Salat Olivier (Russian Salad)

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READY IN: 1hr 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the potatoes, let cool, and cut into 1/2-inch dice.
  • Boil the eggs, let cool, and coarsely chop.
  • To prepare the chicken, combine ingredients water through thyme, and bring to a boil. Lower heat and simmer, covered, for 10-15 minutes.
  • Add chicken breasts. Bring to a boil and lower heat. Simmer, covered, for 20-30 minutes. Cool breasts in the broth.
  • While chicken is cooking, combine potatoes, eggs, and remaining salad ingredients in a large bowl.
  • When chicken has cooled, drain the chicken (discard or save broth, as desired). Remove skin, bones and any gristle. Cut chicken into neat 1/2 to 3/4 inch pieces.
  • In a medium bowl, combine all dressing ingredients. Salt and pepper to taste.
  • Combine chicken, salad ingredients, and dressing. (All ingredients should be at room temperature).
  • Place chicken salad in a large serving bowl. Decorate with tomato wedges and egg slices. Sprinkle with dill.
  • Serve cool, but not chilled.
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