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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 24 |
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This is a Russian salad that is eaten in many Mediterranean countries as well. There are many variations of the name, but the recipe originated in Russia. Serve cold, with warm flatbread or pita bread Ingredients:
6 large potatoes |
2 cups mayonnaise |
1 stalk celery, diced |
8 hard-cooked eggs, chopped |
1 whole rotisserie roast chicken, pulled and diced |
2 tablespoons mustard |
1/4 cup chopped pitted green olives |
1 tablespoon salt |
3 large dill pickles, chopped |
Directions:
1. Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender enough to pierce with a fork, about 30 minutes. Drain and allow cool, then peel and dice. Place the diced potatoes into a large mixing bowl and refrigerate until cold. Once cold, fold in the mayonnaise, celery, eggs, chicken, mustard, olives, salt, and pickles. Refrigerate 2 hours before serving.
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