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SALAD OLIVIER

This was sent in by a newsletter subscriber, Bess.
“Please give credit to The Sneaky Kitchen, sneakykitchen.com
Thanks; hope you can use this. Bess”

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 Recipe

• 1 whole chicken breast, poached, or 2 to 2-1/2 cups leftover chicken, boned, skinned & cubed

• 1-1/4 pound potatoes, peeled, boiled and cubed
• 1 large sour dill pickle, cut into small dice, or 2 heaping Tbsp. sour dill pickle relish, drained
• 1 cup fresh or frozen peas, cooked
• 1small to medium onion, finely chopped
• 1 large carrot, diced or 1 cup diced frozen carrot, cooked
• 2 hard-boiled eggs, peeled and coarsely chopped
• 1 hard-boiled egg, sliced (reserve)
• 1 heaping Tbsp. capers, drained

• 3/4 cup reduced fat mayonnaise
• 1/4 cup sour cream reduced or whole fat
• 1 Tablespoon prepared mustard, Dijon preferred
• 2 teaspoons fresh lemon juice
• salt to taste
• 1/4 teaspoon pepper or more to taste
• 1/2 teaspoon dried dill or 1 teaspoon snipped fresh dill

• several ripe black olives, cut in half
• parsley sprigs
• 1 large ripe tomato, cut into small wedges
• Boston lettuce leaves, washed and dried, or spun in a salad spinner
• Paprika
 

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, pepper, 1 teaspoon salt and 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 chicken broth, and for increased flavor, with 1 teaspoon salt, a slice of onion and a few celery leaves.  Save the strained liquid for soup.

Note #2: Carrot is optional but tasty.  1/2 teaspoon salt and 1 teaspoon sugar added to the cooking water will improve flavor.