Russian Potato Salad with Chicken (Salad Olivier)

Method3 steps

1. 1

   Step 1: Whisk the mayonnaise (125 ml), white wine vinegar (1 tbsp), Dijon mustard (1 ½ tsp), 1 tablespoon dressing water and black pepper (1/4 tsp) until smooth. Add a little separately listed extra water only if needed for the desired consistency.

   Uses 125 ml mayonnaise for dressing · 1 tbsp white wine vinegar · 1 ½ tsp Dijon mustard for dressing · 1 tbsp water (to loosen the dressing) · 1/4 tsp black pepper · Additional water if needed to thin dressing

2. 2

   Step 2: Boil the unpeeled waxy potatoes (4 medium) in salted water until tender and hard-boil the eggs (6). Cool and peel both. Have the 450 g already-cooked chicken ready with skin and bones removed; this recipe uses that ready-cooked ingredient.

   Uses 4 medium waxy potatoes, to boil and cool · 6 eggs, to hard-boil and cool · Water as needed for boiling potatoes and eggs · Some salt for potato cooking water · 450 g already-cooked chicken, skin and bones removed

3. 3

   Step 3: Dice the cooled potatoes, eggs, cooked chicken, pickles and apple (1/2) into about ½ inch pieces, and slice the green onions. Gently combine, adding the fresh dill (1 tbsp), parsley (1 tbsp) and prepared dressing last. Season with salt to taste and refrigerate for at least 30 minutes before serving.

   Chill Olivier salad at least 30 minutes · 30 minUses Cooked cooled peeled potatoes and eggs · Ready-cooked boneless chicken · 4 dill pickles (not sweet) (Polish gherkins in UK) · 3-4 green onions · 1/2 apple (medium ) · 1 tbsp dill (fresh) · 1 tbsp parsley (fresh) · Prepared mayonnaise mustard and vinegar dressing