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Sundevicheh Salad Olivieh Recipe (with Video)

Tree nut free, Wheat, Soy-free

Discover our Sundevicheh Salad Olivieh Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 15min


- 1 lb Russet potatoes
- 6 Large eggs
- 3 tbsp Extra virgin olive oil
- 1 Chicken breast, boneless, skinless
- 1 c Chicken stock
- 1 tbsp Black peppercorns
- 0.5 Onion
- 1 tsp Salt, divided
- 0.25 c Lemon juice
- 3 dill pickles
- 1 c peas
- 0.25 tsp Ground black pepper
- 0.25 c Mayonnaise
- Radishes, sliced
- Red onion, sliced
- Tomatoes, sliced
- fresh tarragon
- Baguette
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1. Add chicken breast to a pan with chicken stock, onion, and black peppercorns.
2. Bring stock to a boil and cover.
3. Turn the heat down to low and cook for 15 minutes.
4. Pull from heat and allow chicken to cool.
5. Set a large mixing bowl ready with cold water and ice.
6. Set water in a pot to boil.
7. Turn heat down to medium, then add in potatoes.
8. When there are 12 minutes left, add in eggs.
9. Finally when there are 2 minutes remaining, add in the peas.
10. Once finished, pull all ingredients and set in the ice bath to cool down and stop the cooking process.
11. Once potatoes and peas are cool, pull from the water and dry on paper towels.
12. Cut chicken, potatoes, pickles and eggs into 1/2 cm cubes.
13. Set pickles into a paper towel and squeeze to remove as much liquid as possible.
14. Throw these ingredients into a large mixing bowl.
15. Add mayo, Dijon mustard, lemon juice, and olive oil.
16. Season to taste with salt and pepper, then give everything a mix until nicely incorporated.
17. Make your sandwich with baguette, sliced tomatoes, radishes & onions, and some fresh tarragon.

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