Salat Olivye (Russian Potato Salad with Chicken and Mayonnaise) 🥗

Méthode

1. 1

   Chill the boiled potatoes and carrots completely — cold cells cut cleanly; warm ones mash. Peel and dice everything to even 8 mm cubes: potato, carrot, eggs, chicken, pickles.

2. 2

   Keep the dice in separate piles; the assembly is a game of layers, not a rummage.

3. 3

   Fold gently with peas, onion if using, and most of the mayonnaise; season salt and generously with pepper.

4. 4

   Mound into a ring or dome on a plate — the Soviet shaping — smooth the top with a spoon back.

5. 5

   Coat the dome thinly with remaining mayonnaise, decorate with egg quarters, pea flowers and dill, and refrigerate at least 2 hours: Olivye must marry before it meets guests.

6. 6

   Serve cold as the first forkful of the feast, with pickled mushrooms and bread beside.