Russian Salad Recipe – Creamy, Crunchy, and Deliciously Easy
I still remember the first time I tasted Russian Salad. It wasn’t in Russia - it was at an Indian wedding buffet, sitting right next to the paneer tikka and fried rice. I thought, “What’s this cold mayo thing doing here?” Then I took a bite. Boom, creamy, sweet, tangy, crunchy - like all my childhood favorite textures decided to throw a party.
It’s still one of those salads that feels a little posh, a little retro, and totally irresistible.
👉 Be honest, do you also “taste test” a salad before committing to a full serving?
Table of contents
What Exactly Is Russian Salad?
Russian Salad (also called Olivier Salad) is a creamy vegetable salad originally from Moscow, made with boiled potatoes, carrots, peas, mayo, and sometimes apples or pineapple for a sweet surprise. Over time, it traveled the world, and every country gave it a twist , India made it fruitier, France made it fancier, and you can make it yours.
It’s the kind of salad that doesn’t take itself too seriously. Creamy mayo dressing, a handful of bright veggies, maybe a bit of apple or chicken if you’re feeling fancy - toss it all in, chill it, and boom, you’re a salad artist.
For the curious history nerd in you: here’s a great How to russia article on history of olivier salad
Why It’s a Must-Try
Because it’s easy, it’s colorful, and it’s one of those salads you can eat as a meal, not just a side. It’s also a showstopper at potlucks - that one dish people spoon onto their plate “just to taste” and then go back for seconds.
👉 Want to make yours look like café-style perfection? Toss it in a big glass bowl so the colors show through something like this glass mixing bowl set looks amazing on the table and works great for serving chilled salads.
The Secret Ingredient
Here’s my little twist: a splash of pineapple juice in the dressing. It sounds wild, but it adds a tiny burst of sweetness that balances the mayo and makes the veggies shine. Oh, and don’t skip the boiled potato cubes, they soak up the dressing like little flavor sponges.
And please, use a good-quality mayonnaise - something creamy and rich, like Hellmann’s Real Mayonnaise. Your salad will thank you.
You can make your own mayonnaise if you prefer, check out the recipe on homemade mayonnaise
Recipe for Russian salad
Russian Salad Recipe
A creamy, colorful salad loaded with vegetables, fruits, and a luscious mayo dressing - perfect for brunches, parties, or when you just need comfort in a bowl.
- Stainless steel mixing bowl
- Silicone spatula
- 1 large potato (boiled and cubed)
- 1 carrot (boiled and diced)
- ½ cup green peas (boiled)
- ½ cup pineapple cubes (fresh or canned)
- ½ apple (chopped)
- ½ cup mayonnaise
- 2 tbsp fresh cream
- ½ tsp black pepper powder
- Salt to taste
- 1 tsp lemon juice
- Optional add-ins: sweet corn (chicken, or even pomegranate for a pop of color.)
Step 1 – Prep the veggies
- Boil and cool all the veggies — no shortcuts here! Warm veggies + mayo = disaster.
Step 2 – Mix the dressing
- In a small bowl, whisk together mayonnaise, cream, lemon juice, pepper, and a pinch of salt. If you like a lighter version, use half mayo and half Greek yogurt.
Step 3 – Toss everything together
- In a big bowl, combine the veggies, pineapple, and apple. Pour in the dressing and toss gently until everything is coated evenly.
Step 4 – Chill and serve
- Refrigerate for at least 30 minutes before serving — it’s creamier and tastier when cold.
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For a vegan version, use vegan mayo and coconut cream.
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Add cooked chicken or shrimp to turn it into a light meal.
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Don’t overmix - you want chunks, not mush.
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Serve cold - it’s the secret to that irresistible creamy crunch.
Variations
- Fruit Russian Salad: Add pomegranate, grapes, and banana for a sweet version.
- Protein Boost: Add shredded chicken, ham, or tofu.
- Healthier Twist: Replace half the mayo with Greek yogurt or sour cream.
- Spicy Version: Add a dash of paprika or chili flakes for a gentle kick.
Substitutes
- Mayonnaise → Greek yogurt or cashew cream for lightness
- Potatoes → Sweet potatoes for a sweet-savory vibe
- Pineapple → Mango or apple for fruitiness
- Lemon juice → Apple cider vinegar for a tangy twist
Pairings
- Serve as a cold side with grilled chicken or fish
- Stuff it in sandwiches or pita wraps for quick lunches
- Pair it with garlic bread or crackers for brunch spreads
- Or just eat it straight out of the fridge (no judgment)
👉 If you want to level up presentation, serve it chilled in glass dessert cups — they look stunning and make portioning easier (Buy on Amazon).
Other Salad recipes
Russian Salad FAQ
| Question | Answer |
|---|---|
| Can I make Russian Salad ahead of time? | Yes! Chill it up to 8 hours before serving. It actually gets better. |
| How long can it stay fresh? | About 2 days in the fridge in an airtight container. |
| Can I make it without mayo? | Use Greek yogurt or sour cream instead. |
| What vegetables work best? | Potatoes, peas, carrots, and corn — all boiled until tender. |
| Can I add fruits? | Absolutely! Apples and pineapples are classic. |
| Is Russian Salad vegan? | Only if you use vegan mayo and cream. |
| Why is it called Russian Salad? | It originated in Russia in the 19th century by Chef Lucien Olivier. |
| What’s the secret to good texture? | Cool veggies completely before mixing and don’t mash while tossing. |
| Can I use canned veggies? | In a pinch, yes, but fresh always tastes better. |
| Can I make it spicy? | Add chili flakes or a hint of mustard — makes it pop! |
Wrapping It Up
Russian Salad is proof that not all salads have to be green and leafy. It’s indulgent, playful, and has that creamy nostalgia factor that makes people go, “Oh wow, I haven’t had this in ages!”
Whether you serve it in fancy glass bowls or sneak spoonfuls straight from the fridge (we’ve all done that), it’s guaranteed to bring a smile.
👉 So tell me, are you team extra creamy or team fruity twist when it comes to Russian Salad?
