Directions:
- Cook carrots and potatoes with skin until done but still firm enough to be diced. The secret is to add some salt to water, cover, and cook slowly, so that vegetables don't become mushy
- Drain the water and let cool
- Hard boil eggs
- The trick is to cut everything in a very uniform way - small dice.
- Peel carrots, eggs and potatoes
- Chop all choppable ingredients, add mayo and mustard and mix well, taking care not to mash anything.
- Add salt and fresh chopped parsley to taste, if desire
- Chill for 1-2 hours before serving
- If you are curious about the origin of this recipe, check out this link:
- /wiki/Russian_salad
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.64 Kcal (2582 kJ) | ||
| Calories from fat | 393 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.67g | 67% | |
|---|---|---|---|
| Cholesterol | 153.67mg | 51% | |
| Sodium | 1475.47mg | 61% | |
| Potassium | 676.67mg | 14% | |
| Total Carbs | 29.67g | 10% | |
| Sugars | 7.46g | 30% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 26.12g | 52% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 12.4mg | 69% | |
| Calcium | 81.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 207.8 Kcal (870 kJ) | ||
| Calories from fat | 132.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.72g | 67% | |
|---|---|---|---|
| Cholesterol | 51.79mg | 51% | |
| Sodium | 497.23mg | 61% | |
| Potassium | 228.04mg | 14% | |
| Total Carbs | 10g | 10% | |
| Sugars | 2.51g | 30% | |
| Dietary Fiber | 1.46g | 17% | |
| Protein | 8.8g | 52% | |
| Vitamin C | 2.8mg | 14% | |
| Vitamin A | 0.3mg | 28% | |
| Iron | 4.2mg | 69% | |
| Calcium | 27.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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