Making some Russian dishes in honor of the Sochi Olympics! It’s very much like a potato salad, but there is meat added in–it’s not required to add meat, but I chose to. Salad Olivier is apparently a must-have dish for any Russian get together, so naturally it made the cut.
- 1lb chicken (finely diced and boiled/cooked)
- 4 dutch yellow potatoes (skinned, diced, and boiled/cooked)
- 1 16oz bag of frozen peas & carrots
(I used the steamers–or 1 cup peas cooked and 2-3 carrots diced and cooked)
- 3 hard-boiled eggs (diced)
- 3 dill pickles (diced)
(I use Claussen sandwich slices, usually where you get lunch meats! It’s the best stored-bought pickle in my opinion)
- 5 tbsp (1/3 cup) Mayonnaise
Most recipes called for a LOT more..but I really think too much mayo doesn’t add much to a dish.
- 1 tbsp apple cider vinegar
- 2 tsbp fresh dill (finely chopped)
- 1/2 green onions (finely diced)
- Salt (1-2 tsp)
- Pepper (1-2 tsp)
I just sorta mixed everything as it became available. However, I tried to let the individual elements cool off a bit before adding them. I chilled it prior to serving. Add more mayo if it seems too dry. I really liked this dish and will be making it again, exactly as is!