  • High in phosphorus
  • High in selenium
  • Very high in vitamin B6
  • Very high in vitamin C

Preparation time: 90 min
Portions: 6
Difficulty: easy
Cuisine: Russian
General (in 1 portion)
Calories: 414.68 kcal
Carbohydrates: 28.9 g
Cholesterol: 226.41 mg
Sugar: 6.76 g
Protein: 27.9 g
Fat: 20.78 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com