Olivier Salad (Salad-e-Oliviye)


It’s a warm day and I have left over chicken that would go perfectly in the Olivie salad I’ve been wanting to make.

Once made this salad tastes fantastic eaten with toasted chiabata or in a baguette.


1/2 cup finely diced gerkin

1/2 cup cooked finely diced carrots

3 cooked chicken thighs (deboned a d diced)

1 1/3 cup or 1 large potato diced into small cubes

Pinch of saffron (ground)

1 1/2 cup mayonnaise

3 large eggs boiled and diced

1/4 tsp salt

1/4 tsp pepper

1 tblsp lemon juice

Nigela seeds to garnish (optional)


In a large mixing bowl put the diced chicken, gerkins and carrots.


Add salt, pepper, lemon juice and mix.

Dice the potato into small cubes and boil in 1 cup of water with aapincj of salt and saffron till cooked aldente.


Remove the potatoes from the heat and allow to cool.


Add to the chicken mixture.

Add 11/2 cup mayonnaise and mix well.

Finally boil 3 large eggs. Once cooled down, peel and dice them and add to the chicken. Mix gently.

Place in a serving dish and garnish with Nigela seeds and decorate with carrots and gerkins or some extra egg.


This salad tastes fantastic eaten in a toasted chiabata.

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