Russian Salat Olivier

Category : Poultry

Author : Annie

Hits : 1608

Rating :


Date : 13/12/2001


1/2 lb cooked chicken, cut into bite-size pieces
2 1b boiled potatoes (about 4 medium), cooked & cut into
1 large carrot, cooked and sliced into thin rounds
3/4 cup shelled peas, cooked
1 orange, peeled and cut into 1-inch chunks
2 tart apples, cooked, but not peeled, diced
2 whole green onions, chopped
3 hard boiled egg yokes
3 tbsp olive oil
3 tbsp white wine vinegar
3/4 cup mayonnaise
3/4 cup sour cream
Freshly ground pepper
Chopped parsley or dill


Combine chicken, egg, potatoes, carrot, peas, orange, apples and green onions in bowl and mix. Press hard cooked egg yolks through fine sieve. Mix in 2 tablespoons olive oil until smooth and creamy. Stir in 2 tablespoons vinegar, 1/2 cup mayonnaise, and 1/2 cup sour cream. Season to taste with salt and pepper. Pour over salad and mix thoroughly. Turn salad into clean bowl and chill, covered, overnight.

When ready to serve, form salad into high mound on platter. Mix remaining 1/4 cup mayonnaise, 1/4 cup sour cream , 1 tablespoon olive oil, 1 tablespoon vinegar. Pour dressing over the top of mound so it cascades down the sides. Garnish the salad with any left over carrot rounds and chopped parsley. Makes 8-10 servings.

NOTE: Ingredients for this salad may be varied. Try substituting fresh peaches in season for oranges, or crab meat for chicken.

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