Russian Salad

After the fall of Napoleon, the Russian court found the French court a few chefs, including Olivier Henry, who has left future generations several memorable dishes. One day he came out to the emperors table with a salad made ​​of finely chopped vegetables and various meats, dressed with mayonnaise. The salad was delightful to everyone, and then, in honor of its creator, in 1860s called "Salad Olivier." Olivier was proud, and gave recipe to everyone. The trick is that the French call this a Russian salad (salade russe), although a cursory listing of French books with recipes that are revealed by this name hides salads that have about the same as their ingredients, called French salad.
By very different tale, Russian salad was created by a certain Lucien Olivier (whether a relative of one of Napoleon's chef nowhere specified), the chief master of the renowned restaurant "Hermitage" in Moscow, served the guests salad, which soon became his trademark. Method of preparation has been a closely guarded secret. At the turn of the 19th the 20th century, one of the auxiliary Oliviers chefs tried to reveal the secret. While Olivier (I, as usual) was prepared for salad dressing, they invited him to come out and then Ivan Ivanov, his assistant, analyzed the recipe. Ivanov was soon joined in the competitive restaurant "Moskva" where he made surprisingly similar salad, and then even sold the prescription labels, and placed the salad into history. That was a "French" salad as now today.
Ingredients:
Chicken (boiled) 300g
Ham 200g
Eggs (boiled) 5p
Potato 5 midsize
Pickles 5 midsize
Carrots 4 midsize
Peas 300g
Mayonnaise 250g
Preparing
Cut potato, carrots as small cubes. Take the pot and bring water to the boil. Add potato, carrots and peas in and boil it for 10 minutes. After its done boiling take it out and leave it to cool down. Meanwhile boil the eggs well and cut them as small cubes after cooling down. Cut ham, chicken and pickles also as small cubes. Mix it all together in a big bawl with mayonnaise. Keep it in the fridge till serving.
If you want to make mayonnaise yourself (which i highly recommend) check the tips, or video section for instructions.
Serving:
Just place bawl on the table and bon apetit:)