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.
Equipment
- Stainless steel mixing bowl
- Silicone spatula
Ingredients
- 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.
Instructions
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.
Notes
- For a vegan version, use vegan mayo and coconut cream.
- Add cooked chicken or shrimp to turn it into a light meal.
- Don’t overmix - you want chunks, not mush.
- Serve cold - it’s the secret to that irresistible creamy crunch.
Nutrition
Calories: 260kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Fiber: 3g