Russian potato salad
Ingredients
- 2 carrots, boiled, peeled, and diced
- ½ lb chicken breast
- 1.2 lb peas (fresh or frozen)
- 2 medium potatoes, boiled and diced
- 3 large dill pickles, diced
- 4 oz mayonnaise
- 3 hardboiled eggs, diced
- 1 tbsp mustard
- ½ lemon, juiced
- Salt and pepper, to taste
Utensils
- Saucepan
- Mixing bowl
- Knife and cutting board
- Small bowl for dressing
- Spoon
Information
- Cost: $$
- Prep & cook time: ~45 minutes
- Yield: 6 servings (≈250 g each)
Preparation Method
- Trim chicken breast and boil in water for about 20 minutes. Remove, cool, and dice.
- In a large bowl, combine diced eggs, potatoes, chicken, peas, carrots, and pickles.
- In a small bowl, whisk together lemon juice, mayonnaise, and mustard. Add to salad when serving.
- Season with salt and pepper. Serve chilled, garnished with fresh dill, extra boiled eggs, and sliced tomato.