Russian Salad Recipe

Prep vegetables

Cut the peeled potatoes into roughly 1/2–3/4 inch (1.5–2 cm) cubes so they cook evenly. Slice the peeled carrots into similar-sized rounds or half-moons.

Cook potatoes and carrots

Place the potatoes and carrots in a medium saucepan and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until both are tender when pierced with a fork, about 10–12 minutes. Drain in a colander and rinse briefly with cold water to stop cooking.

Cook eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil, then cover and remove from heat. Let sit for 10–12 minutes for fully set yolks. Transfer eggs to an ice bath or run under cold water until cool. Peel and chop into roughly 1/2-inch pieces.

Cook peas (if using)

If using frozen peas, blanch them in boiling water for 1 minute until bright green, then drain and plunge into ice water. Drain well before adding to the salad.

Once the potatoes and carrots are cool to the touch (they should be chilled or at least no longer warm), transfer them to a large mixing bowl.

Add the drained pineapple chunks, chopped eggs, diced pickle (if using), finely diced red onion (if using), and blanched peas. Gently fold to combine so the pieces remain fairly intact.

In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), Dijon mustard (if using), salt, black pepper, and sugar (if using). Taste and adjust seasoning. Add lemon juice if you want a bit of brightness.

Pour the dressing over the salad mixture and gently toss until everything is evenly coated. Be careful not to mash the potatoes; use a folding motion.

Cover the bowl and refrigerate the assembled salad for at least 1–2 hours, preferably 3–4 hours, to let flavors meld and for the salad to become fully chilled.

Before serving, stir gently, adjust salt and pepper if needed, and sprinkle chopped parsley or dill over the top as a garnish.

Serve chilled as a side dish. Keeps covered in the refrigerator for up to 3 days.