This recipe is a staple of the Russian holiday table and is a must at New Year's celebrations. Created 150 years ago by Lucien Olivier, a Belgian chef working in Moscow, this dish originally featured ingredients liked grouse and caviar but, thanks to Soviet-era shortages, eventually became transformed into a humble—yet tasty—potato salad dressed up with carrots, peas, eggs, and pickles and moistened with tangy mayo.

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