6 large potatoes boiled, peeled and finely chopped or shredded
2 chicken breasts cooked and chopped into small cubes or shredded
3 eggs boiled, peeled and finely chopped
1 1/2 cups mayonnaise
1/2 cup sour cream *optional
3 dill pickles finely chopped
1 package frozen baby peas (16 oz), thawed and drained
1 cup olives - green or black, (seedless)
1 small carrot, shredded
1-2 tablespoons lemon/lime juice, freshly squeezed
1-2 tablespoons olive oil
Salt and pepper to taste
- In a bowl, combine mayonnaise, sour cream, olive oil, lemon juice, salt and pepper. Mix thoroughly.
- In another large bowl, combine chicken, potatoes, eggs, chopped pickles and peas. Add the mayo dressing and mix well. Taste and adjust the seasoning.
- Place salad olivieh in a serving dish, even out the surface with a spatula. Garnish with olives, pickles, peas or carrots.