Russian Potato Salad
2 large potatoes, peeled and cut into ½-inch cubes
2 large carrots, peeled and cut into ½-inch cubes
2 cups / 7 oz / 200 gr green peas
4 oz / 113 gr dill pickles, chopped
3 large free-range organic eggs
1 container (7 oz / 200 gr) Greek yogurt
3 tablespoons mayonnaise (use this recipe to make paleo mayonnaise)
1 tablespoon cider vinegar
1 tablespoon olive oil
2 tablespoons fresh chopped dill
Salt and pepper to taste
Bring a large pot of salted water to a boil.
Cook carrot cubes first in the boiling water for 5 minutes. Fish them out the water with a slotted spoon, drain and let cool.
Then cook the potato cubes for 6 to 7 minutes (you want the potatoes to retain a bit of crunch).
Fish them out of the water with a slotted spoon, drain and let cool.
Lastly, cook the green peas. I used frozen ones, so I cooked them according to package instructions. If you’re using fresh ones, it shouldn’t take longer than 2 minutes. Once cooked, drain and let cool.
In the meantime, put the eggs in a saucepan and cover with cold water by a ½-inch. Bring to a gently boil over medium-high heat. When the eggs start rattling against the bottom of the pan, turn off the heat, cover with a lid, and let sit for about 7 to 8 minutes. When the egg are through cooking, place the sauce pan under cold running water and for about 3 minutes, long enough to stop the cooking.
Carefully peel the eggs and roughly chop them.
In a small bowl combine mayo, Greek yogurt, vinegar, olive oil, one tablespoon of dill, salt and pepper. Set aside.
In a large bowl combine potatoes, carrots, green peas, pickles, and eggs. Add mayo mixture and stir until well combined.
Sprinkle with remaining dill and refrigerate until ready to serve.