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.
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
20 oz. mayo
2-3 tbs. Dijon mustard
Juice of half lemon
Black pepper and salt
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!