Russian Salad: Equal Parts of 5 Simple Ingredients
Somehow Russian Salad brings Canadian Potato Salad to mind, yet they are hardly similar. With potatoes and mayonnaise the only two similar ingredients, it must be the heft of the salad. However, Russian Salad is actually a meal in a bowl: vegetables, potatoes and meat; equal amounts of each: carrots, peas, pickles, potaotes and ham. The sour kick the dill pickles bring to the party seals the deal and is likely why this salad is so well loved all over Eastern Europe.
Like Sarma, or sour cabbage rolls, Russian Salad is a special occasion dish served during Winter holidays. It is not a salad that just pops on the weekday family table, or even on the Sunday Supper table unless there is a celebration.
I can never make this salad without thinking of my dear friend, Amina, who taught me how to make it. I had eaten it many times, yet hers was always the best. How can such a simple recipe vary in taste and texture? She told me that the secret of her salad was to cube all ingredients by hand very carefully, very small, and all the same size. She was such a perfectionist. Her dad taught her how to make Russian Salad and he was the person she always thought of when making it. She and her husband, Vanja, came to Canada at the same time and with my husband, twenty years ago. They met on the bus heading for the plane to Canada and became fast friends. Every New Years Eve, together. Many dinners. Cooking together. Some holidays. Five years ago, she passed away, quite suddenly, at 43 years old. Five years. I will not be here for that anniversary this year, so I honour Amina today by sharing this cherished gift from her to me, to you.
Russian Salad: Ingredients
Healthy ingredients. Briney pickles.
Good music helps to get into the “cubing groove” after cooking the carrots and potatoes. Dicing the pickles while they are cooking gets me started.
The fatty bit can be daunting to the health conscious. Great mix in a bowl, then in goes a substantial amount of mayonnaise. That is how it is. Yet, with the mixture cubed into such small jewels, I confess that it is delicious churned with thick yogurt. Not the same. Certainly, not the famous Russian Salad, yet close, and one could say: delicious, nutritious and economical. I like that. Tends to go a bit watery and not last as long (only 2-3 days) as Russian Salad which will keep very well for a couple of weeks in the fridge.
Russian Salad: Putting it all Together
It is key to mix the ingredients with less mayonnaise and only 2 cups of pickles first. Taste. Adjust the seasoning, add more sour and more dressing, as needed. Of course, if you have never tasted it, you will just make it how you like it, yet the salad should have a sour kick. Think balance. The fat and sour balance must be achieved in this salad.
Such pleasure in one bite. The mouth feel of the small equal cubes combined with the sweetness of the ham and carrots, the starchy backdrop of the peas and potatoes and the vibrant sparkle from the sour pickles provides an irresistible and comforting allure. More, please.
Russian Salad: The Celebration is in the Serving
Traditionally, never served on its own, as above, yet it is at our house!
I cannot resist a little bowl for lunch as I think of my friend, Amina. Remembering her short life and vibrant spirit remind me how short life can be and how much she taught me that I love and value.
From Amina, to me, to you: Russian Salad, with love.
Russian Salad
Ingredients
Ingredients:
- 400 grams or 2 cups ham , sliced into small cubes
- 2 cups dill pickles , sliced into fine cubes (maybe 1/2 cup more)
- 2 cups young sweet peas , frozen
- 2 cups carrots , steamed until just fork tender, sliced into small cubes
- 2 cups golden potatoes , steamed until just fork tender, sliced into small cubes
- 400 grams mayonnaise (possibly more, to taste)
- 1 teaspoon salt
- Freshly ground black pepper , to taste
Instructions
Instructions:
- Combine all ingredients, except mayonnaise
- Add 300 grams mayonnaise with salt and pepper; taste and adjust each as and if needed
- Most times, a little extra pickle is necessary for the sour-savory balance
- Chill for a few hours, or overnight, before serving
Hanh! Iranians have a potato salad, that uses more mayonnaise than my Ukrainian mother’s did (she mashed egg yolks with salt, pepper, some mayonnaise and a couple of splashes of vinegar). Theirs used the juice of a lemon, as well.
They merely chopped the eggs (Mom’s version chopped the egg whites). Both also included finely sliced or chopped celery and green or finely chopped white onions. Mom’s used green herbs available in the garden, when they were, but the winter version, not.
The Iranian version went on to add copious amounts of chopped dill, green peas and sometimes chopped cooked carrots or green beans … and the finely chopped or grated pickles. Then the whole thing was topped off with a generous dollop of mayonnaise spread over the top of the concoction, sprinkled perhaps with paprika.
IIRC, they called it “Salade Olivier,” and they thought the origin was Russian.
— f
I have seen Russian Salad called Salade Olivier and wondered why. Thanks for the clarification!
Hugs,
Valerie
You say that it’s not just a salad that pops on a weekday family table, but it was, for my family, when I was growing up in Switzerland. Strangely enough, this was a very common salad at my house, probably because of the simple ingredients it contains. I had not thought of this salad in 20 years, so thanks for reminding me of it, I’ll definitely make it this weekend 🙂
Hi Ms. Dr. CaSo!!!
Wonderful to hear from you after so many years!!! Maybe it was a weeknight salad where you were brought up, but not in the former Yugoslavia in my husband’s neck of the woods. Where was your home country? Thank you for the opportunity to clarify the difference between the poorer countries and those more affluent in the Eastern Block. Where Vanja is from – Serbia, Bosnia – Croatia – the only time you will see this salad is during the Winter for a special occasion or during the holidays. We also make it here, whenever we get the craving. So glad you will be making it this week and that this salad brought back memories for you! YUM!
Happy cooking!
🙂
Valerie
Thank you Valerie
I first ate Russian salad in Italy in 1981 when I was there with my husband and two young children. I loved it, but have never eaten it since. Something the other day made me think of it so my daughter Emily googled and came up with your recipe. I have never made it, but it is now on my agenda to do so. I bought it in the supermarket in Lucca, Italy (in 1981) but I am sure, following your recipe mine will be just as good!
Bon Appetite
If you follow the recipe, Jennifer, I believe you will not be disappointed. It is key to have enough pickles for the sour taste and equal ingredients of everything else… with just the right amount of salt, pepper and mayonnaise.
Let me know how it goes!
SIncerely,
Valerie
I can’t believe this !! I grew up in Montana wbith a Swedish/Finnish background. My Mother mafe this very same salad we all called it potato salad. It was exactly like your Russian Salad. I was so common that we had it often. I’m thinking someone in my family got it from a Russian griend and devided to call it Potato Salad or because Im Swedish/Finnish, the food is so similar. At any rate it tastes wonderful. Thanks for the story of you and your friend.
Let me know if you make it – this would NEVER be potato salad in these parts. The traditional potato salad is markedly different here. No meat, no pickles – often eggs, etc.
Big Hug,
Valerie
Hi! I live in Canada too, and I’m wondering which brand of dill pickles you use? I haven’t made the salad yet, but I know the various brands taste differently, and I’d like to get the same salty-sour flavour that you have in your salad. Thank you!
SO SO SO Sorry, Lesley, for my tardy reply. I usually reply within 24 hours, but it has been an UNUSUALLY busy summer this year.
I actually use baby dill, Bicks with garlic.
Hope this helps – I like other brands for other purposes, so know what you mean!
Let me know how it goes!
Hugs,
Valerie
What a beautiful tribute you wrote for your friend. My (belated) condolences.
Awww, thank you, Sarah.
She will not be forgotten.
Hugs to you,
Valerie