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.

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