This Russian Potato Salad, also known as Salad Olivier, is a hearty and flavorful dish that’s perfect for any celebration. Packed with tender boiled potatoes, hard-boiled eggs, chicken, and a creamy dressing, this salad is a comforting and crowd-pleasing addition to any gathering. It’s easy to prepare, delicious, and can be made ahead of time, making it an ideal choice for busy occasions.
Why You’ll Love This Recipe
This Salad Olivier is not your average potato salad. With the addition of juicy rotisserie chicken, crispy dill pickles, and a tangy Dijon mustard dressing, this salad is full of flavors and textures that complement each other perfectly. The creamy, mayonnaise-based dressing brings everything together, while the fresh herbs and apple add brightness and freshness to the dish. Plus, it’s easy to make and can be prepared in advance, which means you can spend less time in the kitchen and more time with your guests!
Ingredients (Serves 8)
For the Potato Salad Dressing
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1/2 cup / 125ml mayonnaise
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1 tbsp white wine vinegar
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1 1/2 tsp Dijon mustard
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1 tbsp water (to loosen the dressing)
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1/4 tsp black pepper
For the Salad
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4 waxy potatoes (such as red potatoes), medium, boiled and cooled
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6 hard-boiled eggs
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450g / 1 lb cooked chicken (such as rotisserie chicken)
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4 dill pickles (not sweet), or Polish gherkins
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3-4 green onions
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1/2 medium apple
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1 tbsp fresh dill
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1 tbsp fresh parsley
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Salt, to taste
Directions
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Make the Dressing:
In a small bowl, whisk together the mayonnaise, white wine vinegar, Dijon mustard, water, and black pepper until well blended. Add more water if needed to adjust the consistency of the dressing. -
Prepare the Salad:
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Boil the eggs and unpeeled potatoes, then cool them. Peel both and set them aside.
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Cook or roast the chicken if not using already prepared chicken. Remove the skin and bones.
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Dice the potatoes, eggs, chicken, pickles, and apple into 1/2-inch pieces.
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Add the diced ingredients to a large bowl along with the green onions, fresh dill, and parsley.
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Combine and Season:
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Add the dressing to the bowl and gently mix everything together.
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Season with salt to taste.
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Chill and Serve:
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Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. (This step is crucial for the best flavor!)
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Serve chilled with a garnish of fresh herbs.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Notes
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Use waxy potatoes like Fingerling, Maris Piper, Charlotte, or Yukon Gold for the best texture and flavor in salads.
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Salt the water when boiling the potatoes, just as you would for pasta. This enhances the flavor of the potatoes.
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This salad is perfect for making ahead. Boil the potatoes and eggs in advance to save time on the day you serve it.
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The salad tastes best when given time to rest in the fridge before serving, so aim for at least 30 minutes, though a couple of hours is even better.
Nutrition (Per Serving)
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Calories: 128 kcal
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Carbohydrates: 18g
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Protein: 6g
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Fat: 3g
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Saturated Fat: 1g
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Cholesterol: 122mg
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Sodium: 653mg
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Potassium: 572mg
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Fiber: 2g
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Sugar: 2g
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Vitamin A: 330 IU
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Vitamin C: 10.9mg
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Calcium: 46mg
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Iron: 1.6mg
Conclusion
This Russian Potato Salad (Salad Olivier) is a hearty, comforting dish that’s perfect for any gathering. With tender potatoes, creamy dressing, and flavorful chicken, it’s sure to be a crowd-pleaser. Easy to make ahead and packed with fresh ingredients, this salad is a must-have at your next celebration or family meal. Enjoy the blend of flavors and textures, and watch as it becomes a new favorite at your table!
PrintRussian Potato Salad Recipe with Chicken
Russian Potato Salad (Salad Olivier) is a hearty, flavorful dish that combines tender boiled potatoes, hard-boiled eggs, rotisserie chicken, and a creamy dressing. Perfect for celebrations or family gatherings, this crowd-pleasing salad is easy to prepare and can be made ahead of time, saving you time on busy occasions. With its fresh ingredients and tangy dressing, it’s a must-try for any meal or festive event.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Boiling, Chilling
- Cuisine: Russian
Ingredients
For the Potato Salad Dressing:
1/2 cup / 125ml mayonnaise
1 tbsp vinegar
1 1/2 tsp Dijon mustard
1 tbsp water (to loosen the dressing)
1/4 tsp black pepper
For the Salad:
4 waxy potatoes (such as red potatoes), medium, boiled and cooled
6 hard-boiled eggs
450g / 1 lb cooked chicken (such as rotisserie chicken)
4 dill pickles (not sweet), or Polish gherkins
3–4 green onions
1/2 medium apple
1 tbsp fresh dill
1 tbsp fresh parsley
Salt, to taste
Instructions
- Make the Dressing:
In a small bowl, whisk together the mayonnaise, vinegar, Dijon mustard, water, and black pepper until well blended. Add more water if needed to adjust the consistency of the dressing. - Prepare the Salad:
Boil the eggs and unpeeled potatoes, then cool them. Peel both and set aside.
If not using pre-cooked chicken, roast or cook the chicken, remove skin and bones.
Dice the potatoes, eggs, chicken, pickles, and apple into 1/2-inch pieces. - Combine the Ingredients:
Add the diced ingredients to a large bowl along with the green onions, fresh dill, and parsley. - Combine and Season:
Add the dressing to the bowl and gently mix everything together.
Season with salt to taste. - Chill and Serve:
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. (This step is crucial for the best flavor!)
Serve chilled with a garnish of fresh herbs.
Notes
- Best Potatoes for Salad: Use waxy potatoes like Fingerling, Maris Piper, or Yukon Gold for the best texture and flavor.
- Make-Ahead: Boil potatoes and eggs in advance to save time on the day of serving.
- Resting Time: This salad tastes best when allowed to rest in the fridge for at least 30 minutes, but a couple of hours will enhance the flavor even more.
- Vegan Option: For a vegan version, replace the chicken with a plant-based alternative and use a dairy-free mayonnaise.
