Russian Potato Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 tomato, cut into small wedges (optional for garnish)
• paprika (optional for garnish)

Recipe

• 1 boil potatoes in water until tender, about 20 minutes; let cool.
• 2 during last 10 minutes drop in eggs; add cocktail franks for last 5 minutes or so, drain and let cool.
• 3 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 and thinly slice other for garnish if desired.
• 4 in a large bowl, combine potatoes, franks (leave whole or chop), dill pickle, peas, onion, carrot, capers and chopped egg .
• 5 in a smaller bowl, combine mayonnaise, sour cream, mustard, lemon juice, and mashed egg yolks; season with salt and pepper to taste.
• 6 gently combine dressing with potato mixture and chill until serving time.
• 7 if desired, serve on a bed of lettuce, surrounded by black olives, tomatoes, and egg slices; sprinkle with fresh or dried dill, fresh parsley, and paprika, or any combination you like.