Olivier Chicken and Potato Salad
Ingredients
- Ingredients
- 400 grams waxy potatoes
- salt
- 250 grams Chicken breasts
- 1 can Peas (drained, 500 grams)
- 1 can carrots (drained, 500 grams)
- 4 Pickled cucumbers
- 4 hardboiled eggs
- 1 onion
- 2 Tbsps parsley
- 150 Mayonnaise
- 150 grams Sour cream
- salt
- freshly ground peppers
- Dill (for garnish)
Preparation steps
Rinse the potatoes and boil in salted water for about 30 minutes until done. Drain and let cool. Rinse the chicken breast and pat dry. Bring about 250 ml (approximately 1¼ cups) of water to a boil in a pot, place the chicken breasts in it and poach for about 10 minutes. Remove the chicken breasts from water and let cool.
Drain the peas and carrots, and cut the carrots into small cubes. Dice the dill pickle into small pieces. Peel the hardboiled eggs and chop. Peel the onion and chop finely.
Peel the potatoes and chop with the chicken into small cubes. Mix the chicken and potato cubes with peas, carrots, dill pickle, eggs, diced onion and parsley in a bowl. Mix in the mayonnaise and sour cream, and season with salt and pepper. Serve garnished with dill.
