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A close up of Russian salad on a roll
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5 from 4 votes

Russian Salad - Insalata Russa

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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Italian
Servings: 6 servings
Calories: 133kcal
Author: Emily Kemp


  • 2 large carrots (1.5 cups/240g)
  • 1 medium sized potato (1.5 cups/245g)
  • cup frozen peas (100g)
  • 2 tablespoon capers (⅛ cup/30g)
  • 4 baby gherkins or pickles
  • cup mayonaise (80g)
  • cup sour cream (75g)


  • 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.



  • 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.


Calories: 133kcal | Carbohydrates: 5g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 194mg | Potassium: 134mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4212IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg