Peel and finely dice carrots, then peel and dice potatoes the same size as carrots. Place carrots and potatoes into a medium pot and cover with water. Add 1 tsp salt and bring to boil. Continue cooking uncovered for about 10-12 min or until tender then rinse with cold water and drain. Transfer to paper towels to remove any excess water. Transfer to a large mixing bowl.
Meanwhile hard boil the eggs in another pot.
While the potatoes and carrots are cooking, dice ham and pickles in small dice. Add them to the mixing bowl. Also, add thawed peas.
Season vegetables in the mixing bowl with salt and pepper, and stir well. Again, season and stir until all vegetables are well seasoned.
Lastly, finely chop the hard-boiled eggs and add them to the bowl. Add the chopped apple to the salad, 2 cups mayonnaise and stir well. Let cool for at least 30 minutes in the fridge. Serve in a large salad bowl or platter. Enjoy!
Cut the carrots and potatoes into similar sizes so that they cook evenly.
To make this Russian salad paleo, use a paleo mayonnaise. You can also use a low fat variety if you prefer.
Let the salad sit in the fridge for 30 minutes before serving, this will really help the flavors to blend together.
Russian Salad Olivier
Amount Per Serving (187 g)
Calories 214Calories from Fat 102
% Daily Value*
Saturated Fat 2.6g13%
Polyunsaturated Fat 8.7g
* Percent Daily Values are based on a 2000 calorie diet.