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