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!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

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)

Directions

Step 1

Peel the potatoes and carrots, then dice them into small, even cubes (roughly 1/2 inch).

Step 2

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.

Step 3

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.

Step 4

Cook the frozen peas by boiling them in water for 2-3 minutes, then drain and allow to cool.

Step 5

Finely chop the pickles into small pieces and set aside.

Step 6

In a large mixing bowl, combine the cooled potatoes, carrots, peas, pickles, and eggs.

Step 7

In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and black pepper to make the dressing.

Step 8

Pour the dressing over the vegetable mix and gently toss until all ingredients are evenly coated. Be careful not to mash the potatoes.

Step 9

If desired, finely chop fresh dill and sprinkle it on top for garnish.

Step 10

Refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve cold and enjoy!

Nutrition Facts

Serving size	1557.4 grams (1557.4g)

Amount per serving	% Daily Value*
Calories	1161

Total Fat 20.00g	26%
Saturated Fat 5.20g	26%
Polyunsaturated Fat 0.60g
Cholesterol 558mg	186%
Sodium 6346mg	276%
Total Carbohydrate 197.60g	72%
Dietary Fiber 28.20g	101%
Total Sugars 29.00g
Protein 50.80g	102%

Vitamin D 123IU	615%
Calcium 495mg	38%
Iron 15mg	82%
Potassium 5367mg	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.

Source of Calories

Fat: 15.3%

Protein: 17.3%

Carbs: 67.3%