Olivier with purple potatoes and fresh cucumber

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. Chicken fillet can be from any part of the chicken, but breast or thigh fillet is preferable. Cucumber is necessarily fresh and salty (but you can replace it with pickled cucumber). Use larger eggs, preferably rustic ones. And peas can also be canned or frozen, but in this case it will need to be thawed beforehand.

2. Step 2:

   

   Boil chicken fillet in slightly salted water for about 25 minutes. Then cool and cut into small pieces.

3. Step 3:

   

   Boil carrots, potatoes and eggs until tender. Also cool and clean. I use purple potatoes: it tastes like ordinary potatoes, only the color is more saturated.

4. Step 4:

   

   Cut potatoes into small cubes.

5. Step 5:

   

   Cut carrots into small cubes as well.

7. Step 6:

   

   Wash cucumbers well, also cut into small cubes.

8. Step 7:

   

   Chop the eggs.

9. Step 8:

   

   Mix everything together. Drain the liquid from the peas and add to the salad. If desired, you can add chopped onions to the finished salad, although it is not in the traditional version of the salad. But I still advise, if you decide to add onions, do not do it immediately in the whole salad, but add onions to the portion of salad that you directly put on the table in the salad bowl.

10. Step 9:

    

    Season with mayonnaise, add salt to taste and serve.

11. Step 10:

    

    Bon appetit!