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.