Russian potato salad is just as delicious when served warm or chilled.
Slideshow: More Russian Recipes
1 1/2 pounds waxy potatoes
3 large carrots
1 cup frozen baby peas
Freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped dill pickles
1 tablespoon white vinegar
1/2 teaspoon sugar
3 hard-boiled eggs, sliced
How to Make It
Peel the potatoes and cut into 1-inch pieces. Peel the carrots and cut into 1/2 inch pieces.
In a medium heavy pot cover the potatoes with salted water and bring to a boil. Boil the potatoes 10 minutes then add the carrots. Boil until the potatoes and carrots are tender, about 5 minutes more. Stir in the peas and cook 1 minute. Drain the vegetables in a colander.
In a large bowl, stir together the mayonnaise, pickles, vinegar, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the warm vegetables with the dressing and season with salt and pepper to taste. Serve the potato salad topped with the sliced eggs.
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