Russian Potato Salad

Whenever we have people around for a barbeque like we did a couple of weeks back for my birthday, the first dish that is always requested is my wife, Tatiana’s potato salad. This recipe, unlike quite a few I’ve tried over the years has a perfect flavour balance that manages to allow each ingredient to shine through without being overpowered.

Ingredients

4 large potatoes- (we have used Desiree potatoes)
3 shallots finely chopped
1 tbsp gherkins finely chopped
1 tbsp baby capers
4 eggs
170ml Mayonnaise
1 tbsp Crème Fraiche
1 tbsp each of fresh parsley, chives and dill roughly chopped
Salt and Pepper to taste

Directions

Score the surface of the potatoes before boiling them until tender in salted water. Scoring the surface of the potatoes will aid the peeling process once they are cooked.

While the potatoes are boiling, hard boil the eggs for six or seven minutes before setting them aside.

Once cooked, remove the potatoes from the boiling water, peel them and cut them in chunky cubes.

Peel the eggs, dice them roughly, then mash them with a fork (this will create a sort of “mimosa” effect).

In a large salad bowl, mix the eggs mimosa with the chopped shallots, gherkins and capers. Then add the potatoes.

Mix the mayonnaise with the crème fraiche. Add the herbs to the dressing then, mix it gently into the salad. Season the salad with salt and pepper.

Chill the salad in the fridge for at least 3 hours. This salad can be served as is or with smoked fish crumbled on the top.

Notes

Shop bought mayonnaise can be used as an alternative to making it yourself, however I would recommend adding a tablespoon of red wine vinegar, this will give a sharp taste to your dressing.

If you do not have crème fraiche, you can use sour cream as an alternative. However, I found that crème fraiche gives a better taste to the dressing.

This salad can be made a day in advance, it will taste even better.