Wednesday, July 27, 2011

Russian Potato Salad

The Wednesday, June 18th, 1997 food section of the San Francisco Chronicle has been tucked in with my cookbooks since I set it aside that day. The whole section, entitled the 'Summer Survival Guide', was interesting to me but the potato salad recipe written by Marlena Spieler has stuck around. It is excellent the "next day" making it perfect for all those times that you need to have some stuff ready ahead of time. It is a traditional, creamy potato salad with a strong undertone of garlic, dill and capers making it interesting. The name really is 'russian potato and salad' but I'm guessing the 'and' was a misprint. I don't think the recipe has any misprints though and it is a flexible recipe where the measurements can be moved in the direction to suite your tastes. These are mine which are not too far off from the original.

Russian Potato and Salad
(Barely) adapted from the San Francisco Chronicle
Serves 4

2 pounds small new potatoes (or any potato that will hold up in a potato salad will work)
8 green onions, thinly sliced
4 - 6 T chopped fresh dill
3 garlic cloves, chopped
1/3 cup mayonnaise
1/2 cup sour cream
4 T capers
Juice of a 1/2 to 1 lemon, depending
Salt and Pepper to taste

Boil the potatoes until just tender; drain well and let cool. You should be able to easily stick a fork in them but they shouldn't split when you do it.

Cut the potatoes into chunks and lightly toss with the green onions, 4 T dill, garlic, mayonnaise, sour cream, capers and half the lemon juice. Taste and add more lemon juice and dill if needed (I always do).

Season with salt and pepper.

Chill until ready to serve. Preferably at least 4 hours.

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