Yield: 8 to 10 servings.
1 1/2 lb. boiled potatoes
1/2 cup white onion, chopped fine
2 boiled eggs, diced
1 large dill or sour pickle
1 cup green peas (frozen or canned)
1 cup meat (can be ham, turkey, corned beef, any type of left over beef, corned beef is my favorite)
2 carrots (optional)
3/4 cup mayonnaise
Peel and boil potatoes cooking until tender. If you desire to have carrot in your salad add a couple of peeled carrots halfway through the potato cooking process. In a separate pot, boil eggs until they are cooked through. Allow the potatoes, eggs, and carrots, if used to cool before dicing into bite sized pieces and placing in a bowl. Add finely chopped onions, and a chopped dill pickle. Add green peas and mayonnaise. Stir all together until well blended. You may wish to season with salt and pepper before serving.
This is a very flexible recipe, this is how I enjoy it the best. Some people may find this type of potato salad a little bland, here the sour pickles, and the meat really add the flavor impact. Keep in mind that during the Soviet era, salads like this were made with what was on hand and available. Feeling adventurous, other pickled vegetables would go well in here. Don’t forget to garnish with a little dill weed.
