SALAT OLIVIER

Makes: 3 L

1 large roaster chicken Kosher salt 6 large Yukon gold potatoes, peeled and cut into a 1/3-inch (8-mm) dice 2 cups fresh peas ( frozen peas are an acceptable substitute — and if you really want to be authentically Soviet, go for canned) 1 large sweet onion, cut into a 1/3-inch (8-mm) dice 7 Israeli pickles, cut into a 1/3-inch (8-mm) dice 5 large hard-boiled eggs, cut into a 1/3-inch (8-mm) dice 1 cup (250 mL) mayonnaise Freshly ground black pepper Handful of pea shoots for garnish (optional)

1. Place the chicken in a large pot, cover with cold water, and add in a generous amount of salt. Bring to a boil, then reduce the heat until it’s just high enough to maintain a gentle simmer. Simmer, skimming off anything that comes to the top, until the chicken is cooked and you can easily pull the joints apart — begin checking after about 30 minutes, but if you’ve got the heat nice and gentle, you shouldn’t have to worry about overcooking things. When the chicken is cooked, remove from the pot and let it cool until you can handle it (reserve the poaching broth for another use). Discard the skin, pull the meat from the bones, and cut into a 1/3-inch (8-mm) dice.

2. While the chicken is cooking, place the potatoes in a pot, cover with water, salt generously, and bring to a boil. Reduce the heat until it’s just high enough to maintain a simmer, and cook until the potatoes are tender, about 5 minutes. Remove the potatoes with a slotted spoon, and set them aside to cool. Prepare a bowl of ice water and bring the water in the pot back up to a boil, add the fresh (or frozen) peas and cook for 30 seconds, then drain and shock them in the ice water.

3. In a large bowl, mix all of the remaining ingredients (except the pea shoots) together with the chicken, potatoes and peas, and season to taste. Serve right away, garnished with the pea shoots (if using). If you’re making this in advance, refrigerate, but let it come to room temperature before garnishing and serving.