tom's vladivostok potato salad
(2 ratings)
This delicious sounding potato salad is flavored with crab meat, salmon caviar, and garlic-laced mayonnaise. It was created by Tom Hudgin when he lived in the Russian city of Vladivostok.
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(2 ratings)
yield
8 serving(s)
prep time
45 Min
cook time
20 Min
method
Stove Top
Ingredients For tom's vladivostok potato salad
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7 mdmedium white potatoes (about 2½ lbs.), peeled and cut into ½" pieces
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pinchsalt
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3 mdcarrots, peeled and cut into ¼" pieces
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1 cfrozen green peas
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1 3/4 cmayonnaise
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3/4 csour cream
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2 Tbspextra-virgin olive oil
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2 Tbspfresh lemon juice
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6 clovegarlic, finely chopped
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6 ozjumbo lump crabmeat, crumbled
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2hard-cooked eggs, finely chopped
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1 mdyellow onion, finely chopped
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4 ozsalmon caviar
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3 sprigfresh dill
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1/2 cpickled sweet red pepper strips
How To Make tom's vladivostok potato salad
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1Put potatoes into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool. Bring a pot of salted water to a boil, add carrots, and cook until tender, 3–4 minutes. Using a slotted spoon, transfer to a plate and cool. Add peas to pot of water and cook for 30 seconds; drain and cool.
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2Whisk together ¾ cup mayonnaise, sour cream, oil, lemon juice, half of the garlic, and salt to taste in a large bowl. Cover and refrigerate sour cream mixture until cold. In another bowl, whisk together remaining mayonnaise and garlic; gently fold in crabmeat. Cover and refrigerate crab mixture until cold.
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3Gently mix sour cream mixture with eggs and onions along with the reserved potatoes, carrots, and peas. Cover and refrigerate potato salad until cold.
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4Just before serving, mound potato salad onto a round serving platter and form into a large cake. Spread crab mixture evenly over the top and sides. Decorate top of salad with salmon caviar (arranging it in the shape of a crab, if you like) and dill sprigs. Arrange pepper strips around the base of the salad. Serve immediately.
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