The Chronicle -

By Maria Chebrova - Tipsy Basil
Celebrity Chef 

Russian style crab salad

 

September 5, 2019

Russian style crab salad

1-pound can of crab meat, drained

1 pound fingerling potatoes, boiled and cut into bite-sized pieces

1 cup frozen peas, defrosted

¾ cup green onions, thinly sliced

¾ cup cornichons, sliced (or pickles)

3 hard-boiled eggs, chopped

1 tablespoon fresh dill

¼ cup extra virgin olive oil

Lots of fresh ground pepper, pinch of cayenne and salt, to taste

Mix all of the ingredients in a large bowl, cover with plastic wrap and let it rest for about an hour in the refrigerator. Can be made a day ahead. Perfect for summer suppers and picnics.

Traditional Russian Salad is made with...



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