RUSSIAN POTATO SALAD
This salad was first served in Moscow in the 1860s, by Chef Lucien Olivier, and the recipe was a closely guarded secret. It is also called "Salade Olivier", "Russian Salad" or "Sour Russian Potato Salad". This classic dish has many variations. Here's mine. I use the pickles found in recipe #408712, but dill pickles will do. The garnish includes the tomatoes found in the same recipe, but fresh will do just as well.
Provided by threeovens
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Boil potatoes in water until tender, about 20 minutes; let cool.
- During last 10 minutes drop in eggs; add cocktail franks for last 5 minutes or so, drain and let cool.
- Do not forget to shock the eggs with cold or ice water, or you'll never get the shells off; separate egg whites from yolks, mash yolks, chop 1 egg white and thinly slice other for garnish if desired.
- In a large bowl, combine potatoes, franks (leave whole or chop), dill pickle, peas, onion, carrot, capers and chopped egg white.
- In a smaller bowl, combine mayonnaise, sour cream, mustard, lemon juice, and mashed egg yolks; season with salt and pepper to taste.
- Gently combine dressing with potato mixture and chill until serving time.
- If desired, serve on a bed of lettuce, surrounded by black olives, tomatoes, and egg white slices; sprinkle with fresh or dried dill, fresh parsley, and paprika, or any combination you like.
Nutrition Facts : Calories 524, Fat 32.4, SaturatedFat 9.7, Cholesterol 149.9, Sodium 926.9, Carbohydrate 46.8, Fiber 5.8, Sugar 9.1, Protein 14.1
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