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Antilope
September 17th, 2013, 01:24 PM
Russian Potato Salad with Pickles

Serves 6

SALAD
3 large boiling potatoes, peeled, cooked, and diced
2 medium carrots, peeled, cooked, and diced
1 large Granny Smith apple, peeled and diced
2 medium dill pickles, diced
1 medium seedless cucumber, peeled and finely diced
3 large hard-cooked eggs, chopped
One 16-ounce can peas, well-drained
1/4 cup finely chopped scallions (with 3 inches of the green tops)
1/4 cup finely chopped dill
12 ounces lump crabmeat, flaked; or surimi crab legs, chopped (or substitute chopped poached chicken or beef)
Kosher salt and freshly ground black pepper, to taste

DRESSING
1 cup Hellmann’s mayonnaise, or more to taste
1/3 cup sour cream
2 tablespoons fresh lemon juice 2 teaspoons Dijon mustard
1 teaspoon white vinegar Kosher salt to taste

1. In a large mixing bowl combine all the salad ingredients and season with salt and pepper to taste.

2. In a medium bowl, whisk together all the dressing ingredients, season with salt, and taste: it should be tangy and zesty. Toss the salad thoroughly with the dressing, adding a little more mayo if it doesn’t look moist enough. Adjust the seasoning to taste. Serve in a cut-crystal or glass bowl.

Source: SALAT OLIVIER recipe from the book, Mastering the Art of Soviet Cooking 2013 by Anya von Bremzen