INGREDIENTS
Potatoes
Carrots
Eggs
Peas
Green Beans
Pickles
Onions
Salt & Pepper
Ham (optional)
2 1/2 tbsp. Mayo
1 tbsp. Dijon Mustard
PREPARATION
Place eggs in a pot of cold water, bring to a boil, and cook for 10 minutes. Remove the eggs from the water and let them fully cool off before peeling.
Place whole, unpeeled potatoes, and carrots in a pot of water. Add a teaspoon of salt and bring to a boil. Cook until vegetables are tender for about 20-25 minutes. Remove from water and let cool off fully before peeling.
Place green beans in a pot of boiled water, add a teaspoon of salt, and cook for 20 minutes until tender. Remove from heat and drop in iced water to stop the cooking process and reserve the green color of the beans.
Peel and chop the pickles (peeling is optional).
Chop the onions.
Strain and rinse canned peas.
Peel and chop into cubes eggs, potatoes, and carrots.
Place all the ingredients into a large bowl and mix all together.
In a small bowl combine mayonnaise with mustard and pepper. Add it into the salad ingredients and mix all together.
TIP
An important tip when making Russian Salad: Do not add salt to your mayonnaise mixture. Mayonnaise, as well as Dijon mustard, have a lot of salt in it. Dress your salad first, taste it and then add salt if needed.
