Monday, January 12, 2015

Russian Salad

I made my favorite salad this morning to give to a vegetarian friend tomorrow.  This is best made a day ahead so the flavors can develop.
 This takes a lot of dicing but it is well worth the effort.  Dice about 10 carrots in 1/4 inch pieces.  Cook them in boiling water with 2 tsp. of salt and 2 tsp. of sugar until they soften enough to stick a toothpick into the middle of one easily. Drain and spray with cold water.  Place them in a large bowl.

 Add 1 large diced onion.  All the vegetables should be cut into the same size.

 Add 1 bag of peas, 8 diced hard boiled eggs, 2 cups of corn, 6 medium red potatoes (cubed and cooked like the carrots but omitting the sugar), 1/3 cup of diced fresh dill and 1/4 cup of diced fresh parsley.  Add 3 diced dill pickles.

Add 1/2 cup of mayonnaise and 1/3 cup of sour cream.  Add salt and pepper to taste.  The salad should be on the dry side so add more or less mayo and sour cream as needed.  When you scoop the salad on to a plate it should hold together.