Russian 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.
