Russian Potato Salad Recipe

Ingredients

1 pound russet potatoes, peeled

1 cup milk

1 cup raisins

1/4 cup sliced almonds

1/4 cup fresh lemon juice

1/4 cup vodka

1/4 cup lemon juice

1/4 cup vodka

1 cup vodka

1 egg white

1 egg

1 (4 ounce) can sliced wild mushrooms

4 cups cod liver oil

3 tablespoons grated Parmesan cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Stir in milk, raisins and almonds. Mix well. Add lemon juice, vodka, lemon juice and lemon juice. Bring mixture to a boil. Cover pot and simmer 1 hour, stirring occasionally, until thickened. Mix in cheese and pour over potatoes. Sprinkle with Parmesan cheese. Cover and chill in refrigerator until serving.

Comments

Patrana writes:

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Some notes before I begin: I used dried peppers that I had in my fridge, and I think that probably accounted for part of the dip. I also used a red bell pepper because it looked so good, but I really used a yellow bell pepper because it was the only color that looked good. Use your own judgment in making this, though. As I said, I used both yellow and red bell peppers. I think that's because I used yellow bell peppers have just as many red caps as yellow bell peppers, so I'd rub them on before putting them in the oven. I might try using whole tomatoes next time, too.

Russian Potato Salad Recipe

Ingredients

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