Also from Barbara Sonand.
Cook the potatoes and the carrots whole. When cool enough to handle, peel the potatoes and chop everything into bits about the size a cubic centimetre (fairly small). Mix everything well together - a large mixing bowl helps.
This is my Polish mother-in-law's recipe (Barbara Sonand). My friend Henry Goldberg says it isn't Russian Salad because it lacks both onion and beetroot. And he hates me using tinned peas! Maybe it's really Polish Salad. It's all very confusing. Whatever it should be called, it's delicious.
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