RUSSIAN POTATO SALAD

INGREDIENTS:

·         1 ¹⁄₄lbs potatoes, peeled, boiled and cubed

·         2eggs, hard boiled

·         6ounces cocktail franks

·         1large sour dill pickles, cut into small dice or 2 tablespoons sour dill pickle relish, drained

·         ¹⁄₂cup fresh peas or 1 cup frozen peas, cooked if desired

·         1medium onion, finely chopped

·         1large carrots, diced or ¹⁄₂ cup diced frozen carrot, cooked if desired

·         1tablespoon capers, drained

·         ³⁄₄cup mayonnaise

·         ¹⁄₄cup sour cream

·         1tablespoon prepared mustard, Dijon preferred

·         2teaspoons fresh lemon juice

·         salt & freshly ground black pepper

·         ¹⁄₂teaspoon dried dill or 1 teaspoon snipped fresh dill

·         boston lettuce leaf, washed and dried

·         3ripe black olives, cut in half

·         parsley sprig(optional for garnish)

·         1large ripe tomatoes, cut into small wedges

·         paprika (optional for garnish)

       HOW TO COOK

   

• Boil potatoes in water until tender, about 20 minutes; let cool.
• During last 10 minutes drop in eggs; add cocktail franks for last 5 minutes or so, drain and let cool.
• Do not forget to shock the eggs with cold or ice water, or you'll never get the shells off; separate egg whites from yolks, mash yolks, chop 1 egg white and thinly slice other for garnish if desired.
• In a large bowl, combine potatoes, franks (leave whole or chop), dill pickle, peas, onion, carrot, capers and chopped egg white.
• In a smaller bowl, combine mayonnaise, sour cream, mustard, lemon juice, and mashed egg yolks; season with salt and pepper to taste.
• Gently combine dressing with potato mixture and chill until serving time.
• If desired, serve on a bed of lettuce, surrounded by black olives, tomatoes, and egg white slices; sprinkle with fresh or dried dill, fresh parsley, and paprika, or any combination you like.