Russian Salad/Olivier Salad/Salade a la Russe

This is the most popular salad in the world! It is made throughout Europe and the Middle East and has a long history, originating in Moscow at the Hermitage Restaurant in 1864. My family in Minsk, Byelorussia served this to us in 1970 for lunch and dinner, 2 days in a row. It is a salad made for special occassions and for celebrations and picnics. You may also add tuna, bologna, calamari, shrimp, anchovies, or ham. My dressing is a lighter version of the original French mayonnaise.

2 pounds white potatoes, unpeeled and washed

½ pound carrots, peeled, cooked firm, diced

1 cup frozen peas

5 scallions, sliced thin

4 hard boiled eggs, diced

1 cup diced kosher dill pickles (Bubbies brand if possible)

1 cup diced roasted red pepper

1/2 – 1 cup chopped green Spanish olives stuffed with pimento, drained

½ cup Hellmann’s light mayonnaise

½ cup Greek plain yogurt

2 teaspoons sugar

1 teaspoon salt

1 teaspoon pepper

2 teaspoons lemon juice

• Place potatoes in a large pot and cover with water. Bring to a boil and simmer until they slightly give to a fork prick.
• Drain and cool potatoes. Peel and then chop into tiny pieces, about ¼ inch
• In a very large bowl combine potatoes, carrots, eggs, pickles and red pepper. All should be chopped to about the same ¼ inch size.
• Add the green onion and peas.
• In a small bowl combine the remaining ingredients.
• Add this dressing to the vegetables and mix with a big spoon.
• You may also add cooked shrimp, marinated calamari or bologna!
• Makes 24-1/3 cup servings.