Brought to us by John
This salad was invented by a French Chef, M. Olivier, who served it in Moscow around 1860. Variations, sometimes called “Salade Olivier”, “Russian Salad” or “Sour Russian Potato Salad”, abound worldwide.
1 whole chicken breast, poached, boned, skinned & cubed, OR 2 to 2-1/2 cups skinned, cubed leftover chicken
1-1/4 lb. potatoes, peeled, boiled and cubed
1 large sour dill pickle, cut into small dice, OR 2 heaping Tbsp. sour dill pickle relish, drained
1 cup fresh or frozen peas, cooked
1 small to medium onion, finely chopped
1 large carrot, diced and cooked, OR 1 C. diced, frozen carrot, cooked
2 hard-boiled eggs, peeled and coarsely chopped
1 hard-boiled egg, sliced
1 heaping Tablespoon capers
3/4 cup reduced fat mayonnaise
1/4 cup sour cream
1 Tablespoon prepared mustard, Dijon preferred
2 teaspoons fresh lemon juice
salt
1/4 teaspoon black pepper or more to taste
1/2 teaspoon dried dill, OR 1 teaspoon snipped fresh dill
several ripe black olives, cut in half
parsley sprigs
1 large ripe tomato, cut into small wedges
Boston lettuce leaves, washed and dried, or spun in a salad spinner
paprika (optional)
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Drain the chicken and all vegetables well. Combine the cooked chicken breast, potatoes, carrots, peas, chopped onion and dill pickle, hard-boiled eggs and capers. Fold slightly to mix.
Combine the mayonnaise, sour cream, mustard, lemon juice, black pepper, 1 teaspoon salt and dried dill. Pour over the salad and mix gently but thoroughly. Chill well.
To serve, mound the salad upon lettuce leaves on a large platter. Garnish with black olive slices, sliced hard-boiled egg, tomato wedges and parsley sprigs. Sprinkle with a little paprika.
Source: Sneakykitchen.com
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