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Russian potato salad recipe
- Cuisine: Russian
- Serves 10–12
Featured as part of our Cooks and their Books series, this recipe comes from Cooking from Memory, a book which celebrates the Jewish Diaspora in Australia.
More Cooking from Memory recipes
Ingredients
6 potatoes, unpeeled
6 eggs
3 carrots
1 x 680 g jar dill pickled cucumbers
1 x 440 g can green peas
100 g (31⁄2 oz) mayonnaise
salt
ground black pepper
Preparation
Boil whole potatoes, eggs and carrots in water until fi rm, about 20 minutes. Chop the cucumbers. Drain, cool and peel the potatoes, carrots and eggs, and cut into small cubes. Place them in a large bowl with the cucumbers and peas. Dress with mayonnaise and season to taste.
Recipe from Cooking from Memory by Hayley Smorgon, Gaye Weeden and Natalie King, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Russian potato salad recipe then browse more Russian recipes, side dish recipes, vegetarian recipes, child-friendly recipes, easy recipes, entertaining recipes, quick recipes and our most popular hainanese chicken rice recipe.
Russian Restaurants
Displaying 2 of 2 Russian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Cav's Steakhouse | Labrador | |
| 2. | BelPosto Cafe Restaurant | Rothbury |
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Glossary
Acidulated Water
Water to which an acid substance such as lemon juice or wine vinegar is added. Once peeled, vegetables such as celery and artichokes can be immersed in it to stop them from going brown.
