Salad a la Russe - Salat Olivier Recipe

Name: Salad a la Russe - Salat Olivier
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (475 ml) diced cooked chicken; 1 cup (225 ml) diced lean cooked ham; 2 cups (475 ml) peeled and diced cooked potatoes; 1 cup (225 ml) peeled and diced cooked carrots; 1/2 cup (125 ml) peeled and diced cooked beets; 1/2 medium cucumber, peeled, seeded and diced; 2 hard-boiled eggs, chopped; 4 scallions, very thinly sliced; 1 cup (225 ml) mayonnaise; 1/2 cup (125 ml) sour cream; 1 tbsp (15 ml) Dijon mustard; 2 dill gherkins, diced; 2 tbsp (30 ml) finely chopped fresh dill; salt and freshly ground pepper to taste; Boston lettuce leaves; 1 tbsp (15 ml) capers; 2 hard-boiled eggs, sliced; 1 beet, cooled, belled and sliced; pitted black olives

Servings: persons

2 cups (475 ml) diced cooked chicken
1 cup (225 ml) diced lean cooked ham
2 cups (475 ml) peeled and diced cooked potatoes
1 cup (225 ml) peeled and diced cooked carrots
1/2 cup (125 ml) peeled and diced cooked beets
1/2 medium cucumber, peeled, seeded and diced
2 hard-boiled eggs, chopped
4 scallions, very thinly sliced
1 cup (225 ml) mayonnaise
1/2 cup (125 ml) sour cream
1 tbsp (15 ml) Dijon mustard
2 dill gherkins, diced
2 tbsp (30 ml) finely chopped fresh dill
salt and freshly ground pepper to taste
Boston lettuce leaves
1 tbsp (15 ml) capers
2 hard-boiled eggs, sliced
1 beet, cooled, belled and sliced
pitted black olives

1
In a large bowl combine the chicken, ham, potatoes, carrots, diced beets, cucumber, chopped eggs, and scallions.
2
In a small bowl mix together the mayonnaise, sour cream, mustard, dill, gherkins, 1 tbsp (15 ml) of dill, salt and pepper until well blended.
3
Add to the salad and toss gently but thoroughly.
4
Taste and adjust seasoning.
5
Transfer the salad to a serving dish lined with lettuce leaves and form it into a mound or pyramid.
6
Sprinkle with capers and the remaining 1 tbsp (15 ml) dill.
7
Garnish with sliced eggs, sliced beets and olives.
8
Cover and chill 1 hour.

1026

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups (475 ml) diced cooked chicken, 1 cup (225 ml) diced lean cooked ham, 2 cups (475 ml) peeled and diced cooked potatoes, 1 cup (225 ml) peeled and diced cooked carrots, and more.

Yes, Salad a la Russe - Salat Olivier falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salad a la Russe - Salat Olivier

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions