By Esther Boateng
This version of Russian Potato Salad is loaded with roast potatoes cooked with ghee and coated in a creamy sour cream dressing seasoned with fermented hot sauce. This dish is more substantial and satisfying than regular potato salad thanks to the addition of tender filet mignon or another protein of your choice, such as chicken or ground lamb.
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This version of Russian Potato Salad is loaded with roast potatoes cooked with ghee and coated in a creamy sour cream dressing seasoned with fermented hot sauce. This dish is more substantial and satisfying than regular potato salad thanks to the addition of tender filet mignon or another protein of your choice, such as chicken or ground lamb.
For Potatoes
For Dressing
For Potatoes
Pre-heat oven to 350 degrees F.
Dice potatoes and place in a medium bowl.
Toss potatoes with melted Ghee, Pluck All-Purpose Seasoning, and Pepper Salt.
Spread potatoes on a baking sheet and bake for 20 minutes or until soft.
Alternatively, steam diced potatoes for 15-20 minutes and let cool slightly, then toss in ghee and seasoning.
For Dressing
To a small bowl add sour cream and mix with vegetable powders.
Add a dash of hot sauce and mix.
Add additional seasoning if necessary.
Assembly
To a small bowl add cooked potatoes, diced meat of your choice, peas, and sour cream dressing. Gently mix and serve with olive paste and/or avocado slices.
