Olivier Salad
A classic cold salad made with diced vegetables, chicken, hard-boiled eggs, and green peas tossed in a light mayonnaise dressing.
Ingredients
- 2 lbs Yukon Gold potatoes, diced
- 1 lb carrots, diced
- 1 lb chicken breast, diced
- 4 hard-boiled eggs, diced
- 1 cup dill pickles, diced
- 1 cup frozen green peas, thawed
- 1/2 cup mayonnaise
- 1 tsp salt
- 1/2 tsp black pepper, ground
Instructions
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1
Boil whole potatoes and carrots until tender, about 20 minutes, then cool, peel, and transfer 2 lbs diced Yukon Gold potatoes and 1 lb diced carrots to a large bowl.
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2
Simmer 1 lb chicken breast in water for 12 to 15 minutes until the internal temperature reaches 165°F, then cool and diced.
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3
Add 4 diced hard-boiled eggs, 1 cup diced dill pickles, and 1 cup thawed frozen green peas to the bowl with the vegetables and cooked chicken.
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4
Fold in 1/2 cup mayonnaise, 1 tsp salt, and 1/2 tsp ground black pepper until thoroughly combined.
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5
Chill in the refrigerator for at least 1 hour before serving.