Title: Stolichnyi Salat - Table Salad or Russian Sal
Categories: Russian Salad Vegetable Side Chicken
Yield: 8 Servings
| 2 | | Scallions chopped |
| 1 | | Delicious apple cored w/skin |
| 1 | | Green tart apple cored w/skin |
| 4 | | Red skin potatos lg. |
| 1/2 | lb | Chicken meat cubed 1/2" |
| 1 | | Carrot lg. scraped |
| 3/4 | c | English peas |
| 1 | | Orange peeled |
| 3 | | Hard boiled egg yolks |
| 3 | tb | Olive oil |
| 3/4 | c | Mayonaise |
| 3/4 | c | Sour cream or plain yogurt |
| 2 | tb | Cider vinegar |
| 1/2 | ts | Salt |
| 1/4 | ts | White pepper ground |
| 1 | tb | White wine vinegar |
| 2 | tb | Parsley fresh chopped |
| 1 | tb | Dill fresh chopped |
Chop apples but do not peel. Boil the potatos, drain, peel, and cut into
cubes 1/2" in saize. Boil the carrot until just getting tender. remove and
cut into rounds 1/4" in thickness. Boil peas in the salted water from the
potatos for 5 minutes and drain. Section the orange, remove the section
membranes, and cut into 1" chunks. Mix the fruit and vegetables together
with the cooked chicken cubes. Press the egg yolks through a seive and mix
with 2 T of olive oil until a smooth, creamy paste is formed. Stir in 2 T
of the cider vinegar & 1/2 cup each of the mayonaise and the sour
cream/yogurt. Season to taste. Pour the dressing over the warm vegetables,
toss, and cover. refrigerate for 8-12 hours. Turn out onto large plate or
bowl. Mix the remaining ingredients together except for the parsley & dill.
Pour over the salad and sprinkle the dill & parsley over this. Srve on bed
of lettuce leaves or red cabbage leaves.