Ingredients
Method
- Boil the veggies: Cook whole potatoes and carrots (skins on) in boiling water for 20-30 minutes, until fork-tender.1 ½ pounds golden potatoes, 12 ounces carrots
- Boil the eggs: In a separate pot, boil eggs for 11 minutes.5 large eggs
- Cool and peel: Let everything cool, then peel the eggs and veggies.
- Dice everything: Cut potatoes, carrots, onion, eggs, and ham into small cubes.½ tablespoons onion, 1 pound regular or Bologna ham
- Mix it up: Combine everything in a large bowl.5 medium pickled cucumbers, 12 ounces canned sweet peas, 2 teaspoons salt, ½ teaspoons black pepper
- Add dressing: Stir in mayo and yogurt until well coated. Season with salt and pepper.¼ cup mayonnaise, ¼ cup plain unsweetened yogurt
- Optional garnish: Sprinkle in fresh dill for extra flavor!1 tablespoon dill
Nutrition
Video
Notes
- Mayonnaise - it's hard to find good mayonnaise in the US. They all taste terrible and artificial. If you can, make your own, it just takes 10 minutes and a small blender. The only mayo I can recommend is from a Russian, Polish or Ukrainian; these can be found in specialized Russian grocery stores.
- Yogurt - plain yogurt or Greek yogurt. You can use low-fat fat, too. However, the texture will change slightly.
- Pickles - gherkins are classic choice but I also love to make this potato salad variations with fresh cucumbers.
- Fun fact – In our household (and in many Russian recipes), this salad is usually made by eye. We never measure ingredients—we just taste and adjust as we go!
- For a little crunch, my grandma used to add finely diced apple or cucumber.
- Super pro tip – If you start cutting the vegetables right away, even after they've cooled slightly, the pieces won’t be as uniform. If you have time, chill them in the fridge first—this helps keep the cuts nice and even!