RECIPES: Armenian Russian Potato Salad (Olivier)

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Armenian Russian Potato Salad (Olivier)

 

Serves 4.

 

4 large Russet or Idaho potatoes, boiled, drained, peeled, and finely diced

4 large eggs, boiled, finely chopped

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4 carrots, boiled, drained, and minced

4 dill pickles, minced

1/2 medium red or yellow onion, minced

1 can of peas (15 oz.), drained and rinsed

4-5 green onions or scallions, minced

1 small bunch of parsley or cilantro, minced

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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.