Russian Salad
Discover the vibrant, creamy delight of Russian Salad, a globally loved classic that combines wholesome ingredients with bold flavors. This crowd-pleasing dish features tender potatoes, sweet carrots, and nutrient-packed peas, all perfectly cooked and mixed with diced hard-boiled eggs, juicy chicken breast, and tangy pickled cucumbers. Tossed in a generous helping of creamy mayonnaise and seasoned with salt and black pepper, this salad achieves the perfect balance of rich and refreshing. Ideal for picnics, potlucks, or as a chilled side dish, Russian Salad is a versatile favorite that’s sure to satisfy. Ready in just an hour, it’s a hearty, satisfying recipe your family will request again and again! Keywords: Russian Salad recipe, creamy potato salad, chicken salad, quick side dish, classic Russian dish.
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Recipe Information
Ingredients
- 300 grams potatoes
- 200 grams carrots
- 150 grams frozen peas
- 3 large eggs
- 200 grams chicken breast
- 100 grams pickled cucumbers
- 150 grams mayonnaise
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the potatoes and carrots. Cut the potatoes into small cubes, about half an inch in size. Dice the carrots into similar-sized pieces.
Bring a pot of salted water to a boil over medium heat. Add the diced potatoes and carrots, and cook for 10-12 minutes, until they are tender but not mushy. Drain and set aside to cool.
In a separate pot, boil the eggs for about 10-12 minutes until hard-boiled. Drain them and place into cold water to cool, then peel and dice the eggs.
Cook the frozen peas by boiling them in water for about 2-3 minutes. Drain and set aside to cool.
In a small pot, place the chicken breast and cover it with water. Boil for 15-20 minutes until the chicken is cooked through. Remove from water, let it cool, then dice the chicken into small cubes.
Dice the pickled cucumbers into small pieces similar to the other ingredients.
In a large mixing bowl, combine the cooked potatoes, carrots, peas, eggs, diced chicken, and pickled cucumbers.
Add the mayonnaise to the bowl, and season with salt and black pepper. Gently mix everything together until well combined.
Taste the salad and adjust seasoning if necessary. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to combine.
Serve the Russian Salad cold as a side dish or a main course.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.3 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 713 mg | 15% | |
*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.
