My dad used to get us to make this for every single holiday that we had, birthdays, Christmases, Easter. We all did different tasks, each one dicing eggs, meat, potatoes. I used to want to do the pickles, because I would sneak little salty pieces. The salad itself was invented by Lucien Olivjer, a French chef in the Hermitage Restaurant in Moscow. This was in the 1880s. It is also called Salade Russe, or Russian Salad. You can use cooked up chicken breast, but here I use turkey breast cold cuts from the supermarket deli department. Every Russian cookbook has several versions of this salad. I can tell you from many tastings, that this salad is both healthy and delicious!
First, you need:
3 middle-sized potatoes. You don’t have to use the types of potatoes in the picture. You can use the bigger version, but I wouldn’t go smaller.
1 middle-size onion
A package or 1 can of green peas
Chicken or turkey breast cold cuts from the deli department of your local supermarket: around 1/2 to 3/4 pounds
3-4 pickles: it is good to buy the expensive ones, my dad says, as this will improve the quality of the salad
About 6 heaped up spoons of mayo
First, peel the potatoes and carrots, cut the in half, and boil in some water (enough to cover the whole) for about 20 minutes. Boil the eggs for about 10 minutes.
Meanwhile, boil the peas for about 4-5 minutes if they came frozen in the bag, or follow the bag’s instructions. If they’re canned, go ahead and put the peas into a large bowl. Cut up the onion, chicken breast, and pickles very small.
Next, once they’re done boiling, and you can put your fork easily through both carrots and potato, drain them in a colander, and let them sit for a few minutes so that they cool down. Chop them up really small. It is key that everything (except for the peas, of course) is chopped really small, as this makes for a yummier salad.
Drain the eggs under some cold water for a few minutes, and then peel them, and chop them up as well.
Put everything that you chopped into the large bowl. Put in the mayo and mix everything up. You can serve decorated with chopped up dill.