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Ingredients
Scale
- 3 medium potatoes (about 3 cups), cooked with skins on, peeled, then diced
- 3 medium carrots (about 1.5 cups), cooked with skins on, peeled, then diced
- 8 eggs, cooked, peeled, diced to ¼” cubes
- 3 cups smoked salami-type sausage, diced to ¼” cubes
- 15 oz canned peas, drained
- 1.5 cups diced dill pickles, diced to ¼” cubes (use less if your pickles are more sour)
- ½ cup green onion (about 4 scallions), chopped (optional)
- ¼ cup chopped fresh parsley (optional)
- ¼ cup chopped fresh dill
- 2 Tbsp oil
- 2 cups mayonnaise (or to taste)
- 1 tsp salt
- 2 tsp black ground pepper
Instructions
- Cook potatoes and carrots in a pot of water for 20-25 minutes until tender; cool and dice.
- Boil the eggs for 5 minutes, cool, then peel and set aside.
- Dice salami and pickles; optionally chop green onions, parsley, and dill.
- Combine all diced ingredients in a large bowl.
- Add mayonnaise, salt, and pepper; mix to coat evenly.
- Taste and adjust seasoning as necessary.
Notes
Ensure vegetables are completely cooled before dicing for best texture.
Using high-quality mayonnaise enhances the salad’s flavor.
For a lighter salad, adjust the amount of mayonnaise while maintaining creaminess.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Russian
Nutrition
- Calories: 400
- Sugar: 3
- Sodium: 800
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 9
- Cholesterol: 70