Famous Russian salad Olivier’s cheaper variation is called Stolichny Salad (Capital Salad or Moscow Salad). Recipe was partly stealed, partly invented by Olivier’s ex-sous-chefs, Ivan Ivanov in the restaurant Moskva in Soviet Russia times.
The most important difference between the salad Olivier and the Capital salad now – meat component. Olivier salad most often contain beef (or most cheaper bologna), Capital Salad contain chicken meat. Some argue that in the Capital salad cucumbers should be fresh, not pickled (like it’s Summer version of Olivier, also known like Winter Salad – hope that nobody has tangled between the names of salads), others say that there are no carrots at all, some say about additional tomato sauce in dressing (yeah, sort of Russian Dressing), some insist that there must be crabmeat.
So my version has same ingredients as Olivier Salad, but I used chicken breast.
P. S. To tell the truth, I made this salad just because I had to much homemade mayo in my fridge. I’m not a big fan of this type of meal. But it’s still Russian classic, so let it be.
Yield 4 servings
2 Russet potatoes
1 medium carrot
3-4 medium pickles, brined
6 oz. of cooked chicken breast
1/2 cup frozen sweet green peas (fresh or canned is good too)
salt and pepper
1/2 cup homemade mayonnaise*
Boil potatoes and carrots. Separately boil eggs to hard. Place frozen peas into sieve.
Peel and cut all the vegetables, eggs and chicken breast into small cubes. Add peas. Mix everything together with mayonnaise, add salt and pepper to taste. Serve cold.
* for homemade mayonnaise:
1 large egg yolk
1/2 tsp. Russian mustard
1/2 cup olive or vegetable oil, divided
1 tbsp. white vinegar
Whisk together yolk, mustard, and pinch of salt until combined well. Add oil drop by drop, whisking constantly until mixture thick. Whisk in vinegar and pepper.
1 serving is about 300 calories