*  Exported from  MasterCook  *

             Stolichnyi Salat - Table Salad or Russian Salad

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Russian                          Salads
                Ethnic                           Vegetables
                Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      each          Scallions chopped
   1      each          Delicious apple cored w/skin
   1      each          Green tart apple cored -- w/skin
   4      each          Red skin potatos lg.
     1/2  pound         Chicken meat cubed 1/2"
   1      each          Carrot lg. scraped
     3/4  cup           English peas
   1      each          Orange peeled
   3      each          Hard boiled egg yolks
   3      tablespoons   Olive oil
     3/4  cup           Mayonnaise
     3/4  cup           Sour cream or plain yogurt
   2      tablespoons   Cider vinegar
     1/2  teaspoon      Salt
     1/4  teaspoon      White pepper ground
   1      tablespoon    White wine vinegar
   2      tablespoons   Parsley fresh chopped
   1      tablespoon    Dill fresh chopped

Chop apples but do not peel. Boil the potatos, drain, peel, and cut into cubes 1/2" in size.
 Boil the carrot until just getting tender.
remove and cut into rounds 1/4" in thickness. Boil peas in the salted water from the potatos
 for 5 minutes and drain. Section the orange, remove the section membranes, and cut into 1"
 chunks. Mix the fruit and vegetables together with the cooked chicken cubes. 
Press the egg yolks through a sieve and mix with 2 T of olive oil until a smooth, 
creamy paste is formed. Stir in 2 T of the cider vinegar & 1/2 cup each of the mayonnaise
 and the sour cream/yogurt. Season to taste.
Pour the dressing over the warm vegetables, toss, and cover.
refrigerate for 8-12 hours. Turn out onto large plate or bowl.
 Mix the remaining ingredients together except for the parsley & dill.
Pour over the salad and sprinkle the dill & parsley over this.
 Serve on bed of lettuce leaves or red cabbage leaves.

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