Olivier salad is not just an appetizer, but a dish that has become a true symbol of New Year’s gatherings. I make it every year – and not just on holidays – because this salad always brings a sense of warmth, family, and home comfort. Instead of exotic ingredients from the old recipe, I use simple foods: boiled chicken breast, eggs, vegetables, pickles, and canned peas. I mix it all with mayonnaise – it gives the salad that smoothness and completeness we all love.
Olivier is great for large gatherings and family feasts. You can prepare a large portion the day before – the flavors develop and it becomes even tastier. I like serving the salad in a deep ceramic bowl, decorated with sprigs of greens or slices of egg. It’s also easy to pack in containers if you need to take it with you.
Sometimes I add a bit of apple or a splash of lemon juice if I want a fresher flavor. But even without these variations, the salad turns out full-bodied, rich, and always brings positive emotions. It’s the kind of recipe you want to come back to every year – and not just on New Year’s.
Ingredients for the Olivier Salad Recipe
How to Make Olivier Salad
Preparing the Meat
I rinse the chicken breast and boil it in salted water over low heat for 20-25 minutes. The meat should be tender but not overcooked. After boiling, I always let it cool so it’s easy to cut into even cubes. This is the foundation of the flavor, so it’s important not to rush this step.
Vegetables and Eggs
I boil the potatoes and carrots with their skins on to preserve maximum flavor. I cook the eggs separately until hard-boiled. After cooling, I peel the vegetables and cut them into cubes, and chop the eggs more finely so they are evenly distributed throughout the salad. If the carrot is large, I use only part of it.
Pickles and Peas
I always dice the pickles very finely – this way they don’t overpower the texture. If they’re juicy, I squeeze them a bit – otherwise the salad may turn out watery. I simply drain the green peas in a sieve to remove excess liquid. It’s a small thing, but important for the right consistency.
Combining the Ingredients
In a large bowl, I combine the chicken breast, vegetables, eggs, pickles, and peas. I add salt, pepper, and gradually – mayonnaise. I usually start with 2-3 spoonfuls and add more if needed. I gently mix with a spoon so the cubes stay intact – I like the salad to have a clean, neat structure.
Chilling and Serving
I always place the salad in the refrigerator for at least an hour. During that time, it has time to set and the flavors blend together. Before serving, I decorate it with a sprig of parsley or shape it into a ring. This is a simple but very effective presentation that always brings smiles to the table.
Tips
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To make the salad more delicate, I sometimes use homemade mayonnaise or mix store-bought with a spoon of sour cream. This adds creaminess and reduces richness – especially helpful when the salad is served alongside many other dishes.
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If you want the potatoes to hold their shape, let them cool completely before cutting. I always cook the vegetables in advance and leave them overnight in the fridge – this way they’re easy to chop and the salad looks tidy.
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Avoid over-salting: both pickles and peas already contain salt. I always taste the salad before adding the final salt – better to underseason slightly than try to fix an overly salty dish later.