This Russian Potato Salad is hearty and delicious. The peas and carrots add color and flavor that set this salad apart from other potato salads. For a pleasing summer meal, serve this potato salad with Breaded Baked Chicken.
Ingredients:
- SALAD
- 6-8 medium potatoes, boiled and peeled
- 2-3 eggs, hard-boiled
- 1 cup green peas, canned
- 1 cup carrots, canned
- 4 dill pickles, finely chopped
- DRESSING:
- 5 tablespoons mayonnaise (or more according to taste)
- salt and pepper to taste
- pinch of sugar
Preparation:
1. Boil potatoes in skins for about 40-45 minutes or until a knife slides through easily. Cool. Store in the refrigerator.
2. Prepare hard-boiled eggs. Cool. Store in the refrigerator.
3. When you are ready to make the salad, get out a large bowl. Peel potatoes and eggs, and cut into cubes. Mix in peas, carrots, and pickles.
4. Add mayonnaise, salt, pepper and sugar. Gently toss.
Variation: If a creamier salad is desired, add more mayonnaise.
Tip: I prepare the boiled potatoes and hard-boiled eggs before Shabbat. Then on Saturday morning I put together this salad, which we enjoy for Shabbat lunch.
2. Prepare hard-boiled eggs. Cool. Store in the refrigerator.
3. When you are ready to make the salad, get out a large bowl. Peel potatoes and eggs, and cut into cubes. Mix in peas, carrots, and pickles.
4. Add mayonnaise, salt, pepper and sugar. Gently toss.
Variation: If a creamier salad is desired, add more mayonnaise.
Tip: I prepare the boiled potatoes and hard-boiled eggs before Shabbat. Then on Saturday morning I put together this salad, which we enjoy for Shabbat lunch.