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  Creole salad   Salat olivier
  • 1 AVOCADO, peeled and cut
  • 1 ONION, sliced
  • 1 TOMATO, cubed
  • 1 RED SWEET PEPPER, cut
  • 3 TBSP OLIVE OIL
  • 2 TBSP LEMON JUICE
  • HANDFUL OREGANO, cut
  • 1 TSP CHILI POWDER
    •
  • 200 GRAM PEAS, cooked
  • 4 POTATOES, peeled, cooked and cubed
  • 3 TBSP MAYONNAISE
  • 2 TBSP SOUR CREAM
  • 3 GHERKINS, cubed
  • 1 TBSP CAPERS
  • 100 GRAM CARROTS, cooked and cubed
  • 200 GRAM CHICKEN BREAST, cubed
  • 2 EGGS, cooked and chopped
  • HANDFUL DILL, chopped
    •

    Stir, for the dressing, the oil together with the lemon juice, the chili powder, the oregano and pepper and salt to taste. Put the avocado, tomato, onion and sweet pepper in a salad bowl, pour the dressing on top and toss.

    		 Fry the chicken breast for 10 minutes and allow it to cool down. Mix it with the potatoes, peas, the gherkins, the capers and the carrots. Add the mayonnaise and sour cream and stir carefully. Put the mixture in a salad bowl and sprinkle with egg and dill.

    Salat olivier is a dish which is popular all over the former Soviet Union. I remember it from Uzbekistan, because it was the first thing I got to eat when I came to the country. What I remember most of that day are the screaming monkeys, who were looking at the restaurant guests from their cages alongside the terrace.

    Russians and former Soviet citizens serve salat olivier for New Year. On Worldcook's New Year page you will find New Year recipes from all over the world.