Russian Salad

Russian Salad 2 large potatoes, peeled and cut into ½-inch cubes 2 large carrots, peeled and cut into ½-inch cubes 2 cups green peas 4 oz dill pickles, chopped 3 large organic eggs 1 container (7 oz / 200 gr) Greek yogurt 3 tablespoons mayonnaise 1 tablespoon cider vinegar 1 tablespoon olive oil 2 tablespoons fresh chopped dill Salt and pepper to taste Bring a large pot of salted water to a boil. Cook carrot cubes first in the boiling water for 5 minutes. Fish them out the water with a slotted spoon, drain and let cool. Then cook the potato cubes for 6 to 7 minutes (you want the potatoes to retain a bit of crunch). Fish them out of the water with a slotted spoon, drain and let cool. Lastly, cook the green peas. I used frozen ones, so I cooked them according to package instructions. If you’re using fresh ones, it shouldn’t take longer than 2 minutes. Once cooked, drain and let cool. In the meantime, put the eggs in a saucepan and cover with cold water by a ½-inch. Bring to a gently boil over medium-high heat. When the eggs start rattling against the bottom of the pan, turn off the heat, cover with a lid, and let sit for about 7 to 8 minutes. When the egg are through cooking, place the sauce pan under cold running water and for about 3 minutes, long enough to stop the cooking. Carefully peel the eggs and roughly chop them. In a small bowl combine mayo, Greek yogurt, vinegar, olive oil, one tablespoon of dill, salt and pepper. Set aside. In a large bowl combine potatoes, carrots, green peas, pickles, and eggs. Add mayo mixture and stir until well combined. Sprinkle with remaining dill and refrigerate until ready to serve.