Main Ingredients:

0.5 pound cooked chicken, cut into bite-size pieces2 pounds boiled potatoes (about 4 medium), cooked amp; cut intochunks1 large carrot, cooked and sliced into thin rounds3/4 cup shelled peas, cooked1 orange, peeled and cut into 1-inch chunks2 tart apples, cooked, but not peeled, diced2 whole green onions, chopped3 hard boiled egg yokes3 tablespoons olive oil3 tablespoons white wine vinegar3/4 cup mayonnaise3/4 cup sour creamSaltFreshly ground pepperChopped parsley or dill

Cooking Preparation of the Recipe:

Combine chicken, egg, potatoes, carrot, peas, orange, applesand green onions in bowl and mix. Press hard cooked egg yolksthrough fine sieve. Mix in 2 tablespoons olive oil untilsmooth and creamy. Stir in 2 tablespoons vinegar, 1/2 cupmayonnaise, and 1/2 cup sour cream. Season to taste with saltand pepper. Pour over salad and mix thoroughly. Turn saladinto clean bowl and chill, covered, overnight. When ready to serve, form salad into high mound on platter. Mix remaining 1/4 cup mayonnaise, 1/4 cup sour cream , 1tablespoon olive oil, 1 tablespoon vinegar. Pour dressingover the top of mound so it cascades down the sides. Garnishthe salad with any left over carrot rounds and choppedparsley. Makes 8-10 servings. NOTE: Ingredients for this salad may be varied. Trysubstituting fresh peaches in season for oranges, or crab meatfor chicken.

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