Salad Olivier
Source: Recipe courtesy Eva Levitis (with Mo Rocca on My Grandmother's Ravioli)
6 eggs
6 white potatoes
2 boneless skinless chicken breast halves (*Leftover Chicken with Shallots is good!)
4 whole pickles, shredded, plus extra pickle slices for decorating
One 14.5-ounce can green peas (*frozen peas, thawed)
1 tablespoon salt
1 tablespoon black pepper
1 1/2 cup mayonnaise, plus more for serving
1/3 cup fresh dill, chopped (*1 T dried)
*Cindy's notes and additions
Place the chicken breasts, potatoes and eggs in separate pots, cover with water and bring to a boil over high heat. Turn the heat down to medium once they begin to boil. Cook the eggs about 12 minutes, the potatoes about 20 minutes and the chicken about 10 minutes. Drain and allow all of the ingredients to cool completely.
Chop the chicken and potatoes into 1/2-inch cubes and add them to a large bowl. Chop 5 1/2 of the eggs into 1/2-inch cubes and add them to the bowl, reserving half an egg for garnish. To this, add the shredded pickles and green peas (reserve some for garnish), and season with the salt and pepper. Finally, add in the mayonnaise and dill and mix everything together carefully.
Shape the mixture into a rounded mound and cover it with a thin layer of mayonnaise. Decorate the mound with green peas, sliced pickles and the remaining half hard-boiled egg on top, cut into the shape of a flower (optional).
Serves: 6 side servings