This Russian salad recipe is what my mom and grandmother make every time there's a family gathering or a special occasion. Leave out the ham to make this a vegetarian dish. The potatoes, carrots, and eggs do not have to be completely chilled after boiling.
Ingredients
- potatoes: 6 piece (peeled)
- carrot: 1 piece (to taste)
- whole eggs: 4 piece
- pickles: 6 piece (cut into cubes)
- peas: 1 can (15 ounce can, drained)
- fully cooked ham: 0.5 cup (to taste, cubed)
- parsley: 1 Tbsp (fresh; to taste, chopped, optional)
- mayonnaise: 0.5 cup (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of water to a boil. Add potatoes and carrot and return to a boil. Add whole eggs and cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture.
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Chop potatoes and carrot. Peel and chop eggs.
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Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.
