Prep 40 mins
Cook 20 mins
A year or so ago I was at a salad luncheon and there was a large bowl of this salad. It looked kind of strange with the pickles and peas and hot dogs, and not very many people had tried it. So I dedided to be brave and generous, as I hate when I return home with a great majority of my "potluck" offering still in my own dish. It ended up being my favorite salad there, and I returned home with some of the leftovers. It had been prepared by a Russian friend of mine, and is apparently a pretty typical salad there. As with "American" potato salad each family probably prepares it a little differently. This is similar to 295319, but I think there are enough differences to post it. When my friend prepares it she dices everything super tiny. I just sort of chop everything. It tastes the same, but has a different texture. It is a little labor intensive, but I think if you're making potato salad from scratch that is to be expected, and this recipe is totally worth the time.
- 5 large potatoes
- 1 lb baby carrots
- 1 lb hot dog
- 5 eggs
- 5 whole dill pickles
- 1 (15 ounce) can baby peas
- 1 cup mayonnaise
- 1 teaspoon salt
- Place potatoes and carrots in large pot and cover with water.
- Bring to a boil and cook for 10 minutes.
- Add hot dogs and eggs (in shell) and boil for an additional 10 minutes.
- Drain water and set potatoes, carrots, hot dogs, and hard boiled eggs aside to cool slightly.
- While waiting chop the pickles and add to a large serving bowl.
- Before potatoes are completely cool remove the skins, chop, and add to bowl.
- Chop carrots and hot dogs, and add to bowl.
- Drain peas and add to bowl.
- Peel eggs, chop, and add to bowl.
- Add mayonaise and salt. Mix everything together. If the potatoes are still a little warm while mixing it makes the salad extra creamy.