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Russian Potato Salad

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PREP TIME
25 min
COOKING TIME
15 min
TOTAL TIME
70 min
SERVINGS
8 servings
Lunch Russian
Russian Potato Salad
Ingredients
  • 2 large potatoes, peeled and sliced lengthwise
  • 3 carrots, peeled and sliced lengthwise
  • 1 (15 ounce) can sweet peas, drained
  • 3 dill pickles, chopped, or more to taste
  • 1 onion, finely chopped
  • 3 bologna slices, chopped
  • 2 hard-boiled eggs, chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/2 teaspoon salt
  • ground black pepper to taste
Instructions
1
Fill a large container with salted water and add the potatoes and carrots, making sure they're completely submerged.
2
Bring the mixture to a rolling boil, then gradually decrease the heat to a lower medium setting and let it simmer until the vegetables are tender, approximately 15 minutes.
3
Once done, remove the potatoes and carrots from the water with a slotted spoon and rinse them under cold running water until they've cooled down completely.
4
Next, chop the potatoes and carrots into smaller pieces using a knife or a food processor.
5
In a spacious bowl, combine the diced potatoes and carrots with the sweet peas, pickled cucumbers, chopped onion, sliced bologna, and beaten eggs.
6
Mix the mayonnaise, sour cream, salt, and black pepper gently into the potato mixture until it's well blended and uniform.
7
Cover the bowl with plastic wrap and refrigerate the potato mixture until it's chilled, at least 30 minutes.