Chicken Olivier Salad (Салат Оливье) — Festive Slavic potato salad with smoky chicken

• 1⅓ lbYukon Gold potatoes, peeled and cut into 1 cm dice (about 4 medium)
• 6⅓ ozCarrots, peeled and cut into 1 cm dice (about 2 medium)
• 3Eggs (hard-boiled)
• 8.8 ozSmoked chicken sausage, diced (or other smoked chicken meat, finely diced)
• 6⅓ ozDill pickles, finely diced (about 4 medium; well-drained)
• 7.1 ozCanned green peas, drained (rinse briefly and drain well)
• 4¼ ozTomato, seeded and diced (use firm tomato to avoid watering the salad)
• 6 leafLettuce leaves (for lining the platter)
• 6⅓ ozMayonnaise (full-fat for classic texture)
• 10 gDijon mustard (about 2 tsp)
• 1 tbspPickle brine (about 1 tbsp, for tang and looseness)
• 4 gFine sea salt (about 3/4 tsp)
• 1 gBlack pepper, freshly ground (about 1/2 tsp)
• 2⅛ ozPotato chips (add right before serving for crunch)

Instructions

1. 1

   Cook the potatoes and carrots in separate pots of lightly salted water so they don’t overcook at different rates. Simmer the potatoes for 10–12 minutes and the carrots for 8–10 minutes, until just tender but not falling apart, then drain and spread on a tray to cool completely.

2. 2

   Hard-boil the eggs by covering them with cold water, bringing to a boil, then simmering for 10 minutes. Cool them in ice water for 5 minutes, peel, and dice into small, even cubes so they blend smoothly into the salad.

3. 3

   Dice the smoked chicken sausage into 5–7 mm pieces for a classic Olivier texture. Pat the diced pickles dry with paper towels, because excess brine can thin the dressing and make the salad watery.

4. 4

   In a large bowl, combine cooled potatoes, carrots, eggs, smoked chicken sausage, pickles, and drained peas. Fold gently with a spatula so the potato cubes stay intact and the salad keeps a tidy, festive look.

5. 5

   Whisk the mayonnaise, Dijon mustard, and pickle brine until glossy and uniform. Add the salt and black pepper, then taste the dressing and adjust by adding up to 5 ml more brine if you want a brighter, more traditional tang.

6. 6

   Add the dressing to the bowl and fold until every cube is lightly coated and the mixture looks creamy, not soupy. Cover and refrigerate for at least 2 hours so the flavors meld and the salad firms up for clean slicing or molding.

7. 7

   Line a platter with lettuce leaves, then mound the chilled salad on top or pack it into a bowl and invert for a neat dome. Garnish with diced tomato around the edges and scatter potato chips over the top right before serving so they stay crisp.