Go Back

Russian Salad Recipe

Russian salad, also known as Olivier salad, is a popular dish in many parts of the world, especially in Russia and other Eastern European countries. It is a versatile dish that can be served as a side dish, main course, or appetizer. Russian salad is typically made with boiled potatoes, carrots, and peas, as well as diced ham or chicken, hard-boiled eggs, and pickles. It is dressed with a mayonnaise-based sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 5 people
Course: Salad
Cuisine: Continental
Calories: 374
Ingredients Method Notes

Ingredients
  

  • 2 potatoes peeled and diced (about 2 cups)
  • 2 carrots peeled and diced (about 2 cups)
  • 1/2 cucumber peeled and diced (about 1 cup)
  • 1/2 cup (35 g) frozen green peas
  • 1/4 cup (45 g) chopped red onion
  • 1/4 cup (195 g) chopped dill
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. In a large pot of boiling water, cook the potatoes and carrots until tender, about 10 minutes. Drain and let cool slightly.
  2. In a medium bowl, combine the potatoes, carrots, cucumber, peas, onion, and dill.
  3. In a small bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and pepper.
  4. Pour the dressing over the salad and toss to combine.
  5. Serve immediately or chill for later.

Notes

  • For a creamier salad, use full-fat mayonnaise. For a lighter version, use Greek yogurt or light mayonnaise.
  • If you don't have ham or chicken, you can use another type of cooked meat, such as turkey or beef.
  • You can also add other vegetables to your salad, such as cucumber, celery, or bell pepper.
  • To make your salad ahead of time, simply assemble the salad and then refrigerate it for up to 24 hours.
  • For a more flavorful salad, add 1/4 teaspoon of garlic powder or a minced garlic clove to the dressing.
  • If you don't have dill, you can use another fresh herb, such as parsley or chives.
  • To make the salad ahead of time, assemble the salad without the dressing and refrigerate for up to 2 days. When ready to serve, add the dressing and toss to combine.