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Olivier Russian Salad


1 Whole chicken breast poached, boned and skinned or 1/2 pound of cooked, lean veal.
1 Pound all purpose potatoes, boiled in their skins and peeled.
2 Medium home made or Claussen Kosher pickles.
1 Cup fresh of frozen green peas
1 Medium onion finely chopped
1 Tablespoon fresh dill (optional)
1 Cup mayonnaise
2 Hard cooked eggs Pealed and quartered
8 Large black Greek olives
8 Sprigs parsley

Cut the potatoes and chicken into a scant 1/2 inch dice. Peal the pickles and dice to the same 1/2 inch dice.

Combine potatoes, meat, pickles, peas, onion, and dill into a bowl. Add the mayonnaise and mix gently so the ingredients are not mashed. The salad can either be molded into a pyramid on a platter, or formed into 8 individual balls and decorate with the hard cooked eggs, olives and parsley. Refrigerate not more than 4 hours.

NOTE:
If you are going to make individual portions reduce the mayonnaise to make the salad a bit firmer.

This recipe is a variation of an original recipe from French chef M. Oliver and originally used grouse meat, crawfish tails, and truffles.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.