Salad Olivier Hermitage Version

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Boil potatoes until tender, about 15-20 minutes.

Boil carrots until fork-tender, about 10-15 minutes.

Cook peas in boiling water for 2-3 minutes until bright green.

Cool the boiled vegetables, then peel and dice them.

Chop pickles into small pieces.

Dice cooked chicken into small cubes.

Chop boiled eggs and set aside.

In a large bowl, combine diced potatoes, carrots, peas, pickles, chicken, and eggs.

Add mayonnaise to the mixture and stir gently to combine.

Season with salt and black pepper to taste.

Refrigerate for at least 1 hour to allow flavors to meld.

Serve chilled, garnished with fresh herbs if desired.

Cooking Techniques

Spice Level:

Allergens