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Cafe St. Petersburg's Salad
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4
4
cups cooked chicken, cut into bite−size pieces
carrots, finely chopped and steamed until tender
medium boiling potatoes, cut into 1/2−inch cubes
and steamed until tender
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2
3
small whole dill pickles, finely chopped
pickling cucumbers, peeled and cut into 1/2−inch cubes
hard−cooked eggs, chopped
Salt, to taste
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3
1
1
/4 cup mayonnaise
/4 cup sour cream
tablespoon warm water
/2 bunch parsley, for garnish
In a bowl combine the chicken, carrots, potatoes, pickles, pickling
cucumbers, eggs and salt. Toss gently but thoroughly.
In another bowl combine the mayonnaise and sour cream. Add the warm
water and stir thoroughly. Pour the mayonnaise dressing over the
salad and toss well.
Mound the salad on a serving plate and garnish with parsley.
Serve at once.
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Cafe St. Petersburg's Salad
28
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