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Loading...A beloved Russian celebration dish, this hearty potato salad combines tender vegetables, salty ham, tangy pickles, and hard-boiled eggs all brought together with a generous coating of creamy mayonnaise. It is traditionally served at New Year and family gatherings across Russia. The key is balancing the briny pickles with the rich dressing for a deeply satisfying side.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yieldabout 6 cups
Nutrition Facts
Per serving (estimated)
- 455 kcalCalories
- 28 gFat
- 6 gSaturated Fat
- 38 gCarbs
- 5 gFiber
- 4 gSugar
- 18 gProtein
- 980 mgSodium
- 870 mgPotassium
- 65 mgCalcium
- 2.8 mgIron
- 18 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the salad
- 4 medium russet potatoes (about 1.5 lbs), peeled and cut into 1/2-inch cubes
- 2 medium carrots, peeled and sliced into rounds
- 1 cup frozen green peas, thawed
- 1 cup dill pickles, finely diced
- 8 oz cooked ham or bologna, diced into 1/2-inch pieces
- 3 large hard-boiled eggs, peeled and chopped
- 2 green onions, thinly sliced
- 2 tbsp fresh dill, chopped
For the dressing
- 3/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp white vinegar
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Directions
- Place the cubed potatoes and sliced carrots in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 12 to 15 minutes, until vegetables are just tender when pierced with a knife but still hold their shape.
- While the vegetables cook, place the eggs in a small saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let stand 10 minutes, then transfer to an ice bath to cool before peeling and chopping.
- Drain the potatoes and carrots well, spread on a rimmed baking sheet, and let cool to room temperature, about 15 minutes. This prevents the dressing from becoming thin and watery.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth and well combined.
- In a large mixing bowl, combine the cooled potatoes, carrots, peas, diced pickles, ham, chopped eggs, green onions, and dill. Pour the dressing over the top and fold gently with a rubber spatula until everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed. Cover and refrigerate for at least 1 hour to let the flavors meld.
- Garnish with extra dill and a sprinkle of green onions just before serving. Serve cold as a side dish or light main course.
Cook’s Notes
- Use waxy or all-purpose potatoes rather than very starchy russets if you prefer cubes that hold their shape better when tossed.
- For the most authentic flavor, use Russian-style dill pickles (sour, garlicky) rather than sweet gherkins.
- Chilling the salad for several hours or overnight allows the flavors to develop deeply.
- Substitute diced cooked chicken or even leftover roast beef for the ham if desired.
