RUSSIAN SALAT OLIVIER

0.5 pound cooked chicken, cut into bite-size pieces
2 pounds boiled potatoes (about 4 medium), cooked & cut into
chunks
1 large carrot, cooked and sliced into thin rounds
3/4 cup shelled peas, cooked
1 orange, peeled and cut into 1-inch chunks
2 tart apples, cooked, but not peeled, diced
2 whole green onions, chopped
3 hard boiled egg yokes
3 tablespoons olive oil
3 tablespoons white wine vinegar
3/4 cup mayonnaise
3/4 cup sour cream
Salt
Freshly ground pepper
Chopped parsley or dill

Instructions:Combine chicken, egg, potatoes, carrot, peas, orange, apples
and green onions in bowl and mix. Press hard cooked egg yolks
through fine sieve. Mix in 2 tablespoons olive oil until
smooth and creamy. Stir in 2 tablespoons vinegar, 1/2 cup
mayonnaise, and 1/2 cup sour cream. Season to taste with salt
and pepper. Pour over salad and mix thoroughly. Turn salad
into clean bowl and chill, covered, overnight.

When ready to serve, form salad into high mound on platter.
Mix remaining 1/4 cup mayonnaise, 1/4 cup sour cream , 1
tablespoon olive oil, 1 tablespoon vinegar. Pour dressing
over the top of mound so it cascades down the sides. Garnish
the salad with any left over carrot rounds and chopped
parsley. Makes 8-10 servings.

NOTE: Ingredients for this salad may be varied. Try
substituting fresh peaches in season for oranges, or crab meat
for chicken.

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