Stolichny Chicken Salad – a delicious recipe with potatoes, carrot, eggs, onion, dill pickles, chicken. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Rinse the potatoes and carrots, but don't peel them. Place them in a saucepan, cover with water, bring to a boil, and simmer for 40 to 60 minutes until tender. Remove vegetables from the stock and allow to cool.
2
Place the eggs into the salted boiling water and cook for about 8 to 10 minutes; transfer to a bowl of cold water to cool, then peel off shells.
3
Peel the potatoes, carrot, and onion, and cut into small uniform cubes, along with the eggs, pickles, and chicken. Combine in a bowl with the green peas. Salt and pepper to taste.
4
Season with mayonnaise , stir, and let stand to allow the flavors to combine. Mix in hot sauce to taste before serving, with crackers and more pickles.
8551
kcal
Calories
210
g
Fat
33
g
Carbs
1569
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 medium-sized potatoes, 1 carrot, 4 eggs, 1 medium-sized onion, and more.
Yes, Stolichny Chicken Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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