After making zucchini and potato bake, I’m back with another Russian/Ukrainian potato recipe. And yes, it contains dill. I love dill! I quickly made this Russian potato salad on Saturday and we took it to the lake BBQ with friends. If you are looking for more potato recipes, I can’t recommend this Greek yogurt potato salad enough. And for more summer recipes on-the-go, check out my healthy potluck recipes.
Russian and Ukrainian cuisines are very similar, not like Polish and Russian though. I’m from Ukraine and Alex is from Russia, and we met in Canada. We often get asked how we speak the same language, Russian?! Although I lived in Ukraine, we always spoke Russian at home because of former USSR. Until 1991, it consisted of many republics including Georgia, Moldova, Belorussia, Armenia, Ukraine etc. with Moscow, Russia being a capital. So, cuisines were very similar too, especially Russian and Ukrainian.
Another funny question we get these days – whether we fight about current situation between Russia and Ukraine. Um, we both left the countries many years ago and have no true understanding what is going on by watching and reading media only. We don’t even watch any news. So, no, we stay away from politics.
This was part of the dinner on the lake. I thought I would take a shot.
1. Russian potato salad – our Canadian friends LOVED it!!!
2. Kale veggie salad – I used kale from my garden (woot-woot), frozen edamame and corn, tomatoes and quickly whipped up Honey Mustard dressing. Again, huge hit and I will share the dressing next week probably. I have so many recipes to share and only so much energy lol.
3. Guacamole with Que Pasa chips – my favourite guacamole all to taste: avocado, cilantro, garlic (shocking, I know), lime juice, salt and pepper. Huge hit with Canadian population as well! Chips got soaked in spilled bottle of water in a cooler and the bag came out to be waterproof – another woot-woot for Que Pasa organic chips!
4. Food for Life ancient grains hot dog buns with local organic Apple Maple sausages. I had to borrow the ketchup from a neighbour’s table. I didn’t forget it, just was too tired of packing lol.
5. Organic blueberries and black currants I picked last Friday that Alex is digging into. Black currants were a hit only with me and Alex. All Canadian people, including our kids, thought they were too sour. For us though it was a taste of childhood.
Summer dinners at the lake like this one are a precious childhood memory growing up in Ukraine for me. That is how I grew up, very simple, and that is how I want to raise my kids. We are beyond blessed to live where we live – beautiful British Columbia. We have lakes like this one in our backyard and quite a few of them. I can’t get enough of this view, air and happy kids! Life around us is so beautiful! It has been in high +30 C here and no end in sight to it.
I won’t complain! Bring it on, summer! We are here to enjoy every day of you!
Eat healthy even on the lake.:) I hope your summer is full of fun!
- 2 lbs small young potatoes (cut to same size if necessary), skin on & washed
- 1/4 cup red or white onion, finely chopped
- 1/4 cup dill, finely chopped
- 3 tbsp olive oil, extra virgin
- 3 tbsp organic white or apple cider vinegar
- 1/2 tsp salt
- Ground black pepper, to taste
- In a medium pot, add potatoes and cover with cold water. Cover and bring to a boil. Reduce heat to low and cook for 15 minutes or until soft (check with a fork). Drain.
- Add remaining ingredients, cover and shake the pot. You can also stir gently. Serve cold, warm or hot. Tastes best if consumed the same day (any potato, in my opinion).