Can't think of what to bring to your Labor Day potluck? Don't fret. Adam Mesnick, founder of notable SOMA delicatessens Rye Project and Deli Board, has just the thing.

His signature Russian-style potato salad is an easy recipe to whip up for any occasion, but be prepared: its light texture and bold taste will leave your friends wanting more ... so you might want to double the serving size. 

Ingredients:

2 lbs red potatoes

3 chopped carrots (1/2 bite size)

6 hardboiled eggs, chopped

2 scallion, green onion

12 ounce sweet peas

2 tablespoons Cleveland stadium mustard

2 tablespoons sour cream

1 cup best foods mayo

2 dill pickles- chopped

salt and pepper to taste

1. Place whole red potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly.

2. In a separate pot boil carrots for 10 minutes or until tender.

3. Add potatoes to chopped eggs, chopped dill pickles, cooked carrots, sour cream, mustard, peas, parsley, mayo, salt and pepper. Mix. 

4. Serve chilled.