Russian Salad Recipe

4.92 from 12 votes

Russian Salad is an easy, healthy, wholesome salad made with peas, carrots, potatoes, capsicum, french beans and eggless mayonnaise. It makes for a delicious side dish or a nutritious snack.

Prep Time20

Total Time20

Course: Side Dish

Cuisine: Russian

Diet: Gluten Free, Vegan, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 138kcal

Author: Dassana Amit

Ingredients

Main ingredients

1 medium to large carrot
1 medium to large potato
½ cup green peas
¼ cup french beans - chopped
¾ to 1 cup Eggless Mayonnaise
1 small stick of celery - finely chopped
salt as required
black pepper powder as required, (optional)

For garnish

lettuce leaves as required
some slices of tomato, cucumber or capsicum (bell pepper)

US Customary - Metric

Instructions

Prep & Cook Vegetables

Boil the carrot, potato, peas and french beans in a pan with enough water just about covering them.
You could also cook them in a stovetop pressure cooker or in a Instant pot till they are softened and tender.
I have mentioned the details on cooking veggies in a pan, instant pot and pressure cooker in the step-by-step photo guide above.
When the veggies are cooked, drain all the water and let the heat reduce a bit or become warm.
Then peel the potato, carrots and then chop them with the rest of the veggies.
Alternatively, you can chop the veggies first and steam or boil them later. I usually avoid doing the latter as when we chop the veggies and then boil them, some water- soluble vitamins and minerals are lost in the process.
It is better to first boil them whole and then chop them.
Chop the celery and set aside.
If using lettuce leaves, rinse them very well with water. Then, drain the water and wipe them dry completely with a kitchen towel or kitchen napkin.
Alternatively, use a salad spinner to dry them.

Make Russian Salad

In a mixing bowl, mix the chopped veggies, celery with the mayonnaise, salt and black pepper.
Garnish the salad with lettuce leaves, tomato, cucumber, or capsicum slices.
You can also place the salad on a bed of lettuce leaves or opt to garnish or mix the leaves with remaining salad ingredients.

Serving Suggestions

Serve the russian salad with your regular meals or you can also have it plain any time of the day when you are feeling hungry.
You can opt to serve this salad chilled or cold. Keep in the refrigerator for a few hours to chill the salad.

Storage Tips

Since this Russian Salad is made with cashew mayo, it stays well for 1 day when refrigerated.
If you use a milk based mayo or an egg-based mayo, then eat it as soon as it is made and do not store it.

Notes

Feel free to add vegetables that you like. Broccoli, potatoes, cauliflower, snow peas, baby corn, green peas, sweet corn, French beans, capsicum (bell pepper), beets, carrots, celery, edamame beans, cabbage are some nice options.
Opt to cook or steam the vegetables using a stovetop pressure cooker, a pan or saucepan or the Instant Pot. Add water as needed to cook the veggies.
While I always use homemade mayo to make salads like these, you could include your favorite mayonnaise brand.
Adjust the spice levels, by adding less or more of the black pepper powder. You could also use red chili powder, cayenne or paprika instead of the black pepper powder.
Add tofu cubes to the salad for some added protein. Make sure to pan fry or sauté the tofu cubes before tossing them with the salad.
This Russian Salad recipe can be easily scaled up to make for more servings.

Nutrition