Olivier Salad

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place the diced potato and carrot in separate saucepans and cover with cold water.

   Ongeveer 2 min

2. 2

   Bring both saucepans to a boil, then reduce heat and simmer until the vegetables are tender, about 10-15 minutes.

   Ongeveer 15 min

   Tip van de kok: Ensure vegetables are cooked through but not mushy.

3. 3

   Drain the cooked potato and carrot well and let them cool completely.

   Ongeveer 10 min

4. 4

   In a large mixing bowl, combine the cooled potato, carrot, diced egg, cooked chicken breast, dill pickle, and drained canned green pea.

   Ongeveer 5 min

5. 5

   In a small bowl, whisk together the mayonnaise and dijon mustard to create the dressing.

   Ongeveer 1 min

6. 6

   Pour the dressing over the vegetable and chicken mixture.

   Ongeveer 1 min

7. 7

   Gently fold all ingredients together until everything is evenly coated with the dressing.

   Ongeveer 2 min

   Tip van de kok: Be careful not to mash the vegetables.

8. 8

   Season the salad with salt and black pepper to taste.

   Ongeveer 1 min

   Tip van de kok: Adjust seasoning as needed after tasting.

9. 9

   Cover the bowl and refrigerate the Olivier Salad for at least 1 hour to allow the flavors to meld.

   Ongeveer 1 uur

   Tip van de kok: Chilling improves the texture and taste significantly.

10. 10

    Before serving, garnish with fresh dill if desired.