Monday, February 7, 2011

Russian Salad

Hands down, this is my favorite salad. It is not eaten much in the USA but it is popular in Europe and Canada. It takes a while to chop everything up into uniform size but it is well worth the effort. I just turn on the TV and chop away.


Peal and dice into small cubes 6 carrots. Toss them into some boiling water into which you have added 2 tsp. of salt and 2 tablespoons of sugar. Boil just until they are soft enough to chew but still have a bit of bite. I test mine with a toothpick. If it goes in without much resistance, they are done. Drain and rinse with cold water.


Dice 6 large red potatoes into small cubes. You really want everything to be as close to the same size as possible. Boil them in salted boiling water and use the toothpick test to tell if they are done. Drain and set aside to cool.


Mix the carrots with a large bag of boiled peas.


Add the potatoes.


Mix in 8 hard boiled eggs chopped into small chunks. Add 1 medium onion chopped into small dice.


Add 1/3 cup of sour cream and 1/2 cup of mayonnaise. This salad should be on the dry side so add the sour cream and mayo a little at a time. The right consistency is achieved when a large scoop of salad can stand on it's own without falling apart. Add 1/4 c. of diced parsley and 1/3 cup of diced fresh dill. Ad 1/2 T. of cracked black pepper and salt. Taste first to determine how much salt you need. Add 3-4 cubed dill pickles.


This is seriously delicious. If you have never tried Russian salad, you really should. I make this a day in advance so the flavors can mingle.