Wasfetna

Russian Salad

Potatoes, carrots, and peas with mayonnaise and pickles — a guaranteed travel salad that everyone loves.

Vegetarian

Russian Salad
Cooking time
40 min
Hands-on time
20 min
Free time
15 min
Difficulty
Easy
Calories
330
Contains
Dairy, Eggs

It traveled from Moscow and became so familiar to us that our children thought it was Arabic. Small, equal cubes and mayonnaise as much as love — and the crunch of the pickles is the signature that distinguishes one version from another.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Serving timePrepare the ingredients in advance, but add the dressing just before serving so that the salad stays fresh.

Ingredients

6people

Amounts follow the number of people

To prepare a Russian salad

The quantity can easily be doubled; use a wider bowl and add the dressing gradually so that the salad does not become soggy.

Shopping list

Equipment

  • Pot for boiling — The peas only go in for the last three minutes.
  • Tray or wide plate — Spread the vegetables to cool fully before the mayonnaise.

Method

  1. Boil the potatoes and carrots in salted water, and add the peas for the last three minutes.

    12 min
    You’ll know it’s ready when

    The vegetables are cooked but firm — tender without falling apart.

    Tip: After boiling, reduce the heat and monitor the liquid level to prevent it from drying out.

  2. Drain it and spread it out to cool completely.

    15 minYou can walk away
    You’ll know it’s ready when

    The vegetables are spread out and completely cold.

    Tip: Mayonnaise mixed with warm vegetables melts and splits.

  3. Stir the cold vegetables with the pickles, corn, mayonnaise, yogurt, mustard, and salt, and chill before serving.

    5 min
    You’ll know it’s ready when

    The mixture is homogeneous, and the flavors and texture are distributed evenly.

    Tip: Mix only until homogeneous and taste before adding more salt.

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