A bright, slightly hot pale pink dressing and lots of fresh dill makes this authentic Russian potato salad a little different from the ordinary.
Serves 100-120
40 pounds new potatoes, all about the same size
2-1/2 cups finely chopped spring onions with green tops
3-1/2 quarts finely chopped fresh dill
1 to 1-1/2 gallons finely chopped sweet-sour gherkins
240 radishes — thinly sliced
fresh dill sprigs
Dressing
3-1/2 quarts mayonnaise OR light mayonnaise OR mixed mayonnaise with sour cream or yogurt
1/4 cup Worcestershire sauce
3 cups ketchup
2 cups dry white wine OR 1 cup white wine vinegar
1/4 cup prepared horseradish sauce
Note:
You can fix the dressing or the whole salad the day before to let the flavors blend. Chopped gherkins really are the best pickle for this dish. Relish is OK, but not recommended, drain the sugary juice off thoroughly, or even rinse the relish before adding it to the potatoes, if you substitute pickle relish for the gherkins.
Put the unpeeled potatoes in a large saucepan of water and bring to the boil. Cover, lower the heat and simmer for about 20 – 25 minutes, or until the potatoes are tender but not mushy. Drain and when cool enough to handle, cut into 1/4″ slices.
In a separate bowl, whisk together the ingredients for the dressing. In a large bowl, assemble the potatoes, green onions, fresh dill, gherkins and radishes. Pour the dressing over and toss gently to combine. Transfer the salad to a serving bowl and chill for 30 minutes or overnight before serving garnished with the dill sprigs.