Olivier Salad (Russian Potato Salad with Chicken)

Photo: Carlosdisogra · CC BY-SA 4.0 · source

The beloved New Year's salad of potato, chicken, egg, pickle, peas and carrot, all diced small and folded into a tangy mustard-mayo dressing with dill.

Ingredients

• 1 lb cooked chicken, from a rotisserie chicken, diced
• 1½ lb waxy potatoes
• 2 carrots
• 5 eggs
• 1¼ cups dill pickle chips, diced
• 1 cup frozen peas, thawed
• 4 green onions, sliced
• 2 tbsp chopped dill
• ½ apple, diced (optional)

From your pantry: ⅔ cup mayonnaise, 1 tbsp white wine vinegar, 1½ tsp Dijon mustard, ½ tsp salt, ¼ tsp pepper.

Instructions

1. Put the whole potatoes and carrots in a pot of cold salted water, bring to a boil and simmer until tender, 15 to 20 minutes for the potatoes and about 15 for the carrots. Hard-boil the eggs in another pan, 10 minutes, then cool in cold water.
2. Let everything cool completely, then peel the potatoes, carrots and eggs.
3. Cut the potatoes, carrots, eggs, chicken and pickles into small, even ¼- to ½-inch dice and add to a large bowl with the peas, green onions, apple and dill.
4. Whisk the mayonnaise, vinegar, mustard, salt and pepper, add a spoonful of water if it's thick, and fold it gently through the salad.
5. Chill at least 30 minutes so the flavors meld. Taste for salt before serving.

Tip: Make sure the boiled vegetables are fully cold before dicing and dressing, or the salad turns mushy. Diced bologna or ham is the other classic choice instead of chicken.

Nutrition per serving

Good for

Adapted from Vikalinka.

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