Russian Potato Salad
I have always loved potatoes in different form. Growing up, my mom would add potatoes to green vegetable dish because we wouldn’t eat the vegetable otherwise. With potatoes, we were willing to give that a try and eventually we started liking some of those vegetables san potatoes. Good trick ha! I do this with my family too.
After being in US for as long as I have, I get the impression that potato salad is must have for BBQ events and picnic during summer. Most potato salad I have tasted have mayo, pickles and some common condiments across the board. In most salad, potatoes are left in chunkier cut with the exception of my mother-in-law’s potato salad which we all love in our family so much.
Apparently, Russian potato salad takes the liberty to expand on the basic base by adding chopped vegetables and meat (such as cubed ham or turkey if you like).I stayed with the vegetables.
2 Russet potatoes
5 baby carrots chopped
1/4 cup chopped green beans
1/3 cup frozen peas (thawed) or fresh sweet peas if you have
2 Tablespoons finely chopped onion
5 Gherkins chopped (dill pickles)
5 Piquilo peppers chopped (optional)
2 Tablespoon mayonnaise(adjust if you like more may)
Salt to taste
1 hardboiled egg chopped
- Peel and cut the russet potatoes in small pieces.
- In a pot,boil potatoes and carrots together for about 10 minutes. Add green beans in the mix. Cook until vegetables are tender but not falling part.
- In a bowl, add mayo, piquilio peppers, gherkins, onion and peas. Mix it well.
- Drain the boiled veg making sure no water remains. Let it cool off.
- Add it to the condiment mixture.
- Season it with salt and peppers.
- Let it chill for a while if you can before serving.
I wasn’t sure how it will be received in the family, since we are so accustomed to the traditional American potato salad.I served it as a side dish with lemon-thyme chicken. It was different as it was and was received well enough to try to change up the things now and then, not regularly though I may add!