Recipe courtesy of Eva Levitis

Salad Olivier

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 6 side servings
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Ingredients

6 eggs

6 white potatoes

2 boneless skinless chicken breast halves

4 whole pickles, shredded, plus extra pickle slices for decorating

One 14.5-ounce can green peas

1 tablespoon salt

1 tablespoon black pepper

1 1/2 cup mayonnaise, plus more for serving

1/3 cup fresh dill, chopped

Directions

  1. Place the chicken breasts, potatoes and eggs in separate pots, cover with water and bring to a boil over high heat. Turn the heat down to medium once they begin to boil. Cook the eggs about 12 minutes, the potatoes about 20 minutes and the chicken about 10 minutes. Drain and allow all of the ingredients to cool completely.
  2. Chop the chicken and potatoes into 1/2-inch cubes and add them to a large bowl. Chop 5 1/2 of the eggs into 1/2-inch cubes and add them to the bowl, reserving half an egg for garnish. To this, add the shredded pickles and green peas (reserve some for garnish), and season with the salt and pepper. Finally, add in the mayonnaise and dill and mix everything together carefully.
  3. Shape the mixture into a rounded mound and cover it with a thin layer of mayonnaise. Decorate the mound with green peas, sliced pickles and the remaining half hard-boiled egg on top, cut into the shape of a flower (optional).

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