Russian Potato Salad

Russian Potato Salad

Serves 6

This recipe for potato salad with peas, pickles, hard-boiled eggs and chicken is traditional in the St. Petersburg area of Russia.

  • 3 medium red potatoes
  • 1 medium carrot, peeled and cut in thirds
  • 2 large eggs
  • 2 cups frozen green peas
  • 4 small gherkin pickles, minced (about 1 1/2 to 2 tablespoons)
  • 1 cooked chicken breast, diced
  • 3 green onions, white and green parts, chopped
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons mayonnaise, or to taste
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
You must be signed in to use shopping lists. Sign in or create account

Put potatoes, carrot and eggs in a large pot. Cover with water and bring to a boil. Remove eggs after 10 minutes and run for a minute under cold water to stop the cooking. When carrot is tender, about 2 minutes longer, remove. When potatoes are tender, about 5 minutes longer, remove them. Add peas to boiling water and cook until just tender, 2 to 3 minutes. Drain and set aside.

Chop eggs, carrot, and potatoes and place in a large mixing bowl. Add peas, pickles, chicken, green onions and parsley. Fold in mayonnaise and season to taste with salt and pepper. Chill until ready to serve.

Nutritional Info: 
Per Serving:230 calories (80 from fat), 9g total fat, 1.5g saturated fat, 85mg cholesterol, 240mg sodium, 27g carbohydrate (4g dietary fiber, 6g sugar), 11g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion