Russian salad is a cold appetizer ideal for parties and all occasions. It’s composed of various cooked and raw vegetables, all seasoned with mayonnaise. Depending on the place and traditions, there are many variants, and you can find pieces of chicken, capers, anchovies, tuna, and other ingredients. This is the recipe I usually prepare and it’s the one I prefer, it’s very light and perhaps it depends a lot on the mayonnaise I prepare with added yogurt.
Recipe of 07/12/2016 updated
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 35 Minutes
- Portions: 20 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 93.06 (Kcal)
- Carbohydrates 12.89 (g) of which sugars 2.29 (g)
- Proteins 4.96 (g)
- Fat 2.58 (g) of which saturated 0.80 (g)of which unsaturated 0.94 (g)
- Fibers 2.25 (g)
- Sodium 162.11 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs potatoes
- 2/3 lbs carrots
- 3.5 oz green beans (optional)
- 1 cup peas
- 1 cup pickled vegetables
- 1/2 tsp fine salt
- 2 cups mayonnaise
- 1 plain yogurt
- 6 eggs (hard-boiled)
- 10 capers
- 2 fillets pickled peppers
Tools
- Food Scale
- Cutting Board
- Pot
- Bowl
- Mixer
Steps
Boil the potatoes, peel them and cut half into cubes and mash the rest with a fork. Cook carrots, green beans (if using) and cut these into cubes as well. Boil the peas. Rinse the pickled vegetables to reduce the vinegar taste and chop the vegetables, keeping some pieces aside for decoration. Pour everything into a bowl.
Salt, mix well, and add half of the mayonnaise mixed with yogurt. Pour onto the serving dish, cover with the remaining mayonnaise with yogurt, and decorate with sliced or wedged hard-boiled eggs and pickles. Keep in the fridge covered with plastic wrap.
How to Store Homemade Russian Salad
Homemade Russian Salad should be stored in the refrigerator in a closed container or covered with plastic wrap. It should be consumed within 3 days
FAQ
Other ingredients to add to Russian Salad?
If you like, you can add shredded tuna in oil.
