This version of Russian salad is easy and quick as it is prepared using only one pot where all the ingredients are cooked.
It features a combination of simple but well-balanced ingredients: potatoes, peas, and carrots cooked to the right tenderness, hard-boiled eggs with a delicate flavor, pickled cucumbers that add a fresh and slightly acidic note, and tuna in oil
Everything is bound by a light and velvety mayonnaise that envelops the ingredients, creating a homogeneous and satisfying ensemble.
The ingredients are chosen and prepared with care to ensure uniform cooking and reduced times. Potatoes and carrots, cut into regular cubes, cook quickly, maintaining a firm yet tender consistency. The hard-boiled eggs are cooked in the vegetable water once they have been drained.
The pickled cucumbers, ready to use, add a dimension of flavor without the need for further preparations.
Another aspect that makes this recipe “smart” is its versatility. It can be prepared in advance and left to rest in the fridge, allowing the flavors to blend and intensify. It is a perfect dish to be served as an appetizer or side dish at a lunch or dinner, but also to enrich buffets and aperitifs.
It is an ideal solution for those looking for a tasty, elegant, and easy-to-prepare dish, without sacrificing the pleasure of tradition.
I also recommend
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Russian salad
- 12.3 oz potatoes
- 7 oz carrots
- 5.3 oz peas
- 8 pickled cucumbers
- 7 oz tuna in water
- 2 hard-boiled eggs
- 7 oz mayonnaise
- to taste fine salt
- 1 tbsp vinegar
- 2 tbsps extra virgin olive oil
Tools
- 1 Pot
- 1 Potato peeler
- 1 Wooden spoon
- 1 Bowl
- 1 Plate
- Plastic wrap
- 1 Mandoline
Steps for preparing the Russian salad
Start by peeling the potatoes with a peeler or a sharp knife. After peeling them, cut them into small cubes. I used a mandoline but they can also be cut with a knife (about 1/2 inch on each side). It is important that the pieces are uniform to ensure even cooking.
Proceed in the same way with the carrots, peel them and cut them into cubes the same size as the potatoes.
Bring a pot of salted water to a boil. Before adding the vegetables, make sure the water is boiling. If using fresh peas, cook for about 5 minutes, if using frozen peas, follow the package instructions: Once cooked, drain them and transfer them to a bowl.
In the same water, first cook the carrots and after two minutes add the potatoes. Cook for about six to eight minutes, or until they are tender but still firm. Be careful not to overcook them or they will crumble.
Drain the vegetables and let them cool completely without discarding the water where you will cook the eggs for 8-9 minutes.
After cooking, drain them and immediately put them in a bowl with cold water or ice to cool them quickly. This will make them easier to peel.
Peel the eggs and cut them into pieces. If you prefer, you can also chop them more finely.
Drain the tuna from the oil and flake it with a fork into small pieces.
Cut the pickled cucumbers into small cubes. This will add a pleasant acidic and crunchy note to the salad.
In a large plate, combine the cold potatoes, carrots, and peas. Mix gently so as not to break the vegetables and add the pickles and egg pieces and the flaked tuna.
Season with salt and mayonnaise, mix gently with a wooden spoon or a spatula until all the ingredients are well combined. I used the vegan mayonnaise which we like very much as it is lighter and more delicate.
Taste the salad and adjust the salt
Cover with transparent plastic wrap and let the Russian salad rest in the fridge for at least 1-2 hours before serving. This will allow the flavors to blend better.
Before serving, decorate as desired with carrot slices
This is my vegan mayonnaise you can find the recipe by clicking on the name
Enjoy your taste, Barbara!
Storage and Tips
Transfer the Russian salad to an airtight container, preferably glass or plastic, to prevent it from absorbing odors from other foods in the refrigerator.
The Russian salad keeps well in the refrigerator for 2-3 days. After this period, it may start to lose freshness and flavor, and the texture of the vegetables may deteriorate.
Since mayonnaise is a delicate ingredient, it is important not to leave the Russian salad at room temperature for too long. Serve it immediately after taking it out of the fridge and put it back in the fridge right after the meal.
Do not freeze
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