RECIPES: Armenian Russian Potato Salad (Olivier)

1 1/2 cups fresh sour cream (more to taste)

Sea or Kosher salt and black pepper

1. Combine all ingredients in a large bowl and toss with the sour cream, salt and pepper.  Add more sour cream to fully cover vegetables, as desired.
2. Cover and chill salad for 2-3 hours or overnight before serving.
3. Place on a large platter and garnish with chopped black olives, sliced beets, roasted red pepper strips, sliced boiled eggs, and finely chopped parsley.

*This a traditional Armenian Russian salad that can also be served as an appetizer (with pita bread, lavosh, and flat bread) or as a filling for baked potatoes.

*To see more of Christine’s recipes, go to:

http://search.myrecipes.com/search.html?Ntt=datian orhttp://www.thearmeniankitchen.com/

Christine Vartanian Datian is a native of Fresno, California and lives in Las Vegas.  She is a graduate of California State University, Fresno (CSUF),
and holds a Master of Arts Degree (MA) in Mass Communications.  She has been published in Sunset and Cooking Light Magazines.