Prep time: 15 min.
Cooking time: 2 hrs
Ready in: 2 hrs 15 min.
½ cooked rotisserie chicken
5 pounds baking potatoes *
1 cup diced carrots
1 cup sweet peas, rinsed (if using can)
2 cups brined pickled cucumbers
8-10 tablespoons of Mayonnaise
Juice of ½ a lemon
2 tablespoons of olive oil
Salt & pepper to taste
*Using smaller potatoes will decrease the boiling time considerably. I had large potatoes and it took longer for their core to get soft.
1. Place potatoes in a pot. Fill with enough water to cover the potatoes, add a pinch of salt and bring to boil.
2. Place the eggs in a small ziplock and close. Add to the boiling water. Sealing the eggs in a ziplock or any closed plastic bag prevents the eggs from cracking once placed in boiling water.
3. Cook potatoes until they are tender. When cooked, remove from heat, drain the water, rinse with cold water, and set aside to cool down.
4. Shred the cooked rotisserie chicken and set aside.
5. In a large bowl, combine diced carrots, sweet peas, diced pickled cucumbers, shredded chicken, and grated hard-boiled eggs.
6. After potatoes cooled down, remove the skin and using a cutting board, cut them into bite size pieces. I personally like a chunkier texture in my salad which allows me to taste everything; but if you prefer, you may grate the potatoes as well but I would refrain from mashing them since it would be hard to incorporate the rest of the ingredients afterwards.
7. Add mayonnaise, lemon juice, olive oil, salt and pepper. Stir to mix them together.
8. Add the content of the other bowl to the potatoes and mix well. Chill in the fridge for couple of hours before serving.
The Olivier salad can be a refreshing addition to any brunch party, indoor/outdoor pot luck, or even cocktail parties especially if served on slices of toasted baguette. It can also serve as sandwich fillers for birthday parties or quick picnics.
If you are watching your diet, you may easily use light mayonnaise or substitute half a mayonnaise with Greek yogurt for a healthier version. Being a main ingredient, I wouldnt omit mayonnaise all together. When using Greek yogurt, it is better to leave the lemon juice out and add more salt and pepper.