Salad Olivier

1. 1

   Place the chicken breasts, potatoes and eggs in separate pots, cover with water and bring to a boil over high heat.

2. 2

   Turn the heat down to medium once they begin to boil.

3. 3

   Cook the eggs about 12 minutes, the potatoes about 20 minutes and the chicken about 10 minutes.

4. 4

   Drain and allow all of the ingredients to cool completely.

5. 5

   Chop the chicken and potatoes into 1/2-inch cubes and add them to a large bowl.

6. 6

   Chop 5 1/2 of the eggs into 1/2-inch cubes and add them to the bowl, reserving half an egg for garnish.

7. 7

   To this, add the shredded pickles and green peas (reserve some for garnish), and season with the salt and pepper.

8. 8

   Finally, add in the mayonnaise and dill and mix everything together carefully.

9. 9

   Shape the mixture into a rounded mound and cover it with a thin layer of mayonnaise.

10. 10

    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).

* Per serving · 4 servings · Values may vary.

No additional tips available.