Stolichny (Capital) Salad

Servings: 4
1 lb chicken leg quarters
2 medium potatoes
2 pickles
2-3 tablespoons canned green peas
2 hard-boiled eggs
2 tablespoons mayonnaise
Salt

Place the chicken in a pot and cover with cold water. Bring to a boil and then continue cooking for another 35 minutes. Let cool and remove skin and bones.

Put the potatoes into a pot with cold water to cover, add salt and bring to a boil, then cook for 15 minutes more.

You can check the doneness of the potatoes with a knife: if it goes through effortlessly – potatoes are ready. When the potatoes cool off, peel them.

Chop the potatoes, pickles, eggs and chicken into equal small cubes.

Place into a deep bowl. Add the peas and mayonnaise.

Stir well to combine.

The salad is ready.