Stolichnyi Salat - Table Salad Or Russian Salad

Recipe Ingredients

2		Scallions chopped
1		Delicious apple cored w/skin
1		Green tart apple cored - w/skin
4		Red skin potatos lg.
1/2 lb	227g / 8oz	Chicken meat cubed 1/2"
1		Carrot lg. Scraped
3/4 cup	177ml	English peas
1		Orange peeled
3		Hard boiled egg yolks
3 tablespoons	45ml	Olive oil
3/4 cup	177ml	Mayonnaise
3/4 cup	177ml	Sour cream or plain yogurt
2 tablespoons	30ml	Cider vinegar
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	White pepper ground
1 tablespoon	15ml	White wine vinegar
2 tablespoons	30ml	Parsley fresh chopped
1 tablespoon	15ml	Dill fresh chopped

Recipe Instructions

Chop apples but do not peel. Boil the potatoes, drain, peel, and cut into cubes 1/2" in size. Boil the carrot until just getting tender.

remove and cut into rounds 1/4" in thickness. Boil peas in the salted water from the potatoes 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 sieve 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 mayonnaise 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. Serve on bed of lettuce leaves or red cabbage leaves.

Source:
Richard Newman-Wolfe University of Rochester, Rochester NY

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.