Salat Olivier Russian Salad

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My mother used to make this most every russian orthodox easter for the feast that typically follows midnight mass. i think she got it from my baba (grandmother), so it's definitely authentic.

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Steps

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Boil the potatoes , let cool , and cut into 1 / 2-inch dice.

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Boil the eggs , let cool , and coarsely chop.

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To prepare the chicken , combine ingredients water through thyme , and bring to a boil.

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Lower heat and simmer , covered , for 10-15 minutes.

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Add chicken breasts.

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Bring to a boil and lower heat.

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Simmer , covered , for 20-30 minutes.

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Cool breasts in the broth.

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While chicken is cooking , combine potatoes , eggs , and remaining salad ingredients in a large bowl.

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When chicken has cooled , drain the chicken.

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Remove skin , bones and any gristle.

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Cut chicken into neat 1 / 2 to 3 / 4 inch pieces.

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In a medium bowl , combine all dressing ingredients.

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Salt and pepper to taste.

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Combine chicken , salad ingredients , and dressing.

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Place chicken salad in a large serving bowl.

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Decorate with tomato wedges and egg slices.

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Sprinkle with dill.

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Serve cool , but not chilled.

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Ingredients

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potatoes, hard-boiled eggs, ham, cucumber, apples, lemon juice, green olives, celery, peas, water, onion, cloves, celery & leaves, bay leaf, carrot, salt, pepper, thyme, whole chicken breasts, mayonnaise, sour cream, dijon mustard, dill pickle, capers, dill, tomatoes