Russian salad: the original step-by-step recipe

Explore the classic taste of Russian salad. Follow our detailed and easy recipe, and enjoy a delicious snack which is bursting with tradition.

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Russian salad has earned a position of honour at our tables, particularly when the weather heats up. It’s one of those summer classics that never fails, like gazpacho, salmorejo soup or mojete (Murcian) salad. Its secret lies in the perfect balance of creamy textures and fresh flavours, something that makes it the star dish at any family gathering. Fancy making it?

Where does Russian salad come from?

Although the clue is in the name, it’s normal to ask yourself: Where does Russian salad come from? Russian salad does indeed come from Russia, where it was born under the name “Olivier salad”. This sophisticated recipe was created in 1860 by Belgian chef Lucien Olivier, who ran the prestigious Hermitage restaurant in Moscow. In its original version, the salad was a feast of luxurious ingredients, including partridge, crab, caviar, veal tongue, truffle, baby gherkins, boiled potatoes and olives, all dressed with a secret sauce that Olivier never revealed.

However, the Russian salad that is so hugely popular in Spain today bears little resemblance to that recipe. Over time, the most ostentatious elements disappeared and the dish became more affordable without losing its essence. Although there are many versions, it is more common for potato, carrot, green beans and mayonnaise to be the main ingredients of Russian salad. From that starting point, each chef adds their own personal touch: some add tuna and hard-boiled egg, others opt for peas and olives, and some prefer pickles to add an extra touch of flavour.

Beyond the ingredients, the key to its success is the preparation: the vegetables must be well cooked and cut into small pieces to get the perfect mix of textures and flavours. Plus, it requires the exact amount of mayonnaise to ensure the dish is creamy without being over the top.

Russian salad ingredients

To prepare our Russian salad, you will need the following:

2-3 potatoes
2 eggs
3 tablespoons canned peas
4 carrots
20 stuffed olives
2 tins tuna in oil
2/4 tablespoons
homemade mayonnaise
parsley
salt

Russian salad recipe: method and tips

The recipe for Russian salad is no mystery, it’s easy, quick and the result is always delicious! Let’s look step by step at how to make it:

Start by washing the potatoes thoroughly (with the skin on). Then, cook them on a low heat in plenty of water. Meanwhile, peel the carrots. Also add them to the pan whole, and let them cook for around 25 minutes.
After that time, add the eggs together with a tablespoon of salt and leave to simmer for another 10 minutes. Then, drain the water and leave the ingredients to cool before handling them.
Peel and dice the potatoes and eggs, and cut the carrots and olives into small pieces. Mix the ingredients in a large bowl with the peas and flaked tuna.
Add the mayonnaise (preferably homemade, with eggs, vinegar, olive oil and salt) and stir thoroughly until everything is integrated fully. The only thing left to do is season with salt and garnish with a sprig of parsley to add the final touch. And voilà!

What is Russian salad served with?

Last, but not least, what is Russian salad served with? It is most commonly served with bread, breadsticks or crackers, to add that perfect hint of crunchiness. An essential tip: remove it from the fridge beforehand to temper and boost its flavours. In addition, this recipe is so versatile that it can be used as a filling in other dishes. It’s delicious in stuffed endives, inside piquillo peppers or even wrapped in thin slices of smoked salmon.