Olivier Salad Recipe

The Olivier Salad is to Moscow what the Maurice Salad is to Detroit.  Both are beloved traditions.  I've been researching Russian recipes for my debut novel, Blue Earth, (due out in hardcover March of 2013) and came across the Olivier several times.  The idea of potatoes, carrot, peas, orange, and apple in one bowl with chicken and chopped egg may sound odd, but somehow it works for me.  Hope you like it too.  Frosting a potato salad is typically Russian!

Salad
2 pounds of Michigan cooking potatoes, cooked until tender in salted water, peeled and diced; best if still warm when you dress the salad
8 ounces of cooked chicken, diced
1 large carrot, peeled, cooked, cut into rounds
3/4 cup of frozen peas, rinsed and well drained
1 medium orange, supremed, diced
2 medium tart apples, cored, diced
2 green onions, sliced

Dressing
3 hard boiled eggs - use only the cooked yolks and mash them
2 tablespoons olive oil
2 tablespoons white wine vinegar
1/2 cup of mayonnaise
1/2 cup of sour cream
salt to taste
white pepper, to taste

Frosting
1/4 cup of mayonnaise
1/4 cup of sour cream
1 tablespoon of olive oil
1 tablespoon of white wine vinegar

Garnish
fresh chopped parsley or dill

Instructions
1.  Combine the salad ingredients in a large mixing bowl.
2.  Place the dressing ingredients into a  separate bowl and beat/blend until smooth.  Add to the salad bowl and toss/turn to coat.  Place all in a clean serving bowl and press down with a spatula until the top is smooth.
3.  Combine the frosting ingredients in a bowl.  Spread on top of the salad. 
4.  Garnish with a fresh chopped herb.  Cover and refrigerate until chilled though.