Recipe Name: Kosher Russian Potato Salad (Parve) Recipe
Description: There are endless variations to olivye, or Russian potato salad and this recipe is just one. Precision with the ingredient quantities isn't important—use what you've got and adjust to taste!
Prepration Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hours, 0 minutes
Serving: 6 serving
Ingredents Kosher Russian Potato Salad (Parve) Recipe
- Potato (6 to 8 medium )
- Eggs (2 to 3 large )
- Peas (1 cup green (frozen or fresh))
- Carrot (2 to 3 medium (diced into 1/4-inch pieces))
- Dill Pickles (4, finely chopped )
- Mayonnaise (4 tbsp ( as more according to your tastes))
- Kosher Salt (to taste )
- Sugar (pinch )
- Black Pepper (to taste )
Instructions to make Kosher Russian Potato Salad (Parve) Recipe
Gather the ingredients. Place the potatoes (with their skins on) in a large pot or Dutch oven. Cover with 2 inches of cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are easily pierced with a knife, about 20 to 40 minutes depending on the size of the potatoes.
Drain, transfer to a bowl, and place in the refrigerator to cool. While the potatoes are cooling, make the hard-boiled eggs; place the eggs in a small saucepan, cover with cold water, and bring to a boil. Allow the eggs to cook for 2 minutes, reduce the heat to low, and simmer, covered for 10 minutes more.
Drain and place the eggs in a small bowl of ice water to cool. Place the chopped carrots in a small saucepan and cover with enough cold water to cover by 1 inch. Bring to a boil. Add the fresh peas (if using frozen peas, don't cook them, just add to the salad with the eggs), lower the heat, and simmer until the carrots and peas are tender, about 6 to 8 minutes.
Drain in a colander and rinse under cold running water to stop the cooking process. Transfer the carrots and peas to a large bowl. Take the potatoes from the refrigerator, peel, and cut into 1/4-inch dice. Add the potatoes to the bowl with the carrots and peas.
Add the potatoes to the bowl with the carrots and peas. Peel the hard-boiled eggs, cut into 1/4-inch dice. Add chopped egg to the vegetables along with chopped pickles and mix well.
Add the mayonnaise, salt, pepper, and sugar to the bowl. Gently toss together. Taste the salad and adjust the seasonings, or add more mayonnaise if you prefer a creamier salad. Cover and refrigerate until ready to serve.
Instructions Kosher Russian Potato Salad (Parve) Recipe
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