Russian Salad 6.000
Aug 13, 1986

Here's another version of Salad Olivier, named for the French-speaking chef who invented it in a Moscow restaurant in the 1860s. The original recipe included grouse meat, crayfish and truffles. Nowadays it is likely to include peas, cooked carrots, even apples or oranges.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 2 cups cooked white-meat chicken, diced (skinless)
  • 3 medium potatoes, boiled, peeled and diced
  • 3 hard-cooked eggs, diced
  • 2 kosher dill pickles, or more to taste, diced
  • 1 medium tomato, seeded and diced
  • 1 medium cucumber, peeled, seeded and diced
  • Scant 1 cup mayonnaise (may substitute half mayonnaise, half sour cream)
  • 1 tablespoon minced fresh dill
  • Kosher salt
  • Freshly ground black pepper
  • Sliced scallions, for garnish (optional)
  • Pitted black olives, for garnish (optional)
  • Chopped parsley, for garnish (optional)


Combine the chicken, potatoes, eggs, pickles, tomato, cucumber and mayonnaise in a mixing bowl; toss gently to incorporate. Taste, and season lightly with salt and pepper.

Transfer to a serving bowl or platter; smooth into a mound and garnish with the scallions, black olives and/or parsley, if desired.

Serve right away.

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Recipe Source

Adapted from the Little Russian Café in Boulder, Colo.

Tested by The Washington Post.

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