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–+ servings
potato salad on a platter with a spoon, cream napkin, a bowl with salad dressing and a bowl with herbs, dill.
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5 from 4 votes

Russian Potato Salad Recipe with Chicken aka Salad Oliver

A hearty and flavourful Russian potato salad also known as Salad Olivier is a welcome addition to any celebration! 
Prep Time20 minutes
Cook Time20 minutes
cooling time30 minutes
Total Time40 minutes
Course: Appetiser
Cuisine: Russian
Keyword: potato salad recipe
Servings: 8
Author: Julia Frey of Vikalinka

Ingredients

For the potato salad dressing

  • 1/2 cup / 125ml mayonnaise
  • 1 tbsp white wine vinegar
  • 1½ tsp This is an affiliate link.Dijon mustard
  • 1 tbsp water to loosen the dressing
  • 1/4 tsp black pepper

For the potato salad

  • 4 waxy potatoes like red potatoes medium, boiled and cooled
  • 6 eggs hard boiled
  • 450g / 1 lb cooked chicken such as rotisserie chicken
  • 4 dill pickles (not sweet) Polish gherkins in UK
  • 3-4 green onions
  • 1/2 apple medium
  • 1 tbsp dill fresh
  • 1 tbsp parsley fresh
  • salt to taste

Instructions

For the salad dressing

  • In a small bowl mix all ingredients with a whisk until well blended. Add a touch more water for desired consistency. 

For the salad

  • Cook eggs and unpeeled potatoes, cool.  Peel both and set aside. Boil or roast chicken if not using already prepared chicken. Remove skin and bones. (You can also use any leftover chicken for this salad.) 
  • Dice all ingredients into a 1/2 inch dice and mix gently in a large bowl, add herbs and dressing last, then season with salt to taste. Refrigerate for at least 30 minutes to allow flavours to meld. Do not be tempted to skip this step as it does make a difference. 

Notes

  • Choose a waxy potato for salads like this one. Waxy potatoes have less starch and therefore tend to hold together better when cooked and added to salads. Recommended varieties include Fingerling, Maris Piper, Charlotte and Yukon Gold.
  • Salt the water you boil the potatoes in, just as you would for pasta. This will make them taste much better. 
  • This salad is great for making ahead. Even if not finishing the salad, it's a good idea to boil the potatoes and hard boil the eggs in advance, so you only need to assemble on the day.
  • The salad will taste the best when it has some time to rest in the fridge before serving. I give it at least 30 minutes, although a couple of hours is better. This allows flavours to meld and intensify.

Nutrition

Calories: 128kcal | Carbohydrates: 18g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 122mg | Sodium: 653mg | Potassium: 572mg | Fiber: 2g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 10.9mg | Calcium: 46mg | Iron: 1.6mg