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Salade Bagration


8 oz (225 g) uncooked elbow macaroni or pasta shells
2 oz (60 g) chopped black olives
8 oz (225 g) cooked chicken or turkey, cut into bite-sized pieces
3 hard-boiled egg yolks
3 tablespoons olive oil
3 tablespoons white wine vinegar
4 oz (120 g) cooked ham, cut into bite-sized pieces
pint (150 ml) mayonnaise
2 tart apples, cored and chopped, but not peeled
pint (150 ml) soured cream
salt, freshly ground white pepper to taste
2 whole spring onions, chopped
6 tablespoons chili sauce
4 oz (120 g) freshly shelled peas


Serves: 10


Basically, this salad is prepared in the same way as Russian Salad. Boil the macaroni in salted water until just tender, drain. While the macaroni is still warm, toss it with the prepared meats and veget­ables, and pour over it the dressing which has been made by beating together the egg yolks, oil, vinegar, mayonnaise, soured cream and chili sauce. Season to taste, then chill overnight before serving.

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