On June 30, Anya Levykh will be one of the 16 cooks featured in the Joy of Feeding festival at UBC Farm. She's making her mother's version of a classic Russian potato salad named after a French chef.
Olivier Salad
This is my mothers version of a classic Russian dish. It can also be made without the chicken. This recipe serves 20 30 people!
12 large russet potatoes, boiled, then skinned and cubed
12 hardboiled eggs, diced
6-8 Granny Smith apples, peeled, cored and diced
2 cans sweet peas (drained)
12 large kosher dill pickles, finely chopped
1-2 cups pickle juice, depending on taste
8 boneless, skinless chicken breasts, cooked and chopped into small cubes
1/2 cup mayonnaise
Salt and pepper to taste
In a large mixing bowl, combine potatoes, eggs, chicken, peas and pickles and mix. Add half of the mayonnaise and mix thoroughly with spoon. Pour in 1 cup of pickle juice and mix. Salad should be thoroughly coated, and not too creamy. If needed, add rest of mayo and pickle juice. Add in apples, and mix lightly. Sprinkle salt and pepper to taste.
Olivier tastes best when the flavours have a chance to meld a bit. Store in fridge for several hours before serving, if possible.
