HOMEMADE RUSSIAN SALAD the classic creamy and irresistible recipe, is a great classic of Italian cuisine, indispensable on holiday tables, Sunday lunches and buffet spreads for special occasions.
Creamy, colorful and delicately flavored, it is a simple but timeless recipe, able to win everyone over with a few genuine ingredients.
Making it at home is easy and will allow you to obtain a balanced and creamy Russian salad, much better than the ready-made one you buy at the supermarket.
In my recipe I explain step by step how to make the traditional Russian salad in the basic version starting from homemade mayonnaise; to this you can then add other ingredients to make it even richer and tastier depending on the menu in which it will be served. You can add tuna, pickles, shrimp, hard-boiled eggs — I’m sure you’ll personalize it in the tastiest way!
Now follow me in the recipe and let’s prepare the traditional Russian salad together, just like the old days: simple and genuine!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 11 oz potatoes
- 9 oz carrots
- 9 oz peas (I used frozen)
- 2 tbsp extra virgin olive oil (for seasoning the vegetables)
- 1 tbsp vinegar (optional for seasoning the vegetables)
- 1 egg (I used 1 yolk and 1 egg white from pasteurized brick eggs: 20 g yolk (0.7 oz) and 40 g white (1.4 oz))
- 3/4 cup + 1 tsp cup corn (vegetable) oil
- 1 tsp white wine vinegar
- 1 tbsp lemon juice
- 1 pinch fine salt
Steps
To prepare the Russian salad, start by washing the potatoes and carrots, peel them and cut them into small cubes all the same size of about 3/8 inch (1 cm).
Bring plenty of salted water to a boil; when it reaches a boil, add the peas. Once the water returns to a boil, let them cook for 4–5 minutes, then add the potatoes.
When the water returns to a boil again, wait another 2–3 minutes and add the carrots.
Cook all the vegetables together for about 5 more minutes; they should cook through but remain slightly crisp. Drain them, place them in a bowl, season with oil and vinegar and let them cool completely.
Prepare the homemade mayonnaise: pour the oil, the egg (I used pasteurized yolk and white from bricks—20 g yolk / 0.7 oz and 40 g white / 1.4 oz), the lemon juice, the vinegar and the salt into the mixer cup.
For a perfect homemade mayonnaise, position the immersion blender at the bottom of the cup and switch it on while keeping it pressed to the base; as you see the mayonnaise forming, slowly lift the blender while it is still running and continue mixing. When all the mayonnaise has formed, remove the blender from the cup and transfer the mayonnaise to a bowl.
When the vegetables have cooled, add the homemade mayonnaise to them and mix well until the mayonnaise is fully incorporated. Now that it’s ready, have fun serving it at the table and decorating it as you like!
… Vane’s tips
I made my Russian salad with homemade mayonnaise, but you can use store-bought mayonnaise if you prefer.
Homemade Russian salad keeps for up to 4 days when stored in an airtight jar.
Homemade Russian salad keeps for up to 4 days when stored in an airtight jar.
