Russian Potato Salad From Costa Rica Food

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RUSSIAN POTATO SALAD



Russian Potato Salad image

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

1 1/4 lbs potatoes, peeled, boiled and cubed
2 eggs, hard boiled
6 ounces cocktail franks (or other similar)
1 large sour dill pickles, cut into small dice or 2 tablespoons sour dill pickle relish, drained
1/2 cup fresh peas or 1 cup frozen peas, cooked if desired
1 medium onion, finely chopped
1 large carrots, diced or 1/2 cup diced frozen carrot, cooked if desired
1 tablespoon capers, drained
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon prepared mustard, Dijon preferred
2 teaspoons fresh lemon juice
salt & freshly ground black pepper
1/2 teaspoon dried dill (optional for garnish) or 1 teaspoon snipped fresh dill (optional for garnish)
boston lettuce leaf, washed and dried (optional for serving)
3 ripe black olives, cut in half (optional for garnish)
parsley sprig (optional for garnish)
1 large ripe tomatoes, cut into small wedges (optional for garnish)
paprika (optional for garnish)

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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