Russian Salad Forever

No matter how hard I try to avoid this salad (too much work and calories) I cannot go through New Year without it.  I can’t even imagine New Year’s Eve dinner without this salad, but the morning after, when you are watching New Year’s Viennese concert and eating meze leftovers for breakfast and there is no Russian salad… man, it cannot be, it screws everything.

If you are a Russian salad beginner use my recipe, but when you get hooked you will develop your own recipe with measurements by your taste. Below is how I like it, that’s my version.

You need:

1 lb. chicken white meat (breast), cooked

3 medium red potatoes, boiled and peeled

4 eggs, hard boiled

2 large carrots, boiled

1/2 lb. cooked ham

1 can of green peas

6 small dill pickles (not sweet)

Few parsley springs for garnish

For dressing:

20 oz. mayo

2-3 tbs. Dijon mustard

Juice of half lemon

Black pepper and salt

Steps:

Boil chicken and carrots. In separate pans boil potato with skin and eggs. Do not overcook, ingredients should be firm enough.

When cool, dice everything in small cubes, about 1/5 inch size. Potato should be peeled before dicing.

Dice pickles and ham in cubes too. Drain peas from the can.

Put all ingredients in a big salad bowl and add mayo, mustard, lemon juice, black pepper and salt. Mix everything together.

Garnish with parsley.

And, Happy New Year!