Salad Olivier—Russian Salad

In the Soviet Union, this is a delicious dish and is a staple at any holiday meal. It is easy enough to make any time, keeps very well in the fridge, and makes a filling and tasty meal any time of day. There any many variations of this classic dish. Recipe Editor Note – we recommend all organic ingredients and pasture-raised chicken and eggs, preferably soy and corn-free. In addition, raw pickles that have been traditionally fermented.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

You will need roughly equal quantities of potatoes, carrots, peas, eggs, pickles, and chicken by volume.

Step 2

Without peeling, steam or boil the carrots and potatoes until they can be pierced easily with a sharp knife. I prefer steaming. Take care not to overcook the potatoes.

Step 3

If using frozen peas, steam them until bright green, about 2 minutes. If using canned peas, drain them.

Step 4

Let potatoes and carrots cool, then peel them. Dice potatoes, carrots, eggs, pickles, and chicken into 1/4 inch cubes. Add peas and mix well.

Step 5

Make dressing by mixing 2/3 mayonnaise and 1/3 sour cream together. Add enough to salad to coat well. Taste salad. If it is not tangy enough, add more pickles. Serve and enjoy! This dish is even tastier after a night in the fridge.

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