Olivier Salad ( Russian Potato Salad)
Ingredients
- 250 g chicken breast
- 1 tsp whole black peppercorn
- 1 bay leaf
- 2 celery stems, cut into 1-inch chunks
- 2 carrots, cut into 1-inch chunks
- 2 small onions, cut into quarters
- 6 medium potato
- 6 eggs
- 1 cup pickled cucumber (khiyar shoor), chopped into small cubes
- 1 cup frozen green peas
- ½ cup mayo
- ⅓ cup yogurt
- 1 tsp rice vinegar
- 1 tbsp mustard
- ¼ cup lemon juice
- salt
- black pepper, freshly ground
Instructions
- In a medium size pot add the chicken breast, peppercorn, bayleaf, celery chunks, carrot chunks and quartered onion. Cover the ingredients with water. On high heat bring the liquid to a boil, then lower heat and leave to simmer for 30-40 minutes until the chicken is cooked. Drain the liquid and reserve the stock. You can opt to freeze or refrigerate for up to 3 days. Discard the vegetables, shred the chicken breast with a fork and keep aside.
- In a small pot add the eggs and potatoes season with salt and cover with room-temperature water. Allow the eggs to cook for 10 to 12 minutes, or until they are well done. Once done, remove the eggs and rinse under a cold tap of water and leave the potatoes boiling for another 15-20 minutes. Peel the eggs and finely chop. After boiling the potatoes, drain, rinse in cold water and peel the skin and finely chop.
- In another small pot, bring a pot of water to a boil. Add the green peas and allow to simmer for 5 minute. Drain the liquid and keep the peas on the side.
- In a small bowl, whisk together the mayo, yogurt, lemon juice, salt, and pepper.
- In a large-sized bowl add the shredded chicken, potato, eggs, pickled cucumbers, and green peas. Pour the dressing over the ingredients and gently combine with a spatula, until all the ingredients are coated with the sauce.
- Serve in a shallow serving bowl and enjoy with some bread on the side.