How to cook
The darker the green and smaller the peas, the younger they are. Don't thaw it out in the open!
The pickles need to be crunchy, not soft!
The ham needs to be Prague-style, smoked, from the leg - not boiled, diced, vacuum-sealed or any of that because the taste of the Russian salad most depends on the taste of the ham itself.
Not just any mayonnaise will do either. French mayonnaise is preferable. It must not contain strained yoghurt because it'll ruin the taste. Your best bet is to make it yourself with fresh egg whites, while adding 1/2 tsp mustard is a must.
Put 1 1/2 tsp salt in a pot with 8 1/3 cups (2 L) water and put to boil. Peel the potatoes and dice them. Pour them in the boiling water to boil - about 20 min.
In the meantime, scrape the carrots, cut them into 2-3 strips lengthwise and put to boil in a small container with 1 1/2 cups water, 1 pinch salt, 1 pinch sugar and hazelnut-sized lump of butter. Boil on low heat about 20 min.
Strain the boiled potatoes through a colander and leave them to cool.
Bring 4 1/5 cups (1 L) of water to a boil with a little salt. Once boiling, pour the frozen peas in (without thawing them)!
Dice the carrots and pour them into a large container where you intend to mix up the salad.
Dice the ham and eggs. Grate the apple coarsely.
To the mixed products, add the very well cooled potatoes. Finally, add in the mayonnaise and stir.
Store in glass jars in the fridge. How long it lasts in there depends on the number of family members around and their appetite - the larger these are the less time it'll last.
What it goes well with:
- On slices of bread + Russian tea.
- Without bread it goes great with Russian vodka.
- Otherwise it's perfect as an appetizer, especially when wrapped in thin slices of ham.
Best of all it goes with a cheerful company.