Salat Olivier

Ingredients

• 2 pcs Potato
• 1 pcs Carrot
• 2 pcs Egg
• 250 g Chicken Breast
• 1 pcs Bay Leaf
• 1 tsp Black Peppercorns
• 1.1666666666666667 tbsp Kosher Salt
• 100 g Frozen Peas
• 120 g Dill Pickles
• 80 g Mayonnaise
• 60 g Smetana
• 1 tsp Dijon Mustard
• 8 tbsp Dill
• 0.5 tsp Black Pepper

Method

1. Place {potato}, {carrot}, and {egg} in separate zones of a saucepan, cover with cold water, add {kosher_salt}, and bring to a gentle boil over medium heat. Cook until the {egg} is set and the vegetables are tender but not falling apart, then cool completely so the salad stays neat.
2. Put {chicken_breast} in a small saucepan with cold water, {bay_leaf}, {black_peppercorns}, and more {kosher_salt}. Bring to a bare simmer over medium-low heat and poach gently until the center reaches safe doneness and the meat stays juicy, then let it cool in the liquid for better texture.
3. Boil {frozen_peas} briefly in salted water over high heat until bright green and just tender, then drain and cool. This keeps their color fresh and their texture snappy.
4. Peel and finely dice the cooked {potato}, {carrot}, and {egg}. Dice the poached {chicken_breast} and {dill_pickles} to a similar small size so the salad eats evenly in every bite.
5. In a bowl, stir {mayonnaise}, {smetana}, {dijon_mustard}, {kosher_salt}, and {black_pepper} until smooth and balanced. Taste and adjust so the dressing is savory, lightly tangy, and well seasoned.
6. In a large bowl, combine the diced {potato}, {carrot}, {egg}, {chicken_breast}, {dill_pickles}, and {frozen_peas}. Fold in the {mayonnaise} dressing gently so the pieces stay distinct, then add most of the {dill} for a fresh herbal lift.
7. Chill the salad until the dressing tightens slightly and the flavors meld. Taste again and adjust with a little more {kosher_salt} or {black_pepper} if needed.
8. Spoon the salad into bowls and scatter the remaining {dill} over the top for a bright finish and gentle texture contrast.