During the holiday season Martin requests Russian Salad. Every Thanksgiving and Christmas he requests this salad on the table. Each year I get better and better at chopping pea sized potatoes, carrot and pickles. The smaller you chop, the better it is.
5 medium sized potatoes, diced (I usually use Russet)
2 medium sized carrots, diced
4 dill pickles, diced
5 eggs, hardboiled, diced
1 cup peas (I use frozen)
1 cup ham, diced
3 green onions, chopped
1 cup mayonnaise
salt and pepper (I use 1-1 1/2 teaspoons salt, 1/2-1 teaspoon pepper)
- Dice the potatoes and carrots to peas size. Put in sauce pan. Cover with water and parboil.
- Dice/chop the pickles, eggs, ham and green onions. Dice as small as you can. Pea size is good, but you could chop the pickles even smaller. (Sometimes I am a great dicer, sometimes not so much!)
- Drain the potatoes and carrots. Put in large bowl.
- Add rest of ingredients to bowl and mix well. Be sure you taste it. You may need to add more mayo or seasonings to your taste
- Place in refrigerator and serve after the salad sets for at least 2 hours. I generally make the night before.
The chopping can take time. I find it a great stress reliever. Yeah, that sounds kind of crazy but it works for me. Don’t knock it until you try it. ALSO, I try to chop everything so when the potatoes and carrots are done parboiling I can put it all together. Enjoy this simple and delicious salad!