Creamy, crunchy, and delicious are the three main words you could use to describe the Olivier salad. The dish originated in Russia in the late 19th century and it quickly became popular in other European countries while adopting the name “Russian salad”. Nowadays, it is considered a staple at holiday dinners in Russia and the Balkans, while variations of the dish are also being enjoyed in Asia and Latin America. And here’s how to make it.
Ingredients:
- 3 medium potatoes, peeled
- 3 medium carrots
- 2 cup peas
- 3 eggs
- 6 pickles
- 1 skinless and boneless chicken breast
- 2 cups mayonnaise
- Salt
Instructions:
- Fill a pot with water and add ½ teaspoon salt. Use the water to boil the potatoes and carrots for 10 to 15 minutes. To check if the potatoes are soft, poke them.
- Boil the peas in a seperate pot. After the water start boiling, leave the in for only three minutes.
- Boil eggs for 8 to 10 minutes to get a firm yolk.
- Cut the chicken breast into two pieces. Add ½ teaspoon salt to the water and boil the chicken for 15 to 20 minutes.
- Let all the ingredients cool off properly.
- Slice the potatoes, carrots, eggs, pickles, and chicken into small cubes while aiming to make them similar in size. Combine with peas into a bowl.
- Add mayonnaise and mix thoroughly to cover all ingredients.
