Ludmila Slezinger makes this salad for the zakuski table she and her family eat before the turkey on Thanksgiving. You can also make it after Thanksgiving, using leftover turkey in place of the chicken. St. Petersburg salad is a variation of a dish popular in the former Soviet Union, and first served in the 1860s in Moscow by the French chef Olivier. Other versions of salat Olivier include tart apples, cooked peas and string beans. The sweetness of commercial mayonnaise is balanced by mixing it with an equal quantity of sour cream.

2 cups cooked chicken, cut into bite-size pieces

4 carrots, finely chopped and steamed until tender

4 medium boiling potatoes, cut into 1/2-inch cubes and steamed until tender

2 small whole dill pickles, finely chopped

2 pickling cucumbers, peeled and cut into 1/2-inch cubes

3 hard-cooked eggs, chopped

Salt, to taste

3/4 cup mayonnaise

3/4 cup sour cream

1 tablespoon warm water

1/2 bunch parsley, for garnish

In a bowl combine the chicken, carrots, potatoes, pickles, pickling cucumbers, eggs and salt. Toss gently but thoroughly.

In another bowl combine the mayonnaise and sour cream. Add the warm water and stir thoroughly. Pour the mayonnaise dressing over the salad and toss well.

Mound the salad on a serving plate and garnish with parsley. Serve at once. Serves 8.