Russian Potato Salad

1. 1

   Peel the potatoes and cut into 1-inch pieces.

2. 2

   Peel the carrots and cut into 1/2 inch pieces.

3. 3

   In a medium heavy pot cover the potatoes with salted water and bring to a boil.

4. 4

   Boil the potatoes 10 minutes then add the carrots.

5. 5

   Boil until the potatoes and carrots are tender, about 5 minutes more.

6. 6

   Stir in the peas and cook 1 minute.

7. 7

   Drain the vegetables in a colander.

8. 8

   In a large bowl, stir together the mayonnaise, pickles, vinegar, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper.

9. 9

   Toss the warm vegetables with the dressing and season with salt and pepper to taste.

10. 10

    Serve the potato salad topped with the sliced eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.