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Russian Potato Salad

When it comes to food, no big celebration is complete for me without my favorite Russian potato salad. I've written about it before and received many comments on the ingredients people add or leave out from the salad. Each family has its own variation, so this is definitely not the only way to make this salad.

I was planning to make this potato salad for New Year Eve, but ran out of time and  made it the following day. Making the salad brings so many holiday memories from my childhood: watching my mom make this salad, then years later helping her out by cutting the vegetables and eventually taking over the entire cooking process. There are several key points to making this salad:

1) Chop your vegetables into uniform pieces. {Don't have the greatest knife skills? Well, if you live in DC area, you are in luck: I teach private knife skills classes, so feel free to contact me.}
2) Don't overcook or undercook the potatoes.
3) Don't skimp on the mayonnaise.
4) Let the salad refrigerate for at least a few hours or overnight.
5) Make enough to have plenty of leftovers.

Russian Potato Salad


3 carrots, peeled, boiled, cubed
2 large potatoes, peeled, cubed, cooked in water and a bit of pickle juice (the pickle juice will prevent the potatoes from overcooking) 
2 hardboiled eggs, chopped
1 cup frozen peas, defrosted
2 large pickles, chopped
enough mayo to coat everything
salt & pepper


1. In a bowl combine all the vegetables and eggs.

2. Add mayonnaise and mix gently (you don't want to turn this salad into a mush).

3. Cover and refrigerate.
4. Eat!

I really wanted to do justice to the salad and had to photograph it on my window :) Oh the lengths I go to!

This is really one of my most favorite dishes from my childhood. Hope you make this recipe and like it as much as I do.


Alida Sharp said...

This is my favorite!! I miss being in Russia...the salads are so yummy there!

Johnna said...

Looks delicious!

Susan said...

Sweet or dill pickles ? I feel so out of the loop, sorry if this seems a dumb question!

Olga @ MangoTomato said...

Susan, no dumb questions are possible ;) I used dill pickles because that's what I like. You of course can use whichever variety you like.

Alida, I think you shall make this salad for your family soon!

FOODalogue said...

Ooh, those vegetables do look perfectly diced!

I'm not a big fan of mayo-based potato salads...except ensalada rusa. I generally add a little olive oil and vinegar for seasoning, mold it and then slather outside with mayo. I've also done it with beets for a pink look.

Leslie said...

Mmmm.I have never seen potato salad with peas and carrots. Sounds diving!

BlueToYou said...

every time i make potato salad it never comes out well. same as when i make asparagus. it's one of my "cursed" dishes. i need to try your recipe and trouble shoot with you.

SteamyKitchen said...

Looks amazing! Esp addition of pickles.

Ed Card said...

I remember my mom puting some chicken and more carrots always delicious any day any time
thanks for bringing me nice memories