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Russian Potato Salad

Sandra Gutierrez’ Russian Potato Salad

Serves: 8

Hands On Time: 

Total Time: 


6 cups cooked, peeled and cubed Yukon gold potatoes
1 1/2 cups frozen peas, thawed
1 1/4 cups cooked and cubed carrots
1 1/2 cups mayonnaise
1/2 cup sour cream
1/2 cup chopped fresh parsley
1/3 cup fresh lemon juice, plus more to taste, if desired
3 tablespoons minced sweet onion
1 teaspoon Dijon mustard
Coarse kosher salt and freshly ground black pepper


In a large bowl, combine the potatoes, peas and carrots. In medium bowl, whisk together the mayonnaise, sour cream, parsley, lemon juice, onion and Dijon. Season to taste with salt and pepper. Pour the dressing over the potato mixture and mix well; chill for at least 30 minutes or up to 6 hours before serving.

Photo: Virginia Willis

About the recipe

When it comes time to plan recipes for summer potlucks and cookouts, leave the tubs of watery, bland coleslaw and dull potato salad in the cold case at the supermarket and try this twist on Russian potato salad from chef Sandra Gutierrez. Between the creamy potatoes and vibrant green peas, this cold salad is sure to be a surprising hit at your next event. Our friend Virginia Willis adapted the recipe for Southern Kitchen.

Adapted from The New Southern-Latino Table by Sandra A. Gutierrez. Copyright © 2011 The University of North Carolina Press. Used with permission of the author. All rights reserved. For more information please visit www.sandraskitchenstudio.com.