The first Kosher Russian Potato salad was created by Lucian Olivier in the mid 1860s, in a restaurant in Moscow. It originally contained crayfish, and other seafood options, however it was simplified after the Revolution. This dish is high in Carbohydrates and starch due to the potatoes, is high in sodium thanks to the added salt and the pickles, and thanks to the eggs it is good source of protein. Storage for this dish is very easy and can stay in the fridge for up to a week, if kept covered. Cost is relatively low, with the most expensive item being eggs. Preparation was quick and easy.
