Russian potato salad is just as delicious when served warm or chilled. Slideshow:  More Russian Recipes 

Ian Knauer
June 2014

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Credit: © Ian Knauer

Recipe Summary

active:
30 mins
total:
45 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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