This potato salad—flavored with crabmeat, salmon caviar, and garlic-laced mayonnaise—was created by Tom Hudgins when he lived in the Russian city of Vladivostok.
- 7 medium white potatoes (about 2½ lbs.), peeled and cut into ½" pieces
- 3 medium carrots, peeled and cut into ¼" pieces
- 1 cup frozen green peas
- 1 3⁄4 cups mayonnaise
- 3⁄4 cup sour cream
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. fresh lemon juice
- 6 cloves garlic, finely chopped
- 6 oz. jumbo lump crabmeat, crumbled
- 2 hard-cooked eggs, finely chopped
- 1 medium yellow onion, finely chopped
- 4 oz. salmon caviar
- 3 sprigs fresh dill
- Pickled sweet red pepper strips
- Put potatoes into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool. Bring a pot of salted water to a boil, add carrots, and cook until tender, 3–4 minutes. Using a slotted spoon, transfer to a plate and cool. Add peas to pot of water and cook for 30 seconds; drain and cool.
- Whisk together ¾ cup mayonnaise, sour cream, oil, lemon juice, half of the garlic, and salt to taste in a large bowl. Cover and refrigerate sour cream mixture until cold. In another bowl, whisk together remaining mayonnaise and garlic; gently fold in crabmeat. Cover and refrigerate crab mixture until cold.
- Gently mix sour cream mixture with eggs and onions along with the reserved potatoes, carrots, and peas. Cover and refrigerate potato salad until cold.
- Just before serving, mound potato salad onto a round serving platter and form into a large cake. Spread crab mixture evenly over the top and sides. Decorate top of salad with salmon caviar (arranging it in the shape of a crab, if you like) and dill sprigs. Arrange pepper strips around the base of the salad. Serve immediately.