Kachka chef Bonnie Morales insists it’s not a Russian party without this retro seafood salad on the table.
Ingredients
8 Servings
4
2
¼
1
¼
4
4
1
½
¾
Preparation
-
Step 1
Cook potatoes in a large pot of boiling salted water until just tender, 6–8 minutes. Remove with a slotted spoon; let cool.
Step 2
Meanwhile, return water to a boil and cook carrots until tender, about 3 minutes; let cool in a colander set in a bowl of ice water. Drain, pat dry, and transfer to a large bowl. Repeat with peas, cooking until bright green, about 30 seconds; add to bowl with carrots.
Step 3
Working in 2 batches, repeat (cook, cool, dry) with rock and medium shrimp, boiling until cooked through, about 1 minute for rock shrimp and 2 minutes for medium. Add rock shrimp to bowl with vegetables; place medium shrimp in another bowl.
Step 4
Add potatoes, eggs, pickles, onion, and chopped dill to vegetables; toss well. Mix in Parsley Mayo, adding more to coat if needed. Top with medium shrimp and dill sprigs just before serving.
Step 5
DO AHEAD: Salad (without dill) can be made 3 hours ahead. Cover and chill.
