Olivie (Russian Potato Salad)

Ingredients

• 2 medium chicken breasts (boneless and skinless)
• 4 large Russet potatoes
• 6 large eggs
• 4 small cucumbers
• 15 oz sweet peas (drained from liquid)
• 1 cup green onion (chopped)
• 1/2 cup parsley (chopped)
• salt to taste
• 1/2 cup mayonnaise

Instructions

1. 1

   Place skinless boneless chicken breasts in a pot of water and bring it to boil. When it starts boiling, reduce the heat to medium/high and cook the meat until tender (depending on the chicken size, it will take between 30-40 minutes).

2. 2

   While the meat is cooking, wash the potatoes and put them in a large pot. Cover with water and bring to boil. Then reduce the heat and cook until cooked through. You can check it by piercing the potatoes with a fork or a knife.

3. 3

   You can cook the eggs in a pressure cooker (using my recipe for Instant Pot Hard Boiled Eggs) or on the stove. If cooking on the stove, bring the water to boil in a large saucepan. Carefully add the eggs and cook for 8 minutes. When ready, put them in an ice water bath or rinse under cold water for a minute to cool off.

4. 4

   After all the cooked ingredients are cooled off, we can start assembling the salad.

5. 5

   Chop the chicken meat, potatoes, and eggs into ½-inch cubes and put in a large mixing bowl.

6. 6

   Dice small cucumbers and add them to the bowl.

7. 7

   Add sweet peas (drained from the liquid), chopped green onion and parsley. Mix everything.

8. 8

   Add salt and mayo, and mix again until well combined.

9. 9

   Transfer the salad to the serving bowl, cover, and refrigerate until ready to serve.