The original version of Olivier Salad was created by Lucien Olivier in the 1860s. It consists of diced potatoes, vegetables, eggs, chicken and mayo.
Course: Appetizer, Salad
Servings: 8 people
1/2 lb chicken breast
2 medium potatoes , boiled, peeled and diced
2 carrots , boiled, peeled and diced
½ lb peas (fresh or frozen)
3 hard boiled eggs , finely diced
3 large dill pickles (gherkin), diced
Juice of ½ lemon
4 oz. mayonnaise
1 tablespoon Dijon
1 tablespoon Horseradish
1/2 cup Fresh dill
Boil the chicken for at least 20 minutes, until fully cooked.
Dice the chicken.
Mix the chicken with the eggs, pickles, peas, boiled potatoes and boiled carrots.
Add salt and pepper.
Add the mayonnaise, lemon juice and mustard only to the portion of salad that you will eat that same day. The salad will keep better without.
Serve chilled with a little dill, boiled eggs and tomatoes into thin slices to decorate. For a nice presentation, use a cookie cutter (like in the pictures).