Salad Olivier

In nineteenth-century Russia, when this salad was invented, it was customary to use cold roast game as the meat ingredient. Today chicken or ham is substituted. This salad appears at every festive meal in Russia, so it’s not surprising that it’s often called Russian salad.

½ roast chicken, chopped

2 tablespoons chopped pickled cucumbers

5 boiled potatoes, diced

4 hard-boiled eggs, chopped

1 4-inch piece English cucumber, finely diced

1 cup canned peas

salt and pepper to taste

1 teaspoon dry mustard powder or hot prepared mustard

½ cup mayonnaise (or more to taste)

slices of cucumber, boiled carrots, and olives for garnish

Mix the chicken, pickled cucumber, potatoes, eggs, and cucumber together. Stir in the peas and season with the salt and pepper. Mix the mustard and mayonnaise and stir into the other ingredients, using extra mayonnaise if necessary to hold everything together. Mound in a dish and decorate with the sliced vegetables. Serves 6.

½	roast chicken, chopped
2	tablespoons chopped pickled cucumbers
5	boiled potatoes, diced
4	hard-boiled eggs, chopped
1	4-inch piece English cucumber, finely diced
1	cup canned peas
	salt and pepper to taste
1	teaspoon dry mustard powder or hot prepared mustard
½	cup mayonnaise (or more to taste)
	slices of cucumber, boiled carrots, and olives for garnish