Refreshing Recipes from Russia: Russian Salad

Internationally available with the ever-present base of diced potato, peas, sliced eggs and heavily-laid mayonnaise or sour cream. The traditional Russian version is fresher and crispier with a light smattering of mayonnaise. Tracing its origins to the mid-1800s, there is also a variation of cold Russian salad.

Prep time: 10 minutes

Cook time: 8 minutes

Serves: 8



  • Carrots, diced – 2 cups
  • Potatoes, chopped – 3 cups
  • Peas, shelled – 1 cup
  • Gherkins, sliced – 1 cup
  • Mayonnaise – 2 tbsp
  • Parsley, chopped – ½ cup



  1. Cook the carrots and potatoes in a pot of boiling salted water for 4 minutes.
  2. Then add peas and cook for 4 more minutes until all the vegetables are tender.
  3. Drain the water and let the vegetables cool for a few minutes.
  4. Then add them into a bowl which already has the gherkins, mayonnaise and parsley.
  5. Mix well so the mayonnaise coats the vegetables and season to taste.
  6. Serve with roast lamb or cold sliced ham or chicken.

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