The key magic ingredient of this salad that takes it to another level is fresh dill or eneldo. Yes, ladies and gentlemen, that is the ingredient that will make this dish like something else and not like the billions of russian potato salad that taste like nothing, or a bunch of white cardboard at best. Finally this salad take about 2 hours to make, because you need to chop, let veggies cool and let it sit in fridge.
INGREDIENTS:-4 chicken thighs.
-1 and 1/2 cup of peas.
-3 carrots.
-100 grams of turnip (nabo in Spanish).
-3 big potatoes.
-4-5 big sweet pickles.
-1 cup of mayonnaise approx.
-Fresh dill, lots.
-salt and pepper.
-1/2 beetroot for decoration.
STEPS:
1. In a big pot of water boil the chicken, the potatoes, and the carrots and the turnip until it is all soft for 30 minutes. Get the meat out before once it is cooked. Let is all cool off for 1 hour.
2. Now chop everything into small pieces with a knife: the chicken, potatoes, carrots, turnip, and pickles etc. The reason why you chop it now and not before it's because if you do it before boiling the veggies and everything lose its shape.
3. Now add everything together in a bowl and add the peas.
4. Now beging to add the mayonnaise spoon by spoon, and add a lot of dill that you have chopped up. This ingredient is a MUST: fresh dill. Add also salt and pepper and mix well.
5. Now place in some type of oven tray or plate and place a layer of mayonnaise on top and decorate with beetroot. Beetroot is another protagonist of Russian cooking.
6. Stick in fridge for at least 30 minutes and it will solidify and flavors come together.
I tell you this salad will make you cold! Perfect for summer.
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