Author Notes
Barely adapted from Olga & Pavel Syutkin's CCCP Cook Book, this recipe for Stolichny Salad is an update on the traditional Olivier Salad, and "a symbol of Soviet cuisine." —Amanda Sims
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Ingredients
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4
medium-sized potatoes
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1
carrot
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4
eggs
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1
medium-sized onion
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4
dill pickles
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200-250 grams
cooked dark-meat chicken
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300 grams
tinned green peas
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vinegar-based hot sauce like tobasco
Directions
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Rinse the potatoes and carrots, but don't peel them. Place them in a saucepan, cover with water, bring to a boil, and simmer for 40 to 60 minutes until tender. Remove vegetables from the stock and allow to cool.
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Place the eggs into the salted boiling water and cook for about 8 to 10 minutes; transfer to a bowl of cold water to cool, then peel off shells.
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Peel the potatoes, carrot, and onion, and cut into small uniform cubes, along with the eggs, pickles, and chicken. Combine in a bowl with the green peas. Salt and pepper to taste.
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Season with mayonnaise , stir, and let stand to allow the flavors to combine. Mix in hot sauce to taste before serving, with crackers and more pickles.
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