Classic Russian Salad | Russian Olivier Salad Recipe with Chicken
Recipe type: Side
Cuisine: Russian
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6 servings
  • Potato – 4, large
  • Carrot – 3, large
  • Eggs – 5, hard-boiled
  • Gherkins – 8
  • Chicken sausage – 2 cups, chopped
  • Green peas – 1 cup
  • Spring onion/scallion – 4 stalks
  • Mayonnaise – ½ cup
  • Sour cream – ½ cup
  • Salt to taste
  1. First step is to boil the potatoes and carrots. You may peel and then boil them or vice versa. I usually cut each potato into half and boil them without peeling. Once boiled, it’s easy to pull the skin off. For carrots, I prefer to peel and then boil them. Feel free to do it the way you are comfortable with; just make sure to add salt into the water while boiling them. Cook them until they turn soft.
  2. Boil the green peas too in salted boiling water if using fresh peas until they are soft. Drain the water out and set aside.
  3. Cut the boiled & peeled potatoes and carrots into small pieces, about the size of a green pea. Cut the pickled gherkins too into pea-sized pieces.
  4. Sauté the chicken sausages in a tablespoon of oil until they turn golden brown. Take them out and cut them into bite-sized pieces too. Chop the hard-boiled eggs into bite-sized pieces.
  5. Finally, chop the scallions finely, both green and white parts. Finely chop fresh dill too if using.
  6. Now transfer all the chopped veggies, eggs, sausages, scallions to a large bowl. Bowl should be large enough to hold all the ingredients as well as it should have enough room for mixing after the dressing is added.
  7. Add the mayonnaise and sour cream to the salad mix. Using two salad spoons, mix all the ingredients thoroughly to evenly coat each piece with the creamy dressing.
  8. Do a taste test for seasoning at this stage and add salt as per your taste. Give a final mix. You may refrigerate the salad if you are not serving immediately.
  9. Otherwise, transfer the salad to a serving bowl and enjoy the classic Russian Olivier salad with your friends and family!
Recipe by Flavor Quotient at