Salad Olivier

Salad Olivier

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Lynette !


Posted for a cooking game where chefs travel the world by cooking and tasting recipes from other cultures. Best served after it has been in the refrigerator for a few hours or overnight.


★★★★★ 1 vote

20 Min
20 Min
Stove Top


  • 2 c
    boiled chicken
  • 2-3
  • 2-3
    hard boiled eggs
  • 2-3
    dill pickles
  • 4 Tbsp
  • 1 bunch
    green oinions
  • 1 can(s)
    sweet peas (or use fresh or frozen) 14.5 oz
  • 2
  • ·
  • ·

How to Make Salad Olivier


  1. Cut up the chicken and set aside.
  2. Boil the potatoes and carrots until they are soft in the middle and let cool to room temperature. Dice potatoes and carrots and combine in a bowl.
  3. Dice the eggs, pickles, and slice the green onions. Add to the bowl. Add the dill and drained sweet peas. Add the chicken. Mix all ingredients well while adding salt and pepper to taste.
  4. Add mayonnaise and mix all the ingredients again. Sprinkle with some dill and refrigerate for at least 2-3 hours.

Printable Recipe Card

About Salad Olivier

Main Ingredient: Potatoes
Regional Style: Eastern European

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