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Russian Salad – a creamy and delicious salad also known as Olivier Salad or Insalata Russa made with peas, carrots and potatoes mixed together with a tangy mayonnaise dressing. It’s super easy to make and delicious served on sandwiches or as a side dish.
I first came across Russian Salad or Insalata Russa living in Italy and although it’s not a traditional Italian condiment it’s definitely a popular one and you’ll in find it in almost every supermarket.
This dish originates in, you guessed it, Russia! In Russian and Ukrainian cuisine it’s known as “Olivye” there seems to be endless variations of this salad some containing chopped ham, eggs and herbs. This version is super simple and just the way I like it.
How to make Russian Salad – step by step
First of all peel and chop the carrots and potatoes into small cubes, boil them until tender and cooked through (photo 1).
Add the peas one minute before draining then drain and run under cold water until the vegetables are cold. Pat them dry and set them aside (photos 2 & 3).
Pin this now to find it later
Pin ItTo make the dressing finely chop the capers and gherkins. The capers and gherkins give the dressing a tangy and pickly flavour which I love.
Add them to a bowl with the sour cream and mayonnaise and a pinch of salt and pepper and mix to combine (photos 4 & 5).
Add the cooked vegetables and stir until thoroughly combined, serve as a side, with salads or on sandwiches (photos 6-8).
Serving suggestions
My favourite way to serve this is on sandwiches it’s just so delicious. You can also serve it on top of toasted bread as a type of bruschetta with drinks for an Italian aperitivo.
If you’re having a barbecue or picnic this is the perfect side dish alongside grilled meats and salad.
Top tips and recipe FAQs
- Variations – you can add whatever you like into this salad it’s a great way to use up leftovers. Some common additions are chopped ham, parsley or dill, hard-boiled eggs, mustard.
- Vegetables – make sure you cut the potatoes and carrots to roughly the same size (not much bigger than the peas) so everything cooks evenly.
Russian salad will keep well covered in the fridge for 3-4 days. I don’t recommend freezing.
More Italian snacks you might like
- Italian Farinata Chickpea Flatbread (La Cecina Toscana)
- Chicken Pesto Ciabatta
- Stracchino and Sausage Crostini
- Bruschetta al Pomodoro
If you’ve tried this Russian Salad or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
The post was first published on July 18th 2017 but has since been updated.
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Russian Salad – Insalata Russa
Ingredients
- 2 large carrots , (1.5 cups/240g)
- 1 medium sized potato, (1.5 cups/245g)
- 2/3 cup frozen peas, (100g)
- 2 tbsp capers, (1/8 cup/30g)
- 4 baby gherkins or pickles
- 1/3 cup mayonaise, (80g)
- 1/3 cup sour cream, (75g)
Instructions
- Peel and chop the potato and carrots into small cubes. Boil them for 3-4 minutes until cooked through. Add the peas for 30 seconds to 1 minute before draining. Run the veg under cold water until completely cold, pat dry and set aside.
- Finely chop the gherkins (pickles) and capers and add them to a bowl wth the sour cream and mayonnaise. Mix to combine.
- Add the veg to the creamy dressing and mix everything together. Serve as a side, on sandwiches or as an antipasto.
Video
Notes
- Variations – you can add whatever you like into this salad it’s a great way to use up leftovers. Some common additions are chopped ham, parsley or dill, hard-boiled eggs, mustard.
- Vegetables – make sure you cut the potatoes and carrots to roughly the same size (not much bigger than the peas) so everything cooks evenly.
- Storage – Russian salad will keep well in the fridge for 3-4 days. I don’t recommend freezing.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A friend from Romania makes this using tinned tuna and I think they call it boef salad as it can have beef in it too – from the translation. I have also made it with tuna and egg – courtesy of inspiration from Spanish tapas bars. It is a wonderful and easy salad to make when you have leftover vegetables after a meal. Cooked and cooled potatoes also increases their resistant starch making them a healthier option. Thank you for inspiring me to have it again tonight!
I must say this looks quite authentic! You are correct to say it normally has more ingredients which you mention, the only one missing that I would suggest adding is green onion. This gives a really nice touch but not sure if it can be paired with capers though.. I have heard of people adding fresh apple to it, but never tried to be honest. And really liked the idea of adding capers to the salad – will try next time I make it)
Thanks for the great recepies btw – I’ve tried no more than a couple so far but I am already in love with this blog!
Oh my! You definitely are speaking to my language. This looks amazing!
Something about a creamy salad like this that screams summer to me! I could eat this one by the bowlful! Love the capers in there too 🙂
I’ll admit I know very little about Russian food but this sounds delicious! It has lots of my favourite things all mixed together 🙂