Scarcely adjusted from Olga and Pavel Syutkin’s CCCP Cook Book, this formula for Stolichny Salad is a report on the customary Olivier Salad, and “an image of Soviet food.
- 4 medium-sized potatoes
- 1 carrot
- 4 eggs
- 1 medium-sized onion
- 4 dill pickles
- 200-250 grams cooked dim meat chicken
- 300 grams tinned green peas
- vinegar-based hot sauce like tobacco
Flush the potatoes and carrots, however, don’t strip them. Spot them in a pan, spread with water, heat to the point of boiling, and stew for 40 to an hour until delicate. Expel vegetables from the stock and permit to cool.
Spot the eggs into the salted bubbling water and cook for around 8 to 10 minutes; move to a bowl of cold water to cool, at that point strip off shells.
Strip the potatoes, carrot, and onion, and cut into little uniform 3D squares, alongside the eggs, pickles, and chicken. Join in a bowl with the green peas. Salt and pepper to taste.
Season with mayonnaise, mix and let remain to enable the flavors to consolidate. Blend in hot sauce to taste before serving, with wafers and more pickles.