You can make a great warm potato salad by simply combining the warm sliced potatoes with the caraway vinaigrette. Continue on with the recipe and it becomes an extravaganza, a potato salad tour-de-force worthy of a big celebration.
Russian Egg Potato Salad
Many years ago when I was working as a chef, a client asked that I put Russian Egg Potato Salad on the the wedding menu. She had no recipe and so I explore as best I could in those days before the Internet. The salad I came up with was a big hit and I've been making it ever since, as it is the best version I have ever had.
- Cook Time: 30 Min
- 3 pounds waxy-fleshed potatoes
- ¾ cup Caraway Vinaigrette (see Note)
- 4 carrots, peeled and cut into small dice
- 1 red onion, cut into small dice
- 1 bunch scallions, trimmed and thinly sliced
- 5 celery stalks, trimmed and cut into small dice
- 2 pounds fresh peas, shelled & blanched, or 2 cups frozen petite peas, thawed
- ½ cup chopped fresh Italian parsley
- Black pepper in a mill
- ¾ cup mayonnaise
- ½ cup creme fraiche or sour cream
- ½ cup Dijon mustard
- 10 hard-cooked eggs, peeled
- 1 ounce of the best black caviar you can afford
Cook the potatoes in plenty of boiling water until they are tender but not mushy when pierced with a fork. Let them cool and when they are easy to handle, peel them, cut them into thin slices, and transfer to a large bowl.
While the potatoes cook, make the vinaigrette, and pour it over the sliced potatoes. Let rest, covered, for 1 hour.
Meanwhile, put the diced carrots into a small saucepan, add an inch or so of water, cover, set over medium heat, and cook until the carrots are just tender, about 7 or 8 minutes. Drain and let cool to room temperature. Add the carrots, all but 1 tablespoon of the red onion, the scallions, celery, peas, and Italian parsley to the potatoes and toss together thoroughly. Season with salt and pepper and toss again.
In a small bowl, whisk together the mayonnaise, creme fraiche or sour cream, and mustard; taste and season with salt and pepper. Reserve ½ cup of the mixture, pour the remainder over the vegetables, and fold it into the salad. Taste and correct the seasoning.
Put the salad in a wide, shallow serving bowl. Cut each of the eggs in half lengthwise and arrange them on top of the salad. Top each egg with a spoonful of the reserved dressing, followed by a dollop of caviar. Sprinkle with the reserved minced onions on top and serve right away.
To make Caraway Vinaigrette, combine 1 minced shallot, 2 minced garlic cloves, ¾ teaspoon crushed caraway seed, 2 tablespoons red wine vinegar, and the juice of 1 lemon. Season with a very generous pinch of salt and let sit for 20 minutes. Add 1 teaspoon minced fresh thyme, 1 teaspoon celery seed, and several turns of black pepper. Whisk in ½ cup extra virgin olive oil, taste, and correct for salt and acid balance.
You can use any variety of radish in this dish but whenever I can I use two kinds, familiar round red radishes for the vinaigrette and delicate French breakfast radishes, ...