Russian Salad

Russian Salad (also known as Olivier Salad, Salad Olivieh, or Rus Salatasi) is a simple, colorful, and delicious side dish originating from Russia.

This is also known as Oliver salad on the name of Lucien Oliver a Russian chef invented Russian salad recipe in 1860.

Russian Salad quickly became a staple dish in Russian cuisine and was particularly popular among the wealthy aristocracy and in Russia and other countries as well.

lngredients of Russian Salad 

5 servings 

• 300 grams chicken
• 1 tablespoon vinegar
• 1 tablespoon vegetable oil
• 1/2 cup peas
• 2 medium diced carrot
• 10 chopped green beans
• 1/2 medium cubed capsicum ( green pepper)
• 100 grams sliced pineapple
• salt as required
• black pepper as required

For Toppings

• 3/4 cup mayonnaise
• 1/4 cup fresh cream
• 1 tablespoon cheese spread

Recipe Procedure 

Step 1
Wash And Boil Chicken

Wash the chicken properly and drain the excess water. Then, boil it with ½ cup water and ½ tsp salt in a pressure cooker.

Step 2
Preparetion

The ChickenPressure cook for 1 whistle and simmer on low heat for 1-2 minutes. Switch off the flame. After it cools down, remove the flesh from the bones and cut it into small pieces. Put the pieces in a bowl and add 1 tbsp vinegar and 1 tbsp oil to it. Keep aside for 15 minutes.

Step 3
Boil The Vegetables 

Boil 2 cups of water with ½ tsp salt. Add peas, beans and carrots and boil further for 1 minute. Remove from flame and strain. Add cold water and strain again. Keep vegetables aside. Mix mayonnaise, cream, cheese spread, salt and pepper. Mix well. Squeeze pineapple slices well to remove excess juice if you are using the canned ones. Chop them finely.

Step 4
Assemble the Ingredients

Add shredded chicken. You can alternately use boiled potato or paneer in its place if you are a vegetarian. Then add chopped pineapple and all the veggies to the mayonnaise. Mix well. Taste and adjust seasonings if needed. Add more pepper if you want to amp up the spice. Keep aside till serving time.

Step  5Serve The SaladTo serve, add a little milk to the salad if it appears extra thick. Serve cold.

Continue