Russian Potato Salad (Parve)

Introduced into Russia in the early 18th century, potatoes took a slow route to popularity. Despite continual governmental encouragement to plant them, peasants remained skeptical of this tasty tuber until the 19th century. Today Russians cook potatoes in every conceivable way.

This Russian Potato Salad is hearty and delicious. The peas and carrots add color and flavor that set this salad apart from other potato salads. For a pleasing summer meal, serve this potato salad with Breaded Baked Chicken.



  • 6-8 medium potatoes, boiled and peeled
  • 2-3 eggs, hard-boiled
  • 1 cup green peas, canned
  • 1 cup carrots, canned
  • 4 dill pickles, finely chopped


  • 5 tbsp mayonnaise (or more according to taste)
  • Kosher salt and pepper to taste
  • pinch of sugar


  • Boil potatoes in skins for about 40-45 minutes or until a knife slides through easily. Cool. Store in the refrigerator.
  • Prepare hard-boiled eggs. Cool. Store in the refrigerator.
  • When you are ready to make the salad, get out a large bowl. Peel potatoes and eggs, and cut into cubes. Mix in peas, carrots, and pickles.
  • Add mayonnaise, salt, pepper and sugar. Gently toss.

Variation: If a creamier salad is desired, add more mayonnaise.

Tip: I prepare the boiled potatoes and hard-boiled eggs before Shabbat. Then on Saturday morning I put together this salad, which we enjoy for Shabbat lunch.

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