Monday, July 15, 2013
Mama Masha's classics - red and white Russian potato salads
The two versions of the Russian potato salad are not just something I grew up with - they are also among the first five dishes I learned how to make from beginning to end on my own. They are fun for large gatherings, especially in the summer, when nobody wants to eat anything hot. Ingredients: - 4 medium potatoes - 3 eggs - 1 can of peas and carrots - pickled cucumbers, zucchini or squash - ham, prosciutto, or pancetta - 1 small can of mushrooms - 1/2 cup chopped onion - mayo or plain yogurt Prep: - cook potatoes and hard-boil the eggs - finely chop potatoes and eggs into a bowl (I have a nice glass bowl that has a plastic cover - so I can stash the whole thing in the fridge and serve it when I need to) - add peas and carrots - finely chop and add 1 cup of the pickles - sautee and add mushrooms and onions - add ham, prosciutto or whatever other meat you prefer - any chopped or pulled lunch meat or sausage would do. - add 2 tablespoons of pickle juice - add 2 large serving spoons of mayo and mix thoroughly - chill at least 3 hours before serving To make the red Russian potato salad, use the recipe above but replace mayo with olive oil and balsamic vinegar, and add either one large cooked beet - shredded, or one can of canned beets - shredded or finely chopped. I also like adding herbs - parsley, chives, and dill all go very well with both versions of this recipe.