Russian Potato Salad
Serves 6
Time 25 min
This recipe for potato salad with peas, pickles, hard-boiled eggs and chicken is traditional in the St. Petersburg area of Russia.
Special Diets:
Ingredients
- 3 red potatoes
- 1 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 flat-leaf parsley
- 3 tablespoons mayonnaise, more or less to taste
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
Method
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 carbohydrates (4g dietary fiber, 6g sugar), 11g protein.
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.
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Ingredients
- 3 red potatoes
- 1 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 flat-leaf parsley
- 3 tablespoons mayonnaise, more or less to taste
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper