Salat Olivier (Russian Salad) - cooking recipe

Ingredients

Salad ingredients
4 medium potatoes, cooked and 1/2-inch diced
2 1/2 hard-boiled eggs, chopped
1 1/2 lbs ham, 1/2-inch dice
1 medium cucumber, peeled, quartered and cut into 1/2-inch pieces
2 -3 large apples, sweet, cored and cut into 1/4-inch pieces, coated with
2 -3 tablespoons lemon juice
3 tablespoons green olives, chopped, pitted
1/4 cup celery, finely diced
3/4 cup peas
Cooking chicken
5 -6 cups water
1 large onion, studded with
2 cloves
2 stalks celery & leaves, coarsely chopped
1 bay leaf
1 carrot, coarsely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
3 whole chicken breasts (approx. 3 lbs)
Dressing
1 1/2 cups mayonnaise
2/3 - 1 cup sour cream
3 tablespoons Dijon mustard
1/2 cup dill pickle, small cubed
1 - 1 1/2 tablespoon onion, grated
2 tablespoons capers
salt
pepper
Decoration
3 tablespoons dill, minced
3 small-medium tomatoes, cut into wedges
2 1/2 hard-boiled eggs, sliced

Preparation

Boil the potatoes, let cool, and cut into 1/2-inch dice.
Boil the eggs, let cool, and coarsely chop.
To prepare the chicken, combine ingredients water through thyme, and bring to a boil. Lower heat and simmer, covered, for 10-15 minutes.
Add chicken breasts. Bring to a boil and lower heat. Simmer, covered, for 20-30 minutes. Cool breasts in the broth.
While chicken is cooking, combine potatoes, eggs, and remaining salad ingredients in a large bowl.
When chicken has cooled, drain the chicken (discard or save broth, as desired). Remove skin, bones and any gristle. Cut chicken into neat 1/2 to 3/4 inch pieces.
In a medium bowl, combine all dressing ingredients. Salt and pepper to taste.
Combine chicken, salad ingredients, and dressing. (All ingredients should be at room temperature).
Place chicken salad in a large serving bowl. Decorate with tomato wedges and egg slices. Sprinkle with dill.
Serve cool, but not chilled.