Russian Potato Salad
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FROM: - McCall's Best Recipes - 1990 INGREDIENTS
2-1/2 pounds small new red potatoes
8 cups water
1 teaspoon saltVINAIGRETTE
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup salad oil
1/4 cup white-wine vinegarYOGURT DRESSING
1/2 cup low-fat plain yogurt
1/2 cup mayonnaise
1/4 cup chopped chives
1 tablespoon white-wine vinegar
1 tablespoon Dijon-style mustard1 medium cucumber
1/4 cup chopped dill pickle
1/2 cup sliced pickled beets
Crisp lettuce leaves
3 large hard-cooked eggs, shelled and quartered
1/2 cup sliced green onion
1/4 pound thinly sliced smoked salmon, cut in 1-inch-long stripsQuarter or halve potatoes. Place in 5-quart Dutch oven with water and 1 teaspoon salt. Cover and bring to boiling. Simmer until tender, about 10 minutes.
Meanwhile, make Vinaigrette: In bowl, whisk 1 teaspoon salt, the pepper, oil and 1/4 cup white-wine vinegar until blended. Set aside.
Make Yogurt Dressing - In another small bowl, whisk yogurt with mayonnaise, chives, 1 tablespoon white-wine vinegar and the mustard until blended. Set aside.
In colander, drain potatoes. Place in large bowl. Add vinaigrette; toss lightly until coated. Cover with plastic wrap; set aside at room temperature. (Salad can be prepared ahead up to this point.)
With fork, score cucumber lengthwise. Cut in half lenghtwise; with spoon, remove and discard seeds. Cut cucumber halves crosswise into thin slices. Add to potatoes. Stir in pickles. Rinse beets; pat dry. Add to potato mixture.
Line serving platter with lettuce leaves; top with potato mixture. Garnish with eggs, green onion and salmon. Pass Yogurt Dressing separately.
Makes 6 to 8 servings