Russian potato salad

Russian potato salad

By
From
Cooking from memory
Serves
10-12
Photographer
Mark Roper

Ingredients

Quantity Ingredient
6 potatoes, unpeeled
6 eggs
3 carrots
1 x 680g jar dill pickled cucumbers
1 x 400g can green peas
100g mayonnaise
salt
ground black pepper

Method

  1. Boil whole potatoes, eggs and carrots in water until firm, 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.
Tags:
Jewish
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