Classic Russian Salad with Potatoes, Carrots, and Mayo
Equipment
- Large pot (for boiling vegetables)
- Knife and Cutting Board
- Mixing bowl
- Wooden spoon or spatula
- Serving bowl or platter
Ingredients
- 4 medium potatoes preferably waxy like Yukon Gold
- 3 large carrots
- 1 cup frozen peas thawed
- 4 large eggs hard-boiled
- 4 dill pickles finely diced
- 1 small onion finely diced
- 3 tablespoons fresh dill finely chopped
- 1 cup mayonnaise authentic taste with a rich mayo
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
Cook the vegetables
- Place potatoes and carrots in a large pot, cover with water, and bring to a boil. Reduce heat and simmer until tender but firm, approximately 20 minutes. Let cool completely before dicing.
Prepare the eggs
- Hard-boil eggs, cool, peel, and chop them into small cubes.
Dice the vegetables
- Cut cooled potatoes and carrots into small cubes, approximately ¼ inch in size.
Combine ingredients
- In a large mixing bowl, combine diced potatoes, carrots, eggs, peas, pickles, onions, and dill.
Make the dressing
- Mix mayonnaise and Dijon mustard in a separate bowl until smooth and creamy. Season with salt and pepper to taste—your own quick Russian dressing recipe!
Assemble the salad
- Gently fold the dressing into the vegetable mixture until thoroughly coated.
Chill and serve
- Cover and refrigerate the salad for at least an hour to meld flavors.
- Serve chilled, garnished with extra dill, pickles, or even slices of boiled egg for extra appeal.