Russian Olivier Salad

Ingredients

• 460 g Chicken breast, cooked
• 6 pcs White potatos
• 6 pcs Eggs
• 400 g Green peas, canned
• 280 g Homemade mayonnaise
• 4 pcs Pickles, shredded
• 1/2 tbsp Dill weed, fresh, chopped
• 1 tsp Fresh ground salt
• 1 tsp Black pepper, ground

Method

1. Place the potatoes and eggs in separate pots, cover with water and bring to a boil over high heat.
2. Turn the heat down to medium once they begin to boil. Cook the eggs about 12 minutes and potatoes for 20 minutes. Peel the eggs and potatoes.
3. Chop the chicken and potatoes into 1-cm cubes and add them to a large bowl.
4. Chop 5 1/2 eggs into 1-cm dices and add to the bowl; reserve the half for garnishing.
5. Add drained green peas into the bowl as well as pickles; season with salt and pepper.
6. Add mayonnaise and dill; stir to combine; if needed, add more mayonnaise (preferably homemade).
7. Set in fridge to chill for at least 1 hour.
8. Serve garnished with egg and green peas.