tom's vladivostok potato salad

Name: Tom's Vladivostok Potato Salad
Prep time: 45 min
Cook time: 20 min
Yield: 8
Cuisine: Eastern European
Ingredients: 7 medium medium white potatoes (about 2½ lbs.), peeled and cut into ½" pieces; pinch(es) salt; 3 medium carrots, peeled and cut into ¼" pieces; 1 cup(s) frozen green peas; 1 3/4 cup(s) mayonnaise; 3/4 cup(s) sour cream; 2 tablespoon(s) extra-virgin olive oil; 2 tablespoon(s) fresh lemon juice; 6 clove(s) garlic, finely chopped; 6 ounce(s) jumbo lump crabmeat, crumbled; 2 - hard-cooked eggs, finely chopped; 1 medium yellow onion, finely chopped; 4 ounce(s) salmon caviar; 3 sprig(s) fresh dill; 1/2 cup(s) pickled sweet red pepper strips

(2 RATINGS)

13 Pinches 2 Photos

Baby Kato

Beautiful Shore Country, NB

Updated on Jul 30, 2014

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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From Instagram: VladivostokPotatoSalad http://instagram.com/p/rFdzdBPYPf/

prep time 45 Min

cook time 20 Min

method Stove Top

yield 8 serving(s)

Ingredients

7 medium medium white potatoes (about 2½ lbs.), peeled and cut into ½" pieces
pinch salt
3 medium carrots, peeled and cut into ¼" pieces
1 cup frozen green peas
1 3/4 cups mayonnaise
3/4 cup sour cream
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
6 cloves garlic, finely chopped
6 ounces jumbo lump crabmeat, crumbled
2 - hard-cooked eggs, finely chopped
1 medium yellow onion, finely chopped
4 ounces salmon caviar
3 sprigs fresh dill
1/2 cup pickled sweet red pepper strips

How To Make tom's vladivostok potato salad

Step 1

Put 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.

Step 2

Whisk 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.
Step 3

Gently mix sour cream mixture with eggs and onions along with the reserved potatoes, carrots, and peas. Cover and refrigerate potato salad until cold.
Step 4

Just 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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