Russian-Style Potato Salad
Active Time: 30 minutes
Total Time: 1 hour plus chilling
6 large russet potatoes (about 3 pounds), peeled, if desired, and cut into 1-inch chunks
4 Schnucks large eggs
1 cup Schnucks real mayonnaise
3 tablespoons Schnucks ketchup
1/2 teaspoon ground black pepper
1 package (8 ounces) 1/4-inch diced ham
1 cup frozen peas
1 large carrot, shredded (about 3/4 cup)
1/2 cup Schnucks dill pickle relish
3 green onions, chopped (about 1/4 cup)
1. In 5- to 6-quart saucepot, place potatoes and enough water to cover by 1 inch; heat to boiling over high heat. Reduce heat to medium; simmer, uncovered, 20 to 25 minutes or until potatoes are fork-tender; drain well. Let cool to room temperature.
2. Meanwhile, in 2-quart saucepan, place eggs and enough water to cover by 1 inch; heat to boiling over high heat. Remove saucepan from heat; cover and let stand 12 minutes. Transfer eggs to bowl filled with ice water. When cool enough to handle, peel and finely chop eggs.
3. In large serving bowl, stir together mayonnaise, ketchup and pepper. Fold in ham, peas, carrot, relish, onions, potatoes and eggs until well coated. Cover and refrigerate at least 4 hours or up to overnight before serving. Makes about 9 cups.
Each serving: about 457 calories, 32 g total fat (21 g saturated), 115 mg cholesterol, 822 mg sodium, 58 g carbohydrate, 5 g fiber, 10 g sugars, 13 g protein