Classics · Russian

Olivier
Salad

Olivier Salad
Time
30'
+ 2h chilling
Diff.
easy
Kcal
320
/ serving
Servings
8
Gather 12 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 08

Boil the vegetables

600 g
300 g

Wash potatoes (600 g) and carrots (300 g) (don't peel). Put in a pot, cover with cold water, add a pinch of salt. Cook on medium heat for 25 minutes until a fork goes in easily. Drain and cool.

Tip
Cooking in the skin keeps the vegetables from getting waterlogged and tasting bland.
Step 02 of 08

Hard-boil the eggs

4 szt

Put eggs (4 szt) in a pot with cold water. Bring to a boil and cook for 10 minutes. Transfer immediately to cold water — they peel easier.

Step 03 of 08

Cook the chicken

400 g
1 łyżeczka

Put chicken breast (400 g) in a pot and cover with water. Add a pinch of salt (1 łyżeczka). Simmer on low for 20 minutes. Remove and cool.

Tip
Gentle simmer instead of rolling boil keeps the meat juicy.
Step 04 of 08

Dice everything

600 g
300 g
4 szt
400 g
250 g
1 szt

Peel potatoes (600 g), carrots (300 g) and eggs (4 szt). Dice potatoes, carrots, eggs, chicken breast (400 g) and pickled cucumbers (250 g) into roughly 0.7 cm cubes. Chop onion (small) (1 szt) very finely.

Tip
The more even the dice, the better the salad looks and mixes.
Step 05 of 08

Make the dressing

250 g
1 łyżka
1 łyżeczka
0,5 łyżeczka

In a small bowl mix mayonnaise (250 g) with mustard (1 łyżka), salt (1 łyżeczka) and black pepper (0,5 łyżeczka). Taste — the dressing should be clearly seasoned because the vegetables will dilute it.

Step 06 of 08

Mix the salad

600 g
300 g
4 szt
400 g
250 g
1 szt
200 g
250 g

In a large bowl combine potatoes (600 g), carrots (300 g), eggs (4 szt), chicken breast (400 g), pickled cucumbers (250 g), onion (small) (1 szt) and drained canned green peas (drained) (200 g). Add the mayonnaise (250 g) dressing and mix gently with a spoon so nothing gets crushed.

Step 07 of 08

Chill in the fridge

Cover the bowl with foil and refrigerate for at least 2 hours. The salad needs time to meld — right after mixing it tastes flat.

Tip
It's best the next day. Don't keep it more than 2 days in the fridge.
Step 08 of 08

Serve

0,5 szt

Chop dill (bunch) (0,5 szt) and sprinkle over the salad just before serving.

Olivier Salad
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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