Salad Olivie – a traditional dish in Russia, Ukraine and other post-Soviet countries. This salad is a staple of any special occasion, one of the main dishes served during New Year celebration. This salad was created in the 1860s by Belgian Lucien Olivier, the chef of the Hermitage, one of Moscow’s most celebrated restaurants.
– 4-5 medium potatoes
– 3 medium carrots
– ½ cup of finely chopped onion
– 6 eggs
– ½ pound boneless skinless chicken breast
– 1 can (15 oz) sweet peas, drained
– Mayonnaise of your choice or homemade mayonnaise
– Black pepper
1. In the same pot bring to a boil whole unpeeled potatoes and carrots. Reduce heat to medium low or low. In about 15 min take carrots out as usually carrots cook faster (make sure that knife goes smoothly through carrot).
2. Cook potatoes for additional 10 min or so – check with your knife to ensure they are cooked. Do not overcook your vegetables. Drain the vegetables and let them cool down to room temperature.
3. Peel potatoes and carrots.
4. Cook hard boiled eggs and let them cool down.
5. Bake chicken breast. Heat oven to 400°F. Spray glass baking dish with cooking spray. Brush both sides of chicken with oil. Sprinkle both sides with seasoned salt and black pepper. Place in baking dish. Bake uncovered 25 to 35 minutes.
6. Dice potatoes, carrots, eggs, pickles into pea size pieces and finely dice onion.
8. Mix together potatoes, carrots, pickles and chicken. Fold in the peas last.
If you are planning to use some of the salad the next day, put part of the salad in a separate bowl and refrigerate. You will add the ingredients from the next step on next day.
8. Add finely chopped onion, mayonnaise, salt and ground black pepper to taste. Refrigerate before using salad.