Recipe by: Violetta Rusinovich

Source: Family recipe

Serves: 6


  • 4 eggs
  • 4 potatoes
  • 1 boneless skinless chicken breast
  • 2 carrots
  • One can of green peas
  • 5 crunchy cucumbers (salty)
  • 1/2 cup mayonnaise


  • Place the chicken breast, potatoes/carrots and eggs in separate pots, cover with water and bring to a boil over high heat.
  • Turn the heat down to medium once they begin to boil. Cook the eggs about 10 minutes, the potatoes/carrots about 15-20 minutes and the chicken about 20 minutes. Drain and allow all of the ingredients to cool completely.
  • Chop all cooked ingredients into ½ cm cubes and add them to a large bowl. Add green peas and chopped cucumbers into the bowl. Finally, add in the mayonnaise and mix everything together carefully.

Download PDF version here: russian-olivier-salad_violetta-rusinovich