Russian Salad is one of the most popular cold salads worldwide. Its origins trace back to the famous Olivier Salad created in Russia during the 19th century, although many countries later adapted the recipe using local ingredients and culinary traditions.
Throughout Latin America, Russian Salad is commonly made with potatoes, carrots, peas, and mayonnaise, while many families add ham, pickles, or eggs according to personal preference. Its creamy texture and refreshing flavor make it a favorite for family gatherings, holidays, and special occasions.
Ingredients
- 450 g potatoes, diced (3 cups)
- 150 g fresh or frozen peas (1 cup)
- 130 g carrots, diced (1 cup)
- 240 g mayonnaise (1 cup)
- 15 ml lemon juice (juice of ½ lemon)
- 5 g salt (1 teaspoon)
- 2 g ground black pepper (½ teaspoon)
Optional
- 150 g diced ham (1 cup)
- 75 g pickles, diced (½ cup)
- 8 g finely chopped fresh parsley (2 tablespoons)
- 2 hard-boiled eggs, sliced for garnish
Preparation
- Cook the vegetables, place the potatoes and carrots in a pot with enough water and cook until tender but still firm. Add the peas during the last few minutes of cooking. Drain and allow everything to cool completely.
- Prepare the mixture, place the potatoes, carrots, and peas in a large bowl. If using them, add the ham, pickles, and parsley.
- Season the salad, add the mayonnaise, lemon juice, salt, and pepper. Gently mix until all ingredients are evenly coated without breaking the vegetables.
- Chill and serve, refrigerate the salad for at least 30 minutes before serving to allow the flavors to develop. Garnish with sliced hard-boiled eggs if desired.
Chef’s Tips
- Allow the vegetables to cool completely before adding the mayonnaise.
- Cut all ingredients into similar-sized pieces for the best texture.
- The flavor improves after a few hours in the refrigerator.
- Use good-quality mayonnaise since it is one of the key flavors of the dish.
Traditional Variations
- Some families prepare it using only potatoes, carrots, peas, and mayonnaise.
- In many Latin American countries, diced ham is a popular addition.
- Pickles are often added for extra acidity and flavor.
How to Serve
Serve Russian Salad well chilled in a serving bowl or platter. It pairs wonderfully with roasted meats, baked chicken, grilled fish, and festive meals. For a traditional presentation, garnish with sliced hard-boiled eggs and fresh parsley.
Recommended Side Dishes
- Roast chicken
- Baked meats
- Grilled fish
- Fresh bread
- Green salads
Food History
Although it is known today as Russian Salad, the original Olivier Salad created by chef Lucien Olivier in Moscow featured much more elaborate ingredients. Over time, the recipe evolved into the simple and beloved version enjoyed around the world today.
Frequently Asked Questions
When properly covered and refrigerated, it typically stays fresh for 2 to 3 days.
The total time may vary depending on the recipe and number of servings, but it can usually be prepared by following the steps shown in the recipe.
Absolutely. Ham is optional, and many traditional versions contain only vegetables and mayonnaise.
No. Eggs are often used as a garnish, but the salad can be prepared perfectly without them.
