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.
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.
Note #1: Preferably, poach the chicken breast barely covered with water, or in chicken broth for increased flavor, with 1 teaspoon salt, a slice of onion and a few celery leaves. Save the strained liquid for soup (or for the dogs).
Note #2: Potatoes will be tastier if you add 1 teaspoon salt to the cooking water.
Note #3: Some recipes call for cucumber soaked in brine, chopped.
Note #4: There are those who prefer drained canned peas.
Note #5: Carrot is optional but tasty. 1/2 teaspoon salt and 1 teaspoon sugar added to their cooking water will improve flavor.
Note #6: ;[p'- You may add 1 egg white for each yolk you remove, if cholesterol is a concern. It will, however, affect the flavor and color. A little extra mustard may make up for it.
Note #7: Reduced fat sour cream is ok, but forget fat free; just add some extra mayonnaise instead. Those for whom neither fat nor cholesterol is a concern may wish to increase the amount of sour cream to 1/2 cup.
Note #8: You may substitute whole pimento-stuffed green olives if you wish.