Olivier with purple potatoes and fresh cucumber

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Prepare all the necessary products. Chicken fillet can be from any part of the chicken, but breast or thigh fillet is preferred. The cucumber must be fresh and salted (but can be replaced with pickled cucumber). Use larger eggs, preferably country eggs. And peas can also be canned or frozen, but in this case they will need to be thawed first.

2. STEP 2

   

   Boil the chicken fillet in slightly salted water for about 25 minutes. Then cool and chop into small pieces.

3. STEP 3

   

   Boil carrots, potatoes and eggs until tender. Also cool and peel. I use purple potatoes: they taste like regular potatoes, only the color is more intense.

4. STEP 4

   

   Cut the potatoes into small cubes.

5. STEP 5

   

   Also cut the carrots into small cubes.

6. STEP 6

   

   Wash the cucumbers well and cut into small cubes.

7. STEP 7

   

   Chop the eggs.

8. STEP 8

   

   Mix everything. Drain the peas and add to the salad. If desired, you can add chopped onions to the prepared salad, although the traditional version of the salad does not have it. But I still advise that if you decide to add onions, do not do it to the whole salad at once, but add the onions to the portion of salad that you directly place on the table in the salad bowl.

9. STEP 9

   

   Season with mayonnaise, salt to taste and serve.

10. STEP 10

    

    Bon appetit!

Comments on the recipe

Mariza

03.10.2023

4.5

What an interesting potato, some write that it has a nutty flavor, others say it’s like regular potatoes) In general, I wanted to try it)) Thanks for the recipe