3 hours ago
Monday, February 9, 2015
This was one of those dishes that I had a craving for.
I rarely eat potato salad in the winter, but it's truly my favorite indulgence.
I say "indulgence" because really, mayonnaise and potatoes is not what I should eat everyday, and you probably shouldn't either (but who am I to say......).
I read that this is a staple at Russian parties......and also known in the 1960's as Salad Olivier (named after whom?).
Retro or not, it tasted so good in my belly. Take me back to the '60s if this is what they are serving (but no cream cheese in celery please).
The real Russian recipe calls for using a type of bologna instead of shrimp, but I will pass on the beige processed meat products.
I will be making this in the summer (if I remember to) for all of my parties.
Shrimp & Potato Salad Olivier:
1 lb. of small yellow creamer potatoes (skins left on)
1/2 lb. of small cooked shrimp, tails removed
1/2 small white onion, chopped
4 cornichon or sweet dill pickles, chopped
2 carrots, peeled and cut into small dice
1/2 cup of defrosted frozen peas
1/4 cup of fresh dill, chopped
3 tbsp of Hellmann's REAL mayonnaise
salt & pepper
3 hardboiled eggs
handful of chopped parsley
Cook the potatoes in boiling salted water for 20-23 minutes until tender.
Let cool and slice.
Cook shrimp in boiling water for 3 minutes and transfer to an ice bath to stop the cooking.
Do I need to tell you how to hard boil eggs? I do mine for 9 minutes if you must know.
If the shrimp are small, then leave whole, if not, then chop them into pieces.
Mix everything together in a bowl.
Taste and adjust seasonings.
Let cool in the fridge before serving.
I was born to eat this salad.