Russian Salad
A quick and creamy potato and carrot salad with mayonnaise, finished with fresh parsley. Perfect as a side or light lunch.
- Total time
- 25 min
- Servings
- 4
- Calories
- 280
- Protein
- 4g
Ingredients
- 4 medium potatoes
- 2 medium carrots
- ½ cup mayonnaise
- ¼ cup fresh parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Peel and dice the 4 potatoes and 2 carrots into 1/2-inch cubes. Place them in a large pot and cover with cold water.
- 2
Bring to a boil over high heat, then reduce to medium and simmer until the vegetables are fork-tender, about 15 minutes. Drain and let cool for 5 minutes.
- 3
In a large bowl, combine the cooked vegetables with 1/2 cup mayonnaise, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir gently to coat.
- 4
Chop the 1/4 cup fresh parsley and fold half into the salad. Transfer to a serving dish and sprinkle the remaining parsley on top. Serve warm or chilled.
Tools you’ll need
- large pot
- knife
- cutting board
- large bowl
- spoon
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