Russian Salad Rus Salatasi Recipe

Growing up, I never imagined I’d find myself raving about a salad, but this Russian Salad is where comfort meets freshness in the most delicious way—trust me, it’s like a little party in your mouth that’s perfect for any occasion!

I love the way the basic ingredients of the Russian salad—a blend of finely diced potatoes, carrots, and peas—come together to form a dish that packs way more flavor than it seemingly should. Add to that a not insubstantial amount of diced chicken and hard-boiled egg, plus another not insubstantial amount of mayonnaise (which in my kitchen is never a bad thing), and this is frankly one of the best salads I know.

And if you can bring yourself to include the (in my opinion) not-totally-unpleasant touch of chopped pickles, you have a dish that’s in it to win it.

Ingredients

• Potatoes: Rich in carbohydrates; provide energy and fiber; natural creaminess.
• Carrots: High in beta-carotene and fiber; adds sweetness and color.
• Peas: Good source of protein and fiber; adds vibrant green color.
• Hard-boiled eggs: High in protein and essential nutrients; creamy texture.
• Pickled cucumbers: Tangy and crunchy; adds a refreshing, sour note.
• Chicken breast: Lean protein source; adds heartiness to the salad.
• Mayonnaise: Creamy fat base; binds ingredients and enhances flavor.

Ingredient Quantities

• 3 medium potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 1 cup frozen peas
• 3 hard-boiled eggs, chopped
• 4 small pickled cucumbers, diced
• 1 cup cooked chicken breast, diced
• 1/2 cup mayonnaise
• Salt to taste
• Black pepper to taste
• Fresh dill, finely chopped (optional)

How to Make this

1. Put the cubed potatoes and carrots in a saucepan, add enough water so that it covers the vegetables, and then add a pinch of salt. Bring to a vigorous boil and let it go for 10 to 12 minutes until tender, then drain the water and let the vegetables cool.

2. In another saucepan, heat water until it is boiling, then add the peas that have been removed from the freezer. Allow them to cook in this rapidly bubbling water for just 2-3 short minutes until they are tender, then drain them and set them aside to cool.

3. In a big mixing bowl, combine the cooled potatoes, carrots, and peas.

4. Add the chopped hard-boiled eggs, the diced pickled cucumbers, and the cooked chicken breast, cut into small pieces, to the bowl.

5. Lightly mix the components together until they are uniformly combined.

6. Add 1/2 cup mayonnaise to the blend. Stir until all the ingredients are coated.

7. Add salt and black pepper to the salad to taste. Mix well to ensure that everyone gets a truly seasoned bite.

8. You can also add finely chopped fresh dill, if you like, for extra flavor and aroma.

9. Enclose the bowl in plastic wrap or with a lid and place it in the refrigerator for a minimum of 1 hour to let the flavors blend together.

10. The Russian Salad may be served as a side dish or appetizer and enjoyed chilled!

Equipment Needed

1. Saucepan
2. Mixing bowl
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Colander
8. Spoon or salad tosser
9. Plastic wrap or bowl lid

FAQ

• Can I make Russian Salad without chicken?Indeed, it is possible to leave out the chicken or substitute it with another protein, such as ham or tofu, for a vegetarian option.
• What if I don’t have fresh dill?The dill can be omitted or substituted with a similar herb like parsley that offers fresh flavor.
• How long can Russian Salad be stored in the refrigerator?An airtight container in the refrigerator can hold it for as long as 3 days.
• Can I use fresh peas instead of frozen?Definitely, new peas can be used. Just be sure to cook them until tender before you add them to the salad.
• Is it necessary to peel the potatoes and carrots?For a smoother texture, it’s recommended that you peel. Peeling is a matter of personal preference.
• What type of mayonnaise should I use?Traditional mayonnaise is regular, but you can use low-fat or flavored mayonnaise to give a twist in taste.

Russian Salad Rus Salatasi Recipe Substitutions and Variations

You can substitute sweet potatoes, peeled and diced, for a different flavor profile in the potatoes.
Substitute turkey or ham for the chicken breast if you’d like a different kind of protein.
Substituting dill pickles or capers for pickled cucumbers will give you a similarly tangy taste.
In case you like, you can interchange Greek yogurt with mayonnaise for a lighter version.
To get a vegetarian option, you can substitute roasted chickpeas for chicken. They add great texture and protein.

Pro Tips

1. Texture Matters Make sure to dice all your ingredients uniformly, especially the potatoes and carrots. Consistent sizing helps ensure even cooking and provides a pleasant texture in each bite.

2. Flavor Boost Consider adding a splash of pickle juice from the pickled cucumbers to the mayonnaise before mixing it into the salad. This will enhance the tangy flavor profile and complement the overall dish.

3. Egg Perfection For perfectly hard-boiled eggs, start by placing the eggs in a pot of cold water, bring them to a boil, then cover, and let them sit off the heat for about 9-12 minutes. Cool them under cold running water for easy peeling.

4. Chill Time Allow the salad to chill for at least 2 hours before serving. This longer resting time helps the flavors meld more effectively, enhancing the overall taste.

5. Herb Twist While dill is classic, you can experiment with fresh parsley or chives for a different herbal note, or even a combination of herbs to add complexity to the flavor.