Layered Olivier Salad. Timeless classic in a new way...
PREPARATION: 45 min
COOKING: 10 min
Everything is grated finely, making the texture so delicate and pleasant that it’s hard not to overeat.
4 medium potatoes, washed, boiled and peeled
5 large hard boiled eggs, peeled
2 large carrots, boiled and peeled
2 cups boiled chopped chicken
1 cup sweet peas
3-4 dill pickles, chopped
2 cups homemade mayo or your favorite light mayo
Pin salt and pepper to taste
Finely grate potatoes evenly over the large serving plate, sprinkle lightly with salt and drizzle thin layer of mayo.
Mix chopped chicken with 2-3 teaspoons mayo and spread chicken mixture as a second layer.
Finely grate pickles over the chicken and drizzle with mayo.
Spread sweet peas as a next layer.
Finely grate the eggs evenly over and drizzle on another thin layer of mayo.
Top with finely grated carrots and top with a thin layer of mayo.
Sprinkle with some dill and refrigerate for 2-3 hours.