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Russian Potato Salad

A creamy, hearty salad featuring tender potatoes, crisp vegetables, and a zesty dressing that evokes warmth and nostalgia.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Russian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 medium potatoes, peeled and diced
  • 2 medium carrots, peeled and diced
  • 1 cup frozen peas (thawed)
  • 1 cup diced cooked chicken breast (Halal-certified)
  • 1/2 cup diced pickles (or dill pickles)
  • 1/2 cup mayonnaise (Halal)
  • 1/2 cup plain yogurt (for added creaminess)
  • Salt and pepper to taste
  • Fresh dill or parsley, chopped (for garnish)

Method
 

Preparation
  1. In a large pot, add the diced potatoes and carrots. Cover them with water, season with a pinch of salt, and bring to a boil. Cook for about 10-15 minutes until they are fork-tender. Drain and allow them to cool.
  2. In a large mixing bowl, combine the cooked potatoes, carrots, thawed peas, diced chicken breast, and pickles. Gently mix to combine, being careful not to mash the potatoes.
  3. In a separate small bowl, whisk together the mayonnaise, yogurt, salt, and pepper. Adjust the seasoning based on your taste preferences.
  4. Add the dressing to the potato mixture and fold it gently until everything is well coated. Taste and adjust seasoning if necessary.
  5. Cover the salad with plastic wrap and refrigerate for at least an hour before serving to help the flavors meld beautifully.

Notes

For variations, you can substitute chicken with chickpeas or boiled eggs. For best taste, let the salad rest in the refrigerator for a few hours or overnight. Store in an airtight container for up to 3-4 days.