POTATO SALAD WITH CAVIAR

Potato Salad With Caviar

Four large red thin-skinned potatoes (2-1/2 lbs. total)

Oil and vinegar dressing (see recipe below)

1/2 teaspoon fresh dill weed

Freshly ground black pepper

1/2 cup chopped green onion, including the tops

Parsley sprigs

Place potatoes in a 5- or 6-quart saucepan; add enough water to cover potatoes by 1 inch. Bring to a boil over high heat; cover and boil gently until tender when pierced with a fork (about 30 minutes). Drain and let cool completely. Cut into 1/4-inch-thick slices, and place in shallow-rimmed dish.

Prepare oil and vinegar dressing; stir in dill, pepper, and 1/4 cup of the onions. Pour over potato slices. Cover and chill for at least 4 hours.

Lift out potato slices and arrange in slightly overlapping rows along the sides of a large platter. Lightly moisten with some of the dressing and sprinkle with remaining 1/4 cup of onions. Place caviar in a small container in center of platter. Garnish with parsley.

Top slices of potato with a dollop of caviar. Serve 8.

Oil & Vinegar Dressing

Combine 2/3 cup of salad oil with 1/3 cup of white-wine vinegar; 1/2 teaspoons each dry mustard and sugar; 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Mix until blended. Makes about 1 cup.

About these ads
Sponsored Content by LockerDome

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...

Save for later

Save
Cancel

Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items

OK

Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items

OK

Failed to save

You have already saved this item.

View Saved Items

OK