Salade Olivier

Ingredients

• 2 teaspoons mustard, preferably Dijon
• 1 cup mayonnaise, preferably homemade (page 602)
• 2 tablespoons fresh lemon juice
• 1 pound cooked chicken or turkey meat, cut into 1/2-inch
• 3 waxy potatoes, boiled until tender, peeled, and cut into 1-inch cubes
• 1 medium onion, diced
• Salt and black pepper to taste
• 2 hard-cooked eggs (page 338), shelled and sliced crosswise
• 1/4 cup chopped fresh parsley or dill leaves