Olivier Salad recipe by Bibi Zainub S.

Ingredients

• 1 whole medium chicken
• • 500g/1-¼ lbs potatoes, peeled, steamed and mashed
• • 3 large sour dill pickles/gherkins diced
• • 1 cup of fresh or frozen peas, cooked
• • 1 small to medium onion, finely chopped
• • 2 cups of frozen mixed vegetables
• • 2 hard-boiled eggs, peeled and coarsely chopped
• • 1 hard-boiled egg, sliced (reserve)
• • 1 heaped tablespoon of capers, drained
• • 3 cups of mayonnaise
• • 1 tablespoon of prepared mustard, Dijon preferred
• • 3 teaspoons of fresh lemon juice
• • 1 teaspoon of salt
• • 1 teaspoon of black pepper or more to taste
• • 1 teaspoon of dry paprika
• • 3 tablespoons of fresh dill or 1 tablespoon of dry dill
• • ½ - 1 cup of ripe black olives, cut in half
• • parsley sprigs
• • 1 large ripe tomato, cut into small wedges
• • Little gems of lettuce leaves, washed and dried, or spun in a salad spinner