Barbara Asnes with a bowl of Olivier Salad. Photo by Stuart Bratesman. MEET THE COOK, Barbara Asnes “I am a 71-year-old former social worker/mental health lawyer/professional cook.

4. To the mixture of chicken, potato, carrots and peas, add the apple, pickle, eggs and dill. Mix the contents gently to combine. 5. In a small bowl, combine the mayonnaise, sour cream, mustard ...

Russian egg salad was created in the mid-19th century, and since then it has become a popular, versatile dish full of tasty, comforting ingredients.

The meaty, refreshing potato salad is most often made for holidays and special occasions. It is said to have been created by a chef named Olivier who ran a restaurant in mid-19th-century Moscow.

This salad was invented in the 19th century by French chef Lucien Olivier, who at that time was the head of an upscale restaurant, Hermitage, located right in the center of Moscow.

Begin with commercial mayonnaise, she advises, and doctor it. “I add lemon juice and some pickle liquid to thin it out,” she says. Acidity gives the mayonnaise a sharper taste.

Total time: 1 hour Servings: 4 to 6 Note: Adapted from "Please to the Table" by Anya von Bremzen. 1 boneless, skinless chicken breast Salt, pepper 1 large potato 1 medium carrot 2/3 cup green peas ...