Olivier salad with potatoes, eggs, and pickles

Ingredients

  • 1 chicken cutlet (around 150 g)
  • 1 onion
  • 500g potatoes
  • 1 carrot (about 100 g)
  • 3 eggs
  • 200 g pickles
  • 80 g canned cooked peas
  • 2 tablespoon(s) mayonnaise
  • green and black olives

  • salt, pepper

Preparation

  1. Pour 2 glasses of water into a pan. Add the chicken cutlet, the peeled and chopped onion, and salt.

  2. Cook for 45 minutes. Let cool, then cut the chicken into small pieces.

  3. Place the washed potatoes and peeled carrot in a pot of boiling water. Cook for 20 minutes. Remove the skin from the potatoes. Cut the vegetables into cubes. Leave to cool.

  4. Cook the eggs for 10 minutes in boiling water. Peel and cut into pieces. Reserve.

  5. Cut the pickles into small pieces. Drain the peas.

  6. Place all the ingredients in a salad bowl and add the mayonnaise, salt and pepper.

  7. Stir gently.

  8. Store the salad for 2 to 3 hours in the refrigerator before serving it on a serving dish with a few green and black olives.

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