I really do need to stay off Foodgawker.com; it is an evil place that gets me in all kinds of trouble.
Billy and I did this one the other day, and it is such a keeper that I'm afraid I'll never make potato salad any other way. We didn't use the apple - not real sure it's needed because there's enough sweetness in the carrots. Oh so good!
Russian Potato Salad
Ingredients (these are just some guidelines: feel free to add more or less depending on your preference)
2 potatoes
5 carrots
1 can of peas - used thawed frozen peas.
6 baby dill pickles
3 eggs
1/2 Granny Smith apple - left this out.
mayonnaise
dill
Directions
1. Cook potatoes, carrots, and eggs. It is very important not to overcook the vegetables: you don't want the salad to turn into a mush. At the same time, however, using undercooked potatoes is a crime in my book
[Note: I cooked potatoes and carrots without peeling them first; my mom, however, recommended peeling carrots first: she is absolutely right! Follow her advice.]
2. Once the potatoes, carrots and eggs are cool, peel and cube them.
3. Cube pickles, and add them to the potato/carrot/egg mixture.
4. Add chopped Granny Smith apple, a can of peas and enough mayonnaise to mix everything together.
5. Season with salt and pepper, and if you want add finely chopped onion.
6. Let the salad sit in the refrigerator for at least an hour before serving.
7. Garnish the salad with dill, and you are done!
Billy and I did this one the other day, and it is such a keeper that I'm afraid I'll never make potato salad any other way. We didn't use the apple - not real sure it's needed because there's enough sweetness in the carrots. Oh so good!
Russian Potato Salad
Ingredients (these are just some guidelines: feel free to add more or less depending on your preference)
2 potatoes
5 carrots
1 can of peas - used thawed frozen peas.
6 baby dill pickles
3 eggs
1/2 Granny Smith apple - left this out.
mayonnaise
dill
Directions
1. Cook potatoes, carrots, and eggs. It is very important not to overcook the vegetables: you don't want the salad to turn into a mush. At the same time, however, using undercooked potatoes is a crime in my book
[Note: I cooked potatoes and carrots without peeling them first; my mom, however, recommended peeling carrots first: she is absolutely right! Follow her advice.]2. Once the potatoes, carrots and eggs are cool, peel and cube them.
3. Cube pickles, and add them to the potato/carrot/egg mixture.
4. Add chopped Granny Smith apple, a can of peas and enough mayonnaise to mix everything together.
5. Season with salt and pepper, and if you want add finely chopped onion.
6. Let the salad sit in the refrigerator for at least an hour before serving.
7. Garnish the salad with dill, and you are done!
You only live once . . . but if you do it right once should be enough! 
