Tacohuaco

Olivier salad with chicken

ChristmasColdHolidaysRussian cuisineSaladsNew Year

90 minutes

Olivier salad is known as Russian salad outside of Russia. It is an essential part of the Russian New Year’s Eve feast. This recipe is using chicken (feel free to skip it for a vegetarian variation) instead of beef, which would be more common, and homemade mayonnaise that gives it a very nice light olive flavor, in comparison to most store-bought mayonnaise with its unpleasant fattiness.

Keywords: Оливье, Russian salad

Ingredients

Yields 6 portions

  • 300 g chicken 1 breast or 2 legs
  • 2 potatoes
  • 1 carrot
  • 2 fermented cucumbers
  • 2 eggs hard-boiled
  • 100 g peas frozen or fresh
  • 3 bay leaves
  • Mayonnaise
  • salt

Directions

  1. Rinse the chicken in cold water, put it into a medium-sized pot, add 3 bay leaf, a bit of salt, and cover with water. Cook for about 30 minutes after the water is boiling on medium heat, until the chicken is tender.
  2. Cool down the chicken in the broth, and then take it out (this will make the taste more intense).
  3. While the chicken is cooking, put the potatoes and the carrot into another medium-sized pot (both unpeeled), add salt and cook on medium heat until tender.
  4. When the vegetables are ready, remove them from water, cool down, and peel. (The carrots may be ready earlier than the potatoes, remove them from the water and keep cooking the carrot until it’s ready.)
  5. Cook the eggs in water, for 9 minutes after the water starts to boil. Remove the eggs from the water and run cold water over them to cool them down and make peeling easier.
  6. Defrost the peas, if frozen: put them into a colander and pour about 2 liters of boiling water over them.
  7. Cut the meat, eggs, and all the vegetables into ½ cm cubes.
  8. Transfer the meat, eggs, and all the vegetables into a large bowl, and add peas.
  9. Add mayonnaise and thoroughly mix everything.

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