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Russian Potato Salad Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 348
Ingredients Method Notes

Ingredients
  

  • 3 large russet potatoes (about 1½ lbs), peeled and diced
  • 2 medium carrots, peeled and diced
  • 4 large eggs
  • 1 cup frozen peas, thawed
  • 4 dill pickles, diced (about 1 cup)
  • ½ small white onion, finely chopped
  • 1 cup mayonnaise
  • 2 tsp Dijon mustard (optional)
  • 1 tbsp pickle brine
  • Salt and black pepper to taste
  • 8 oz bologna or cooked ham, diced (optional)

Method
 

  1. Boil the diced potatoes and carrots in salted water for 8-10 minutes until fork-tender, then drain and cool slightly.
  2. Hard-boil the eggs for 10 minutes, cool them in ice water, peel, and chop into rough ½-inch pieces.
  3. Dice the pickles and onion, and the bologna if using, into small uniform cubes.
  4. Whisk the mayonnaise with Dijon mustard and pickle brine, then season with salt and pepper.
  5. Fold the potatoes, carrots, peas, eggs, pickles, onion, and optional meat together with the dressing until evenly coated, then serve or chill for at least 1 hour.

Notes

For the creamiest texture, don’t overcook the potatoes; they should just hold their shape. Chilling the salad for an hour or overnight is optional but makes a big difference in flavor, so plan ahead if you can.