6 potatoes, peeled
1 carrot, or more to taste
4 whole eggs
6 large pickled gherkins, cut into cubes
1 (15 ounce) can peas, drained
½ cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh parsley, or to taste (Optional)
½ cup mayonnaise, or to taste
Method
Bring a large pot of water to a boil. Add potatoes and carrot and return to a boil. Add whole eggs and cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture.
Chop potatoes and carrot. Peel and chop eggs.
Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.
I recall an episode of “Come Dine With Me”, I think Sheffield in 2013, when Russian Yana produced a similar (allegedly authentic) dish that her guests found far too “heavy on the mayo” for Western taste …
ETA As a consequence, I have never felt inclined to try the dish.
Personally, I hate my food being chopped into small pieces for me. It is too much like baby food. If that salad is like a potato & egg salad & less like something from a cow & gate tin, I would be tempted.
Incidentally the fact this recipe is Russan & contains potato made me remember Spitting Image.
2 tbsp. Mayonnaise
2 tbsp. plain yogurt (Greek or regular)
1 tbsp.lemon juice
1 cup halved red grapes
1 cup chopped green apples
1 cup diced celery
1/4 cup chopped parsley
Kosher salt
Freshly ground black pepper
1 cup toasted walnuts
Bibb lettuce, for serving
Directions
In a large bowl, whisk together mayonnaise, yogurt, and lemon juice.
Add grapes, apple, celery, and parsley and fold until just combined. Season with salt and pepper. Top with walnuts and serve over lettuce.
