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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. 

Salad Olivier

1 whole chicken breast, poached, boned, skinned & cubed-- (Note #1), OR 2 to 2-1/2 cups skinned, cubed leftover chicken    
1-1/4 lb. potatoes, peeled, boiled and cubed  (Note #2)
1 lg. sour dill pickle, cut into small dice, OR 2 heaping Tbsp. sour dill pickle relish, drained (Note #3)
1 cup fresh or frozen peas, cooked  (Note #4)
1small to medium onion, finely chopped
1 lg. carrot, diced and cooked, OR 1 C. diced, frozen carrot, cooked (Note #5)
2 hard-boiled eggs, peeled and coarsely chopped (Note #6)
1 hard-boiled egg, sliced (reserve)
1 heaping Tablespoon capers
3/4 cup reduced fat mayonnaise
1/4 cup sour cream (Note #7)
1 Tablespoon prepared mustard, Dijon preferred
2 teaspoons fresh lemon juice

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  (Note #8)
parsley sprigs
1 large ripe tomato, cut into small wedges
Boston lettuce leaves, washed and dried, or spun in a salad spinner

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.

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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