Russian salad is a traditional and timeless appetizer, made with vegetables cut into cubes and wrapped in smooth mayonnaise.
Simple, colorful, and full of flavor, it is perfect to start a meal with elegance.
Russian salad is one of those appetizing dishes that are hard to resist.
I love it, especially when I make my homemade version with my milk mayonnaise.
Of course, you can also use the classic mayonnaise bought at the supermarket.
My “creamy” version does not fear comparisons with the chunky version.
Yes, watch the steps and discover how simple it is to make, but above all, how good it is.
Below, I also leave you the recipe for eggless mayonnaise and other tasty little recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 2.2 lbs potatoes
- 2.5 cups carrots
- 1.5 cups peas
- 4 eggs
- to taste pickles (in sweet and sour)
- to taste pickled onions
- to taste olives
- to taste mayonnaise
- to taste fine salt (in the cooking water for vegetables)
Tools
To prepare this recipe, I used the tools listed below.
For some, I included the Amazon icon to proceed with your purchase or to make a gift.
Just click on the icon and follow the instructions.
- 1 Saucepan
- 1 Mixing bowl
- 1 Baking dish
- 1 Fork
- 1 Knife
- 1 Colander
- 1 Spatula
- 1 Vegetable cutter
Steps
Take the potatoes and carrots and dice them.
I use the tool that allows me to save time, but if you don’t have it, you can cut them with a knife.
Once ready, put them to cook in a pot with water.
Let the vegetables cook until they are soft enough to mash with a fork.
Drain and place in the baking dish.
The trick is to mix the vegetables well together so when they meet the mayonnaise, it will become a harmony of creaminess and deliciousness.
Add the amount of mayonnaise according to your taste.
Once the mayonnaise is added, mix all the ingredients and shape the Russian salad.
I usually serve it in a baking dish, you can do the same, or choose to give it a particular shape, as you prefer.
Optionally, in single-serving bowls.
With a spatula, spread a layer of mayonnaise on top and then unleash your creativity.
I add sliced and quartered eggs, olives, pickled onions, pickles, whatever you like best.
Russian salad is a classic that never disappoints: potatoes, mixed vegetables, and mayonnaise come together in a tasty and colorful cream, ideal for buffets, appetizers, and dinners with friends.”
Storage Advice for Russian Salad
In the refrigerator: 2–3 days at most.
At room temperature: never more than 1 hour, especially if it contains mayonnaise.
In the refrigerator, in an airtight container.
Keep it in the coldest part of the fridge (usually between 32°F and 39°F).
If it has already been served at the table, do not put back in the fridge what’s left out too long.
Mayonnaise is very delicate: avoid temperature fluctuations.
If you used homemade mayonnaise, storage times are reduced to 24 hours.
Briefly mix before serving to restore creaminess.
Russian salad should not be frozen: the vegetables would become watery and the mayonnaise would separate.
FAQ (Questions and Answers)
Did you like the Russian salad recipe?
If yes and you enjoyed it, express your vote and opinion with the stars below.
If you give me 5 stars, it will obviously be the highest level of appreciation.
THANK YOU VERY MUCH
