Russian Potato Salad
Creamy, tangy, and delightfully hearty, Russian Potato Salad is a timeless classic perfect for any occasion. This recipe brings together tender Russet potatoes, sweet carrots, vibrant green peas, and tangy pickles, all coated in a luscious Dijon mustard and mayonnaise dressing. Hard-boiled eggs add richness, while a sprinkle of fresh dill (optional) elevates the flavor profile with an herby touch. Simple to prepare with just 20 minutes of cook time, this chilled salad is a crowd-pleasing side dish that pairs wonderfully with grilled meats, roasted vegetables, or a crusty loaf of bread. Ideal for picnics, potlucks, or as a satisfying addition to your dinner table, this traditional Russian dish is a must-try for lovers of savory potato salads. Don’t forget to let it rest in the fridge for an hour to unlock its full flavor potential!
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 2 medium-sized Carrots
- 1 cup Frozen peas
- 4 small Pickles
- 3 large Eggs
- 1 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh dill (optional)
Instructions
Peel the potatoes and carrots, then dice them into small, even cubes (roughly 1/2 inch).
In a large pot, bring salted water to a boil. Add the diced potatoes and carrots, and cook for 10-12 minutes, or until they are tender but not mushy. Drain and set aside to cool completely.
In a smaller pot, boil the eggs for 10 minutes until hard-boiled. Transfer to cold water to cool, then peel and dice them into small pieces.
Cook the frozen peas by boiling them in water for 2-3 minutes, then drain and allow to cool.
Finely chop the pickles into small pieces and set aside.
In a large mixing bowl, combine the cooled potatoes, carrots, peas, pickles, and eggs.
In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and black pepper to make the dressing.
Pour the dressing over the vegetable mix and gently toss until all ingredients are evenly coated. Be careful not to mash the potatoes.
If desired, finely chop fresh dill and sprinkle it on top for garnish.
Refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve cold and enjoy!
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 6346 mg | 276% | |
| Total Carbohydrate | 197.6 g | 72% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 29.0 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 495 mg | 38% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5367 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
