This Russian salad recipe is what my mom and grandmother make every time there’s a family gathering or a special occasion. Leave out the ham to make this a vegetarian dish. The potatoes, carrots, and eggs do not have to be completely chilled after boiling.
Prep Time::30 mins
Cook Time::20 mins
Total Time::50 mins
Servings::10
Ingredients
6 potatoes, peeled
1 carrot, or more to taste
4 whole eggs
6 large pickles, cut into cubes
1 (15 ounce) can peas, drained
½ cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh dill, or to taste (optional)
½ cup mayonnaise, or to taste
Directions
Gather all ingredients. Bring a large pot of water to a boil.
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Add potatoes, bring to a boil, and cook for 5 to 10 minutes. Add carrots and whole eggs and continue boiling until potatoes are tender, 10 to 15 minutes.
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Drain and slightly cool mixture.
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Chop potatoes and carrot. Peel and chop eggs.
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Mix potatoes, carrot, eggs, pickles, peas, ham, and dill together in a large bowl.
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Stir in mayonnaise until salad is evenly coated.
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Recipe Tip
You can use fresh parsley as a substitute for the dill if preferred.