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Easy Salad Olivieh Recipe

Recipe by: Jackie B.

"This is a Russian salad that is eaten in many Mediterranean countries as well. There are many variations of the name, but the recipe originated in Russia. Serve cold, with warm flatbread or pita bread "
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep35 m
  • Cook35 m
  • Ready In5 h 10 m
  • 1Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender enough to pierce with a fork, about 30 minutes. Drain and allow cool, then peel and dice. Place the diced potatoes into a large mixing bowl and refrigerate until cold. Once cold, fold in the mayonnaise, celery, eggs, chicken, mustard, olives, salt, and pickles. Refrigerate 2 hours before serving.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 24 servings
  • 324 cals
  • 6 large potatoes
  • 2 cups mayonnaise
  • 1 stalk celery, diced
  • 8 hard-cooked eggs, chopped
  • 1 whole rotisserie roast chicken, pulled and diced
  • 2 tablespoons mustard
  • 1/4 cup chopped pitted green olives
  • 1 tablespoon salt
  • 3 large dill pickles, chopped
Nutrition

Amount per serving ( 5 total)

  • Calories:
    324
    16%
  • Fat:
    22.1
    34%
  • Carbs:
    17.7
    6%
  • Protein:
    13.9
    28%
  • Cholesterol:
    108
    36%

Based on a 2,000 calorie diet

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