This salad is named for its creator – Olivier salad. The legend has it that it was not a Russian, but a Belgian chef, Lucien Olivier, working in a prestigious restaurant in Moscow in the mid -19th century, who created this recipe.
The secret of the original recipe was never recorded; the chef took it to his grave. However, the much-simplified version became almost a national symbol of the former USSR and Russia. It was a dish that was always present at every gathering and occasion, and was consumed by the bucket. There is a good reason for that – it is very tasty, very filling, kind of a complete meal in one dish. And it’s even (kind of) even healthy, the least healthy ingredient being the dressing – mayonnaise. I do have a problem with plain mayonnaise- to me it’s like a blob of fat with not much flavor, so I try to lighten it with lemon juice, spice it up with mustard and add some olive oil, so that it’s fresher and brighter.
The proportions of each ingredient in the salad can vary depending on your taste and the contents of your fridge. The protein part was traditionally Russian bologna sausage (back in the USSR times, what we called doctorskaya), now most people use chicken (breasts or thighs) which can be grilled, boiled, baked, smoked (what I used here), roasted chicken leftovers or any combination of the above. Of course the tastier the chicken – the better the salad.
This salad can feed the crowd, it is great for lunch, for picnic, for any party. It can be served in one big salad bowl or be portioned on a lettuce leaves, sweet peppers or other vegetables. It’s easy to transport and bring to a pot luck. And it tastes even better the next day!
Every family usually has some modifications to the recipe, here is mine .
