Salade Olivier

Name: Salade Olivier
Yield: makes 4 servings
Ingredients: 2 teaspoons mustard, preferably Dijon; 1 cup mayonnaise, preferably homemade (page 602); 2 tablespoons fresh lemon juice; 1 pound cooked chicken or turkey meat, cut into 1/2-inch; 3 waxy potatoes, boiled until tender, peeled, and cut into 1-inch cubes; 1 medium onion, diced; Salt and black pepper to taste; 2 hard-cooked eggs (page 338), shelled and sliced crosswise; 1/4 cup chopped fresh parsley or dill leaves

December 14, 2011

The story about this so-called Russian classic is that it was created by a nineteenth-century French chef, M. Olivier, who ran The Hermitage, a famous restaurant in Moscow. It is essentially a potato salad–chicken salad combo and, as such, eminently useful. This recipe outlines the basic salad; you can improvise as you would for Salade Niçoise (page 196).

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