I’m not sure what makes this salad Russian. I don’t even know where the recipe came from and it’s another one that I don’t recall eating but was in my tried and true recipe box.
It’s going to stay in that box because I really, really like this salad. It’s basically a potato salad but it’s not all potatoes. I always love being able to include more veggies in our diet! I did also throw in some leftover bbq chicken. It was just a smidge, maybe 3/4 cup or so. It’s not an integral part of the salad but it was tasty. We had it for supper one night along with strawberry shortcake. I didn’t really feel like cooking a “real” supper that day so salad and cake it was!
1 pound (2 – 3 medium) potatoes, chopped
2 small carrots, peeled and chopped
1 cup green beans, chopped (I used frozen)
1/2 cup peas (I used frozen)
3/4 cup chopped cooked chicken (optional)
3/4 cup mayonnaise
1 clove garlic, minced
Put the potatoes and carrots in a pot and cover with plenty of water. Add a bit of salt and bring to a boil. Cook until almost soft. Add the green beans and cook a few more minutes. Add the peas and cook one more minute. Drain the veggies.
Stir together the mayo, garlic, salt, and pepper. Add to the warm veggies along with the chicken. Stir gently. Chill several hours before serving.
Yield: about 5 cups