Russian Potato Salad is another name for Stolichniy Salad (Capital Salad), which is a variation of Olivier Salad. It was created in the 1860s by a Russian chef of Belgian origin (who might have been French), Lucien Olivier, the chef of the prestigious Hermitage restaurant in Moscow. The salad quickly became a staple at the restaurant, and nowadays is popular not only in Russia, but in many other countries.
Prep: 20 min Cook: 30 min
2 medium potatoes
2 medium carrots
½ cup peas, cooked (canned peas work the best for this recipe)
2 large eggs, hard-boiled
2 dill pickles, cut into small cubes
¼ onion, finely chopped (optional)
¼ cup mayonnaise
¼ cup sour cream
1 tsp Dijon mustard (optional)
2 tbsp fresh dill, chopped
salt and pepper to taste
Place the potatoes and carrots in a pan. Fill with water to cover; add salt. Cover and cook the vegetables until fork tender. The carrots will be done first in about 20 minutes, and the potatoes in about 30 minutes. Let the vegetables cool.
Peel the potatoes, carrots, and eggs. Cut them into small cubes. Place the potatoes and carrots in a large bowl. Add in the onion, peas, dill and dill pickle.
In a separate bowl mix mayonnaise, sour cream, mustard and pepper. Add the mixture and eggs to the large bowl. Gently mix. Add salt to taste. Refrigerate for a few hours or overnight. It tastes better the next day.
Serve cold as a side dish or salad.