This Creamy Russian Salad is a classic, comforting dish made with tender vegetables and a smooth, tangy dressing. Perfect as a side dish, light meal, or party addition, it’s simple to prepare and packed with fresh flavor.
Why You’ll Love This Recipe
- Uses simple, budget-friendly ingredients
- Creamy, tangy, and perfectly balanced
- Great for potlucks, picnics, and holiday tables
- Ready in minutes with minimal prep
- Customizable with optional add-ins
- Tastes even better after chilling
- Vegetarian and family-friendly
Ingredients
Salad Base
- 2 potatoes, boiled and diced
- 1 carrot, boiled and diced
- 1/2 cup green peas (boiled or canned)
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons yogurt (optional for extra creaminess)
- 2–3 pickles, chopped (optional but highly recommended)
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Garnish
- Fresh parsley, optional
Directions
1. Combine the Vegetables
Add the boiled and diced potatoes, carrots, and green peas to a large mixing bowl.
2. Add the Creamy Base
Stir in the mayonnaise and yogurt (if using) until the vegetables are fully coated.
3. Season the Salad
Mix in the chopped pickles, lemon juice, salt, and black pepper. Adjust seasoning to taste.
4. Fold Gently
Using a spatula, fold the mixture lightly to avoid breaking the potatoes while ensuring everything is evenly combined.
5. Chill Before Serving
Refrigerate the salad for 15–20 minutes to allow the flavors to meld and enhance.
Tips for Best Results
- Boil potatoes and carrots until just tender, not mushy.
- Use cold vegetables for the best texture.
- Add yogurt for a lighter, slightly tangy finish.
- Drain canned peas well before adding.
- Chop vegetables evenly for a uniform presentation.
Variations & Substitutions
- Add boiled eggs for extra protein.
- Use sour cream instead of yogurt for a richer flavor.
- Replace pickles with olives or capers for a different tanginess.
- Add diced apples for a sweet contrast.
- Swap green peas with sweet corn for variation.
Serving Suggestions
- Serve as a side with grilled meats, chicken, or fish.
- Pair with sandwiches, wraps, or burgers.
- Add to a buffet spread for gatherings and holidays.
- Serve chilled as a refreshing summer dish.
Storage & Reheating
- Store in an airtight container in the refrigerator for up to 2 days.
- Do not freeze, as the texture of potatoes and dressing will change.
- Stir before serving if it separates slightly after chilling.
- No reheating needed—serve chilled or at cool room temperature.
FAQ
1. Can I make Russian salad ahead of time?
Yes. It tastes even better after chilling for a few hours.
2. Can I use frozen vegetables?
Yes. Thaw and boil briefly to soften before mixing.
3. How do I prevent the potatoes from turning mushy?
Boil them just until tender and cool completely before mixing with the dressing.
4. Is yogurt necessary?
No. It’s optional, but it adds creaminess and a mild tang.