This has been a traditional dish for family gatherings and festive events during my childhood in former Yugoslavia. Every special occasion was marked by the presence of Russian salad on the table. Since I’ve been making it in the US for my American friends it has been rebranded to ‘potato salad with vegetables’.
It is very easy to make, with only a few ingredients but with the right combination of flavors that make this dish delightful addition to any table. My mom traditionally has made the Russian salad with only vegetables, but some other recipes call for boiled ham or shredded chicken.
2 medium potatoes, washed
2 medium carrots, peeled
1 cup frozen peas
**2 cups frozen peas and carrots, if available this can substitute boiling carrots
1/2 cup pickles, cornichons are the best
1 tsp pickle juice
3 tbsp of mayonnaise, more if needed
salt and pepper
Step 1: Bring a large pot of water to a boil and season with salt. Add whole washed potatoes and boil for 20-25 minutes. Once the potatoes are done, remove them from the water and let them cool.
Step 2: Add whole, peeled carrots to the water and boil for 10 minutes. After 10 minutes remove from the water and let them cool.
**Instead of using fresh carrots, you may be able to find frozen peas and carrots garden duo and if using this combination boil 2 cups of peas and carrots.
Step 3: Add frozen peas to boiling water and cook until they float. Transfer to the bowl whit cold water to let cool off.
Step 4: Add the eggs to boiling water and allow to simmer for 10 minutes.
Step 5: Once the vegetables are cooled off and the potatoes peeled, gently dice all the ingredients: potatoes, carrots, eggs, and pickles, approximately the size of the peas. Gently toss all the diced ingredients together with peas, generously add salt and pepper, freshly ground pepper preferred.
Step 6: Separately, in a small bowl, whisk together mayo and pickle juice and pour over the salad. Gently toss everything together once more and let cool in the fridge for at least 2 hours.
Step 7: Bon Appétit!
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