Russian Salad – a creamy, flavorful salad also called Olivier Salad or Insalata Russa. Tender potatoes, sweet carrots and peas are combined with a tangy dressing of mayonnaise and sour cream, enlivened by chopped capers and gherkins. It’s simple to prepare and perfect on sandwiches, toasted bread or served as a side.
I first discovered Russian Salad, or Insalata Russa, while living in Italy. Although not originally Italian, it’s widely available in supermarkets and commonly enjoyed as an antipasto or sandwich filling.
The salad traces its origins to Russia, where it’s often called “Olivye.” Countless regional variations exist — some include ham, eggs or fresh herbs — but this recipe keeps things simple and classic.
How to make Russian Salad – step by step
Peel and dice the carrots and potatoes into small, even cubes. Boil them until just tender, about 3–4 minutes, depending on the size of the pieces.
Add the frozen peas for the final minute of cooking. Drain the vegetables and rinse under cold water to stop the cooking. Pat everything dry and set aside.
For the dressing, finely chop the capers and gherkins (small pickles). Their briny, tangy flavor is a key contrast to the creamy dressing.
Combine the chopped capers and gherkins with sour cream, mayonnaise and a pinch of salt and pepper. Mix until smooth and balanced.
Gently fold the cooled vegetables into the dressing until evenly coated. Chill briefly if you prefer it cold, then serve as a side, on salads or as a sandwich filling.
Serving suggestions
This salad is especially delicious in sandwiches or piled on toasted bread as a casual bruschetta-style antipasto. It’s also an excellent accompaniment for barbecues and picnics alongside grilled meats and green salads.
Top tips and recipe FAQs
- Variations: Feel free to adapt the salad with chopped ham, chopped hard-boiled eggs, fresh parsley or dill, or a touch of mustard for extra zing.
- Vegetable size: Cut the potatoes and carrots to roughly the same size as the peas so they cook evenly.
Stored in a covered container, Russian salad keeps in the refrigerator for 3–4 days. Freezing is not recommended, as the texture will suffer.
More Italian snacks you might like
- Italian Farinata Chickpea Flatbread (La Cecina Toscana)
- Chicken Pesto Ciabatta
- Stracchino and Sausage Crostini
- Bruschetta al Pomodoro
If you try this Russian Salad, let me know how it turned out in the comments. I love hearing reader feedback and variations you discover.
The post was first published on July 18th 2017 and has since been updated.
Russian Salad – Insalata Russa
By Emily
Ingredients
- 2 large carrots (about 1.5 cups / 240g)
- 1 medium potato (about 1.5 cups / 245g)
- 2/3 cup frozen peas (100g)
- 2 tbsp capers (about 1/8 cup / 30g)
- 4 baby gherkins or small pickles, finely chopped
- 1/3 cup mayonnaise (80g)
- 1/3 cup sour cream (75g)
Instructions
- Peel and dice the potato and carrots into small, even cubes. Boil for 3–4 minutes until tender. Add the peas for 30 seconds to 1 minute before draining. Rinse the vegetables under cold water until completely cool, pat dry and set aside.
- Finely chop the gherkins and capers. Combine them in a bowl with the sour cream and mayonnaise, seasoning with a pinch of salt and pepper to taste. Mix until smooth.
- Fold the cooled vegetables into the dressing until evenly coated. Serve chilled or at room temperature as a side dish, antipasto or sandwich filling.
Notes
- Variations: Add chopped ham, hard-boiled eggs, mustard, or fresh herbs like parsley or dill.
- Vegetables: Keep potato and carrot pieces uniform and not much larger than the peas so they cook evenly.
- Storage: Refrigerate in a sealed container for 3–4 days. Freezing is not recommended.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- All vegetables listed are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition information below is an approximation.
Nutrition
Carbohydrates: 5 g |
Protein: 2 g |
Fat: 12 g |
Saturated Fat: 3 g |
Cholesterol: 12 mg |
Sodium: 194 mg |
Potassium: 134 mg |
Fiber: 2 g |
Sugar: 3 g
Nutrition information is automatically calculated and should be used as an estimate.
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