Kartofenyi Salat po-Russki (Russian Potato Salad) hails from Moscow, Russia. The original version of the salad was invented in the 1860s by Lucien Olivier, chef of the Hermitage restaurant, one of Moscow’s most celebrated restaurants. Olivier’s salad was immensely popular with Hermitage regulars, and quickly became the restaurant’s signature dish. The exact recipe—particularly that of the dressing—was a jealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers and smoked duck, although it is possible that the recipe was varied seasonally.
One-quarter cup mayonnaise
One teaspoon Worcestershire sauce
Two teaspoons ketchup
One tablespoon lemon juice
One-half teaspoon horseradish (optional)
One pound small white potatoes, peeled, cooked and sliced
Six green onions, sliced
One tablespoon fresh dill, chopped
Two tablespoons gherkins, diced
Six radishes, sliced
Salt and pepper to taste
Fresh dill for garnish
Mix together mayonnaise, Worcestershire sauce, ketchup, lemon juice and horseradish in a medium bowl. Add potatoes, onions, chopped dill, pickles, and radishes, tossing to coat with dressing. Add salt and pepper to taste. Garnish with fresh dill.
Makes 4 servings.
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