SAEDNEWS: Olivier salad is a quick and delicious salad that can be served as a school lunch for your children or as finger food at parties.
Olivier Salad has Russian origins, but due to its easy preparation and suitability as a party appetizer or finger food, it is very popular, especially in Iran. This cold dish is known worldwide. Read below for step-by-step instructions to prepare this delicious salad.
For the salad:
Potatoes: 800 g
Boiled eggs: 4
Pickles: 300 g
Green peas: ½ canned tin
Lemon juice: 4–5 tablespoons
Chicken breast: 1 piece
Olive oil: 2–3 tablespoons
Mayonnaise: 250 g
Salt and pepper: to taste
Carrots and tomatoes: for garnish
Step 1:
Boil the chicken breast with spices, onion, garlic, and a little water. There’s no need to finely chop the onion. Add extra salt to the chicken to enhance its flavor.
Step 2:
Cook the 800 g of potatoes in a pot with water and salt. Salt helps prevent the potatoes from cracking during cooking.
Step 3:
Boil the eggs in a separate pot.
Step 4:
Once the chicken, potatoes, and eggs are cooked, grate each ingredient separately.
Step 5:
Prepare the salad dressing by mixing mayonnaise, olive oil, lemon juice, salt, and black pepper in a bowl until you have a smooth, runny sauce.
Step 6:
Mix the grated potatoes with the prepared sauce. You can also mix half of the mayonnaise with yogurt to make it lighter and healthier.
Step 7:
Wash the pickles and finely dice them. Make sure they are well-drained before adding to the salad to prevent excess water from making it soggy.
Step 8:
Combine the potato-sauce mixture with grated chicken, grated eggs, diced pickles, and green peas. To remove the raw smell of peas, lightly sauté them before adding to the salad.
Step 9:
Use clean hands or a spatula to gently mix all ingredients until well combined.
Step 10:
Be careful with the salt, as some was already used during cooking. For garnish, you can spread some sauce on top to smooth the surface, then decorate with tomatoes, carrots, or herbs. Store the salad in a closed container or cover it with cling film.
Use only a small amount of lemon juice in the salad. Add it to the dressing first to ensure even flavor.
After grating the potatoes, add about 1.5 cups of chicken broth and refrigerate for 8 hours to let the flavor absorb fully. This also reduces the amount of sauce needed.
Gradually mix the dressing into the ingredients for easier blending.
Steam carrots with a little honey and sugar for extra flavor.
Fresh lemon juice enhances the salad’s aroma and taste.
You can replace some mayonnaise with extra olive oil if desired.
To extend shelf life, add dressing only when serving.
Avoid adding sausage, corn, or bell peppers if you want to keep the traditional flavor.
Some people combine yogurt and red sauce with the mayonnaise for a richer taste.
Red pepper can be added for extra spice.
Additional Information:
Preparation time for ingredients is approximately 45 minutes.
Olivier salad can be served as a snack or appetizer.
The recipe serves about 4 people.
