- 400 g chicken breast
- 150 g carrots
- 120 g celery root
- 300 g potatoes
- 100 g pickled red peppers
- 120 g pickled cucumbers
- 4 large eggs
- 120 ml vegetable oil
- salt and pepper
- 1 medium lemon
Boil the chicken breast, carrots, celery root, potatoes, and eggs separately. Keep heat moderate, cook until tender, then remove each ingredient carefully and let everything cool completely.
Peel all cooked vegetables once cooled. Dice carrots, celery root, potatoes, and chicken breast into uniform small cubes. Ensure pieces remain even to maintain consistent texture throughout salad.
Chop pickled red peppers and pickled cucumbers into fine cubes. Drain excess liquid thoroughly to prevent the salad from becoming watery and to preserve a balanced, pleasant consistency.
Separate egg yolks from whites. Mash yolks thoroughly, then whisk them slowly with oil, lemon juice, salt, and pepper to create a smooth, creamy homemade mayonnaise.
Dice the cooked egg whites into small pieces. Add them to the bowl with chopped vegetables, chicken, and pickles, ensuring all ingredients remain evenly distributed before mixing.
Pour the homemade mayonnaise over the mixture. Stir gently using a wide spoon, folding ingredients together until everything is coated evenly without crushing the delicate vegetable cubes.
Taste the salad and adjust seasoning by adding more salt, pepper, or lemon juice. Mix again lightly to incorporate flavors without altering the salad’s balanced structure.
Cover the bowl and refrigerate the salad for at least one hour. Serve chilled to enhance flavors, maintain freshness, and achieve the ideal creamy, harmonious texture.