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Russian Salad Quick and Easy | Russian Salad Eastern Style | Vegetable Salad with Egg | Easy Salad

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Russian Salad

Cultural Context

Originating in Russia, this salad is a staple at festive occasions and gatherings. Traditionally made with a variety of vegetables and a creamy dressing, it symbolizes abundance and celebration. Today, variations exist worldwide, often incorporating local ingredients and flavors.

RURUside
6 servings
Servings4
1 cup potatoes
1/2 cup cucumbers
1/2 cup sweet corn
1 cup coleslaw (shredded cabbage)
1/2 cup peas
1/2 cup carrots
1 boiled egg
3 tablespoons finely chopped bell peppers
1/2 cup pineapple bites
salt (to taste)
1 tablespoon sugar
1 apple
1/4 cup mayonnaise
1/2 cup mayonnaise (additional if needed)
1/4 cup thick cream
black pepper powder (to taste)
lettuce leaves
1

Boil 1 cup of cubed potatoes until soft, about 7 minutes, then place in ice cold water.

2

Boil 1/2 cup of peas for about 4 minutes, then place in ice cold water.

3

Boil 1/2 cup of carrots for about 4 minutes, then place in ice cold water.

4

In a bowl, add 1/2 cup mayonnaise and 1/4 cup thick cream, mix well.

5

Cut 1 apple into bite-sized pieces and add to the mayonnaise mixture.

6

Add 1/2 cup sweet corn (canned) to the bowl.

7

Add 1 cup of coleslaw (shredded cabbage) to the bowl.

8

Add boiled vegetables (potatoes, peas, carrots) to the bowl.

9

Add 3 tablespoons of finely chopped bell peppers and 1/2 cup pineapple bites to the bowl.

10

Add 1 boiled egg (cut into bite-sized pieces) to the bowl.

11

Add 1 tablespoon sugar and salt to taste, mix everything well.

12

Add additional 1/4 cup mayonnaise if needed, and sprinkle with black pepper powder.

13

Place lettuce leaves in a serving bowl and add the salad on top.

14

Cover with cling film and refrigerate for at least 2 hours before serving.

Equipment Needed

potbowlice cold water bowlcling film

Dietary

vegetarian

Allergens

milkeggsnuts

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