Russian Potato Salad

As in almost every recipe, ingredients may be added or removed to suit individual taste. This is my favorite version of Russian Potato Salad that my grandmother (from Vinnitsa in Western Ukraine) taught me to make. I like to serve the salad at room temperature, although my mother prefers to serve it after it is refrigerated overnight.

Ingredients

5 white potatoes (Idaho or any other waxy variety), unpeeled and whole
1 medium carrot, peeled
1 large egg, boiled and peeled
2 full sour pickles
1 small onion (Spanish or Vidalia are great) or 2 stalks of fresh green onions
1/2 red bell pepper
1/2 yellow bell pepper
1/2 cooked hot dog or 2 oz dry beef salami (optional)
1 can (15 oz) green sweet peas
2 cups Mayonnaise (or Mayonnaise-type dressing)
1 tbsp salt
1 tsp pepper
1 tsp paprika

Instructions

1. In large pot, add potatoes, 1 tsp salt and enough water to cover potatoes. Bring to a boil and simmer for 20-30 minutes, until potatoes are tender (potatoes will be tender when can be pierced with a fork).
2. Pour out water from pot and cool potatoes to room temperature. When cooled, peel and dice potatoes into 1/2 inch cubes and place in large bowl.
2. Dice carrot, egg, carrot, pickles, onion, bell peppers, salami into small cubes and add to potatoes. Add sweet peas, reserving liquid.
3. Add mayonnaise, salt, pepper and paprika to taste and mix salad with spoon. If salad looks dry, add 1 tsp at a time of reserved liquid from sweet peas.

Refrigerate and serve!