• 2 hard boiled eggs
  • 3-4 potatoes
  • 2 carrots
  • 3-4 pickled cucumbers
  • 1 cup canned green peas (or frozen)
  • 1-2 tbsp lemon juice
  • 1/2-1 cup mayonnaise
  • 1 tbsp dijon mustard
  • salt
  • black pepper
  • sprigs of fresh parsley, chopped

Ruska salata. Optionally with or without diced ham, with or without fresh herbs such as parsley or chives.

Directions

  1. Use 2 eggs, that were previously hard boiled (the yolk should be firm), cooled and peeled from the shell. Finely chop the white and the yolk and set aside in a large bowl.
  2. Peel the carrots and the potatoes and chop them roughly. Boil them in water or over steam, until they become tender but not mushy. Cool them in some ice cold water and chop them finely into small dice and add to the eggs in the bowl.
  3. Finely chop the pickled cucumbers and add 1 cup of them into the bowl, as well as 1 cup of green peas (rinsed if canned or thawed if frozen). Optionally, at this stage you can also add some ham chopped into fine dice, if you like.
  4. Add freshly squeezed lemon juice, to taste, and stir gently all the ingredients in the bowl.
  5. Stir in carefully the mayonnaise and the dijon mustard, and salt and pepper to taste, so that all the cubed ingredients are well coated but not mashed. As for the quantity of mayonnaise, add some extra spoonfuls if you want your salad to be less thick, until you reach the consistency you like. Some people prefer their ruska salata more chunky with vegetables and not as creamy, in which case they would put only 1 tablespoon of mayonnaise in their recipe.
  6. Once the salad is mixed together, cover and refrigerate for at least 3 hours before serving. This will allow the flavors to blend better and will make it more delicious. Sprinkle with a few sprigs of fresh parsley and serve.

Serve ruska salata chilled, sprinkled with fresh parsley and paprika, and topped with a few black kalamata olives. It is a delicious appetizer as a spread on fresh crusty bread or pita bread. It can also be a healthy breakfast spread on a slice of toasted black bread, such as pumpernickel.