Name: Russian Olivier Potato Salad
Prep time: 2 h
Cook time: 35 min
Total time: 2 h 35 min
Yield: 6 portions
Ingredients: 66.666666666667 g chicken breast; 83.333333333333 g potatoes; 33.333333333333 g carrot; 0.66666666666667 pcs egg; 33.333333333333 g pickled cucumbers; 0.16666666666667 tin canned peas; 0.16666666666667 pcs onion; 33.333333333333 g mayonnaise; 0.16666666666667 teaspoon salt; ground pepper; 0.33333333333333 l water; dill

Step by step process

Cooking the Ingredients

1
Thoroughly wash the potatoes and carrots and place them unpeeled in a pot of cold water. Bring to a boil and cook for approximately 25-30 minutes until tender but still holding their shape, test by piercing with a knife, which should slide in with slight resistance.
TIP:
Boil potatoes and carrots in cold water, they will cook evenly and remain intact. Cook until a knife passes through the center with slight resistance. Overcooked potatoes in salads will break apart. To slow down cooking, add salt.
2
In a second pot, hard-boil the eggs, place them in cold water, bring to a boil, cook for 10 minutes, then immediately transfer to cold water to make peeling easier.
TIP:
Place the eggs in cold water, bring to a boil, and cook for 10 minutes. Immediately cool them in ice water, this stops the cooking process and makes peeling much easier.
3
Season the chicken breasts with salt, place in a pot of cold water and slowly bring to a boil. Skim off any foam and simmer over low heat for approximately 20 minutes until fully cooked. Remove and allow to cool.
TIP:
Place the meat in cold water and slowly bring it to a boil. When the water starts boiling, skim the white scum with a spoon (it contains impurities), this takes 2-3 minutes. Then simmer on low heat.

Preparing the Salad

4
Peel the cooled potatoes and carrots and cut into small cubes approximately 1 cm in size. Try to keep all the cubes a similar size, the salad will look and taste better as a result.
5
Peel the eggs and cut into cubes of the same size as the potatoes.
6
Cut the chicken breasts into small cubes matching the size of the other ingredients.
7
Cut the pickles into small cubes. If they are very juicy, pat them lightly dry with a paper towel to prevent the salad from becoming watery.
8
Peel the onion and finely chop it.
9
Drain the peas through a colander and let them drain well.

Combining and Serving

10
Transfer all the chopped ingredients to a large bowl, add the drained peas and finely chopped onion.
11
Add the mayonnaise, season with salt and pepper. Gently stir so the cubes do not get crushed and the salad retains a pleasant texture.
12
Cover the salad with plastic wrap and let it rest in the refrigerator for at least 2 hours to allow the flavors to meld.
13
Taste before serving and adjust seasoning if needed. Arrange on a plate or in a bowl and garnish with a sprig of dill.