Salad Olivier—Russian Salad

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I grew up in the Soviet Union, where this delicious dish is a staple at any holiday meal. It is easy enough to make any time, keeps very well in the fridge, and makes a filling and tasty meal any time of day.

There any many variations of this classic dish. This is the way my family makes it.

Recipe Editor Note – we recommend all organic ingredients and pasture-raised chicken and eggs, preferably soy and corn-free. In addition, raw pickles that have been traditionally fermented.

Ingredients

• Potatoes (Yukon gold or red)
• Carrots
• Peas (canned or frozen)
• Pickles 
• Hard-boiled eggs
• Cooked chicken (leftover boiled chicken is great, or poach some chicken thighs)
• Mayonnaise — recipe
• Sour cream — recipe

Instructions

You will need roughly equal quantities of potatoes, carrots, peas, eggs, pickles, and chicken by volume.

Without peeling, steam or boil the carrots and potatoes until they can be pierced easily with a sharp knife. I prefer steaming. Take care not to overcook the potatoes.

If using frozen peas, steam them until bright green, about 2 minutes. If using canned peas, drain them.

Let potatoes and carrots cool, then peel them. Dice potatoes, carrots, eggs, pickles, and chicken into 1/4 inch cubes. Add peas and mix well.

Make dressing by mixing 2/3 mayonnaise and 1/3 sour cream together. Add enough to salad to coat well. Taste salad. If it is not tangy enough, add more pickles. Serve and enjoy! This dish is even tastier after a night in the fridge.

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