Name: Creamy Multi-Veggie Russian Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 5 large carrots; 6 eggs; 10 small pickles; 1 cup smoked ham, diced; 3 scallions, finely chopped; 3 tablespoons fresh dill, finely chopped; Salt, to taste; 1 1/2 cups Greek yogurt; 1 cup peas, thawed if frozen; 4 medium-sized Yukon potatoes

salad

How do I make a simple dressing for my salad?

What can I add to my salad to make it taste better?

Is it okay to mix fruits and vegetables in a salad?

Which cheeses are commonly used in salads?

Experience Russian cuisine at home with this elegant, creamy multi-veggie salad! Enriched with potatoes, carrots, pickles, and succulent smoked ham, every bite will refresh and entertain your palate.

Milk

Eggs

Gluten Free

Mediterranean

Fresh Vegetables

gram

carrot

eggs

Pickles

pickle

Pork

green onion

fresh dill

Seasonings

salt

Yogurt

plain greek yogurt

green peas

yukon gold potato

Vitamin D

Vitamins

Iron

Minerals

Magnesium

Vitamin A

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Calories

Carbohydrates

Dietary Fiber

Sugar

Copper

Riboflavin (B2)

Lactose

Beta-cryptoxanthin

Protein

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Selenium

Vitamin K

Phosphorus

Potassium

Sodium

Zinc

Manganese

Vitamin C

Thiamin (B1)

Niacin (B3)

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Creamy Multi-Veggie Russian Salad

Produce

Dairy

Condiment & Toppings

Meat & Seafood

Baking Goods

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Place potatoes, carrots, and eggs in a large pot of salted water.

Bring to a simmer and cook until the vegetables and eggs are firm. This will take around 20 minutes.

Use tongs to carefully remove the vegetables and eggs, and let cool.

While waiting for the vegetables and eggs to cool, chop the scallions, pickles, dill, and ham.

Peel and dice the cooled potatoes, carrots, and eggs into small, nearly pea-sized pieces.

Combine all the ingredients in a large bowl, adding Greek yogurt and salt to taste. Stir gently to ensure an even distribution of flavors.

For best results, let the salad chill in the fridge for at least an hour before serving. This allows the flavors to meld together beautifully.

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