Olivier Salad

This is a traditional Russian dish which over time has become popular in many other countries and of course the recipe has changed quite significantly over time. The original recipe calls for caviar, crawfish tail, hazel grouse, capers and some others which are quite expensive, seasonal, or difficult to prepare. This could be the main reason why modern Olivier Salad barely resembles the original version as the ingredients have been replaced with a cheaper and more readily available ones. Anyhow, here is how I make this yummy salad which you can serve as a nice side dish for your parties, for your picnic along with pita bread or French baguette, or on its own.

Ingredients:

3 medium-large potatoes, boiled 

3 large eggs, hard boiled

1 (16 oz) jar of dill pickles (you can add more or less depending on your taste, make sure they are not the sweet pickles)

1 can green peas, drained (you can use fresh green peas if preferred)

1/2 cup cooked carrots, grated (optional)

1/2 lb chicken breast, cooked and finely shredded (you can also use diced cooked ham)

For dressing:

1-2 cup mayonnaise  

1/4 cup fresh lemon juice

1/8 cup olive oil

Salt and pepper to taste

How to make it:

Small dice the eggs and pickles. Dice the cooked potatoes slightly larger in size.

Place diced pickles, eggs, potatoes along with green peas, grated carrots, and shredded chicken breasts in a large mixing bowl.

In another bowl, mix the dressing. Pour over the potatoes and mix thoroughly.

Taste and adjust seasoning. Don't be afraid to add more juice, oil, or pickles to it.

Cover and refrigerate for few hours before serving.