Tom's Vladivostok Potato Salad

Baby Kato


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.

★★★★★ 2 votes
45 Min
20 Min
Stove Top


7 medium
medium white potatoes (about 2½ lbs.), peeled and cut into ½" pieces
3 medium
carrots, peeled and cut into ¼" pieces
1 c
frozen green peas
1 3/4 c
3/4 c
sour cream
2 Tbsp
extra-virgin olive oil
2 Tbsp
fresh lemon juice
6 clove
garlic, finely chopped
6 oz
jumbo lump crabmeat, crumbled
hard-cooked eggs, finely chopped
1 medium
yellow onion, finely chopped
4 oz
salmon caviar
3 sprig(s)
fresh dill
1/2 c
pickled sweet red pepper strips


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.
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.
3Gently mix sour cream mixture with eggs and onions along with the reserved potatoes, carrots, and peas. Cover and refrigerate potato salad until cold.
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.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Eastern European