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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.