Russian Potato Salad

Russian potato salad is just as delicious when served warm or chilled.

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  • Servings: 4 to 6

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  • 1 1/2 pounds waxy potatoes
  • 3 large carrots
  • 1 cup frozen baby peas
  • Kosher saltĀ 
  • Freshly ground black pepper
  • 1/3 cup mayonnaise
  • 1/4 cup chopped dill picklesĀ 
  • 1 tablespoon white vinegar
  • 1/2 teaspoon sugar
  • 3 hard-boiled eggs, sliced

How to make this recipe

  1. Peel the potatoes and cut into 1-inch pieces. Peel the carrots and cut into 1/2 inch pieces.

  2. 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.

  3. 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.

Contributed By Photo © Ian Knauer Published June 2014

1044394 recipes/russian-potato-salad 2015-12-16T23:37:57+00:00 Ian Knauer side-dishes|eastern-european|web-exclusive|lunch|fast|vegetarian june-2014 recipes,russian-potato-salad 1044394

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