Every time there is a family get-together or a special occasion, my mum and grandmother prepare this recipe for Russian salad. To make this a vegetarian dish, omit the gammon. After cooking, the potatoes, carrots, and eggs do not need to be cooled fully.
This salad is known as “Salatka Jarzynowa” in Poland, which means “vegetable salad.” In elementary school, I discovered how to succeed. We used to have a lesson once a month where we had to bring all the components for a salad (which were already cooked), cut them up, and put them together. To chop the components in school, we would bring knives. I suppose this was a different time, but it sounds ridiculous now.
What I’m trying to say is… I’ve spent my entire life preparing this salad. Actually, the first recipe I ever learnt to prepare was this Russian salad.
Materials:The original Russian potato salad is thought to have been a full dinner that included cubed meat, such as gammon. Personally, I don’t like them with meat, so I’ve never tried one. But if you’re feeling particularly adventurous, feel free to include it in your list of ingredients.
- Six peeled potatoes
- One carrot, or as many as you like
- Four whole eggs
- Cut six big cucumbers into cubes.
- One fifteen-ounce can of drained peas
- ½ cup cubed ham that has been cooked through, or to taste
- One tablespoon of freshly chopped dill, or more if desired
- Half a cup of mayonnaise, or to preference
Instructions:
Step 1
Gather all ingredients. Bring a large pot of water to a boil.
Step 2
Cook for 5 to 10 minutes after adding the potatoes and bringing to a boil. Continue boiling the potatoes for another 10 to 15 minutes or until they are cooked, then add the carrots and entire eggs.
Step 3
After draining, let the mixture cool somewhat.
Step 4
Chop the carrot and potatoes. Chop and peel the eggs.
Step 5
In a large bowl, combine the potatoes, carrot, eggs, pickles, peas, ham and dill.
Step 6
Add mayonnaise and stir until the salad is well coated.
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