Tacohuaco

Olivier salad with chicken

Olivier salad is known as Russian salad outside 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 mayonnaises with their unpleasant fattiness.

Ingredients

Yields 6 portions

For the mayonnaise

  • 1 egg
    yolk
  • 1 teaspoon of Dijon mustard
  • ½ lime
    juice
  • 1 clove of garlic
  • water
  • 80 ml of olive oil
  • salt
  • freshly ground black pepper

For the salad

  • 300 g of chicken
    breast
  • 2 potatoes
  • 1 carrot
  • 2 pickled cucumbers
  • 2 eggs
    hard-boiled
  • 100 g of peas
    frozen or fresh
  • 3 bay leaves

Directions

To make the mayonnaise

  1. Take a blender jar and place it on a kitchen towel to stabilize it.
  2. Peel garlic.
  3. Separate egg yolk from egg white into the blender jar (you don’t need whites for this recipe).
  4. Add to the blender jar mustard, press the garlic, and juice the lime.
  5. Add 2 tablespoons of olive oil and a teaspoon of water.
  6. Mix everything using a blender.
  7. Now start whisking the mayonnaise with your hand, and start slowly pouring the olive oil. Don’t add more oil until it’s fully incorporated.
  8. Add more water to achieve desired consistency.

To make the salad

  1. Rinse the chicken in cold water, put it into a medium-sized pot, add 3 bay leaves, and cover with water. Add salt and cook for about 30 minutes after the water is boiling on medium heat.
  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 until tender on medium heat.
  4.  When the vegetables are ready, remove them from water, cool down, and peel. (The potatoes may be ready earlier than the carrot, remove them from water and keep cooking the carrot until it’s ready.)
  5. Cook the eggs in water, for 7 minutes after the water starts to boil. Remove the eggs from 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 boiling water over them.
  7. Cut the meat, eggs, and all the vegetables into 1/2 cm cubes.
  8. Transfer the meat, eggs, and all the vegetables into a large bowl, add peas.
  9. Add mayonnaise and thoroughly mix everything.

Notes & tips

The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.