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Olivier with purple potatoes and fresh cucumber

Olivier Salad with Purple Potatoes and Fresh Cucumber

An original take on the classic New Year's Olivier salad with chicken! The traditional recipe for the most popular New Year's salad — Olivier — made here with chicken and vegetables. Here's an easy, clear way to make it!

Natalia Tsybulskaya

Recipe author

Olivier with purple potatoes and fresh cucumber

Composition / ingredients

Servings:

Chicken breast

300

Potatoes

Carrot

Eggs

Dill pickle

Fresh cucumber

0.5

Green peas

Salt

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 9 g

Fats 24 % 5 g

Carbohydrates 33 % 7 g

104 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather all your ingredients. The chicken can be from any part of the bird, but breast or thigh is preferable. You'll want both a fresh cucumber and a dill pickle (you can use a sweet-pickled cucumber in place of the pickle). Use larger, ideally farm-fresh eggs. The peas can be canned or frozen — if frozen, thaw them first.
Step 2:

Boil the chicken in lightly salted water for about 25 minutes. Cool it and cut it into small pieces.
Step 3:

Boil the carrot, potatoes, and eggs until done, then cool and peel them. I use purple potatoes — they taste just like regular potatoes, only the color is more vivid.
Step 4:

Cut the potatoes into small cubes.
Step 5:

Cut the carrot into small cubes as well.
Step 6:

Rinse the cucumbers well and dice them small too.
Step 7:

Chop the eggs.
Step 8:

Mix everything together. Drain the peas and add them to the salad. If you like, you can add chopped onion to the finished salad, though it's not in the traditional version. If you do add onion, I'd suggest adding it just to the portion you're putting on the table, rather than to the whole batch.
Step 9:

Dress with mayonnaise, salt to taste, and serve.
Step 10:

Enjoy!

Originally, this salad's ingredients included boiled grouse and partridge set in a broth jelly. Around the rim of the plate sat crayfish tails with little pieces of tongue, all dressed in a homemade Provençal sauce. In the center rose a mound of potatoes with pickles, slices of boiled egg, and red caviar for garnish. Many Russians who loved good food paid no attention to the beautiful arrangement and just mixed it all up with a spoon, eating the salad with gusto. Seeing this, the chef combined all the components and dressed them with the sauce — and so the Olivier salad was born. Over time, the grouse gave way to chicken and then to sausage, capers were replaced by green peas, and the red caviar and crayfish tails faded away.