Salad Olivier

Name: Salad Olivier
Ingredients: 1 whole chicken breast, poached, boned, and skinned (or 1/2 pound lean cooked veal); 1 lb potato, boiled in their skins and peeled; 2 medium cucumbers (in Brine); 1 cup peas, cooked (fresh or frozen); 1 medium onion, finely chopped; 1 cup mayonnaise; 2 hard-boiled eggs, peeled and quartered; 8 large black Greek olives; 8 sprigs parsley

9 ingredients

8 steps

Ingredients

1 whole chicken breast, poached, boned, and skinned (or 1/2 pound lean cooked veal)
1 lb potato, boiled in their skins and peeled
2 medium cucumbers (in Brine)
1 cup peas, cooked (fresh or frozen)
1 medium onion, finely chopped
1 cup mayonnaise
2 hard-boiled eggs, peeled and quartered
8 large black Greek olives
8 sprigs parsley

Directions

1

Cut the cooked chicken and potatoes into 1/2-inch cubes.
2

Peel the cucumbers and also cut into 1/2-inch cubes.
3

In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion.
4

Add the mayonnaise and mix gently, so those ingredients are not mashed.
5

Refrigerate the salad until serving time (but for no longer than 4 hours).
6

Variation:
7

Vegetable Salad Olivier.
8

Omit the chicken or veal to make a delicious meatless side dish.