Olivier salad with fresh cucumber

Step-by-step recipe

Step 1:

Boil the vegetables. Place the potatoes and carrots in a large saucepan and cover with cold water. Bring to a boil. Once boiling, simmer for about 20 minutes, until tender. Drain and let cool.

Step 2:

Boil the eggs. Place the eggs in a separate small saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for exactly 8 minutes after boiling. Drain the eggs, cover them with cold water, and let them cool. Once cool, peel them.

Step 3:

Fry the chicken. Cut the chicken fillet into small pieces. Heat a frying pan and add a little vegetable oil. Place the chicken in the pan and fry, stirring constantly, until it turns white. Then add salt and pepper to taste. Continue cooking for a few more minutes until the chicken is fully cooked. Let it cool.

Step 4:

Prepare the potatoes. Once the potatoes have cooled, peel them. Use a cutting board to cut them into small cubes. Transfer the sliced ​​potatoes to a deep bowl.

Step 5:

Prepare the carrots. Peel the boiled carrots and cut them into cubes the same size as the potatoes. Add the carrots to the bowl with the potatoes.

Step 6:

Work with the eggs. Cut the peeled, hard-boiled eggs into cubes. Carefully place them in the bowl with the vegetables.

Step 7:

Prepare the cucumber. Peel the fresh cucumber, if necessary. Cut it into small cubes. Add the cucumber to the bowl.

Step 8:

Add the peas. Open the can of peas. Rinse them under running water and add them to the bowl.

Step 9:

Add the fried chicken fillet to the bowl with the other ingredients.

Step 10:

Add mayonnaise to the salad. Start with a small amount, then gradually increase until you reach the desired consistency. Gently mix all ingredients together.

Step 11:

Add the greens. Peel and chop the green onions. Add them to the bowl and gently toss again.

Step 12:

Serve. Transfer the finished salad to a beautiful salad bowl or plate. Garnish with fresh herbs or dill sprigs. Serve immediately to keep it fresh and crisp.

Cooking tips

To enhance the flavor, lightly season each ingredient separately before adding the mayonnaise. You can also add a pinch of sugar to balance the tartness of the cucumbers.

The main mistake is using too much mayonnaise. Always add it little by little, tasting the salad constantly. Too much sauce will make the dish heavy and tasteless.

Substitutions: If you don't have chicken breast, you can substitute beef or turkey. Pickled cucumbers can be used instead of fresh ones, but you'll need to squeeze out any excess liquid first.

As shown in the video, the salad is best served in a neat cylinder to give it a full, appetizing appearance. Garnish with fresh herbs or dill sprigs.