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  • 1 whole chicken breast, poached, boned, and skinned
  • 1 lb. all-purpose potatoes, boiled in their skins and peeled
  • 2 medium pickles, deli-style Claussen Kosher pickles
  • 1 c. cooked fresh or frozen peas
  • 1 med. onion, finely chopped
  • 1 Tbsp. finely chopped dill
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 hard-cooked eggs, peeled and sliced thin
  • 6 green olives
  • 8 sprigs parsley


  • Cut the cooked chicken and potatoes into 1/2-inch dice. Dice the pickles in 1/2-inch dice. In a large bowl, combine the meat, potatoes, pickles, green peas,onion, and dill. Add the mayonnaise and mix gently, so that the ingredients are not mashed.
  • There are two ways to serve Salat Olivier: It can be shaped into a pyramid on a platter and decorated with the hard-cooked eggs, olives, and parsley; or the mixture can be formed into 12 balls and decorated individually.
  • For individual portions, reduce the amount of mayonnaise to make the salad a bit firmer. Refrigerate the salad until serving time.

Categories: Eastern European  Main Dish 
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