Stolichnyi salat - table salad or russian sal

Yield: 8 Servings

Measure Ingredient
2 eaches Scallions chopped
1 each Delicious apple cored w/skin
1 each Green tart apple cored w/skin
4 eaches Red skin potatos lg.
½ pounds Chicken meat cubed 1/2\"
1 each Carrot lg. scraped
¾ cup English peas
1 each Orange peeled
3 eaches Hard boiled egg yolks
3 tablespoons Olive oil
¾ cup Mayonaise
¾ cup Sour cream or plain yogurt
2 tablespoons Cider vinegar
½ teaspoon Salt
¼ teaspoon White pepper ground
1 tablespoon White wine vinegar
2 tablespoons Parsley fresh chopped
1 tablespoon Dill fresh chopped

Chop apples but do not peel. Boil the potatos, drain, peel, and cut into cubes ½" in saize. Boil the carrot until just getting tender.

remove and cut into rounds ¼" 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 & ½ 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.

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