Tacohuaco

Olivier salad with chicken

AutumnChristmasColdHolidaysNew YearRussian cuisineSaladsSpringSummerWinter

90 min

Olivier salad is known as Russian salad outside Russia. It is an essential part of the Russian New Year’s Eve feast. This recipe uses chicken (feel free to skip it for a vegetarian variation). It is dressed with homemade mayonnaise, which adds a lighter, more delicate flavor compared to most store-bought versions.

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, place it into a medium pot, add 3 bay leaves, a bit of salt, and cover with water. Bring to a boil, then cook over medium heat for about 30 minutes until tender.
  2. Let the chicken cool until it can be handled, then remove from the broth.
  3. While the chicken is cooking, peel the potatoes and the carrot, cut them into 2–3 large chunks, and place them in a medium pot. Add salt, cover with water, bring to a boil, then cook over medium-low heat until tender (the carrots may finish earlier than the potatoes). Remove the vegetables and let them cool completely, keeping the cooking water in the pot.
  4. Bring the reserved vegetable water back to a boil and cook the eggs for 9 minutes after it starts boiling. Transfer to cold water to cool and make peeling easier.
  5. If using frozen peas, place them in a colander and pour boiling water over them. Drain well.
  6. Cut the meat, eggs, and all vegetables into ½ cm cubes.
  7. Transfer everything into a large bowl and add the peas.
  8. Add mayonnaise and mix thoroughly.

More recipes like olivier salad with chicken