Svetlana's Russian Salad

Svetlana’s Russian Salad

Ingredients

Serves 6

2 large potatoes, peeled and cut into ½-inch cubes

2 large carrots, peeled and cut into ½-inch cubes

2 cups / 7 oz / 200 gr green peas

4 oz / 113 gr dill pickles, chopped

3 large free-range organic eggs

1 container (7 oz / 200 gr) Greek yogurt

3 tablespoons mayonnaise (use this recipe to make paleo mayonnaise)

1 tablespoon cider vinegar

1 tablespoon olive oil

2 tablespoons fresh chopped dill

Salt and pepper to taste

Directions

Bring a large pot of salted water to a boil.

Cook carrot cubes first in the boiling water for 5 minutes. Fish them out the water with a slotted spoon, drain and let cool.

Then cook the potato cubes for 6 to 7 minutes (you want the potatoes to retain a bit of crunch). Fish them out of the water with a slotted spoon, drain and let cool.

Lastly, cook the green peas. I used frozen ones, so I cooked them according to package instructions. If you’re using fresh ones, it shouldn’t take longer than 2 minutes. Once cooked, drain and let cool.

In the meantime, put the eggs in a saucepan and cover with cold water by a ½-inch. Bring to a gently boil over medium-high heat. When the eggs start rattling against the bottom of the pan, turn off the heat, cover with a lid, and let sit for about 7 to 8 minutes. When the egg are through cooking, place the sauce pan under cold running water and for about 3 minutes, long enough to stop the cooking.

Carefully peel the eggs and roughly chop them.

In a small bowl combine mayo, Greek yogurt, vinegar, olive oil, one tablespoon of dill, salt and pepper. Set aside.

In a large bowl combine potatoes, carrots, green peas, pickles, and eggs. Add mayo mixture and stir until well combined.

Sprinkle with remaining dill and refrigerate until ready to serve.