Authentic Russian Salad Recipe | Easy Veg Russian Salad

Let’s talk about a salad that’s more than just a side dish- Russian salad. You know the one- colorful, creamy, full of little veggie cubes, and somehow always makes it to the center of the table at parties. Honestly, it’s one of those recipes that’s super comforting but also feels a little fancy at the same time.

What I like about it is how simple it is. Carrots, peas, green beans, potatoes, and maybe a bit of apple for some sweetness are all chopped up small. You get crunch, softness, sweetness, tang, and creaminess all mixed together. And the greatest thing? You can make it earlier, keep it cold, and it tastes even better the next day!.

Now, before anyone panics no, this isn’t complicated. You don’t need to spend hours peeling and chopping. A few fresh veggies, some simple seasoning, and a creamy base. And if you like a little extra kick? A touch of Habanero Chilli Garlic Sauce swirled in at the end just lifts it to another level.

Ingredients for Authentic Russian Salad (Veg + Optional Add-ons)

Here’s what you’ll need and why each piece matters:

• Potatoes – Boil till just tender so they hold their shape in the salad.
  

• Carrots – Cube them small so they blend well with everything.
  

• Green peas – Frozen works fine; just blanch them lightly.
  

• Capsicum / Bell pepper – Optional, but we love the crunch and color it adds.
  

• Apple – a touch of sweetness.
  

• Boiled corn – More sweetness, more texture.
  

• Mayonnaise or hung yogurt – This is your creamy secret ingredient. Hung yogurt gives a lighter, tangy version if you want it less rich.
  

• Salt, pepper, and a squeeze of lemon
  

• Habanero Chilli Garlic Sauce (optional) – A tiny swirl here and there gives your salad a gentle kick without overpowering the creamy goodness.
  

Simple, fresh, colorful, and so easy to pull together. This is exactly the kind of Russian salad recipe you’ll want to make again and again.

How to Make Russian Salad? (Step-by-Step Recipe)

Step 1: Boil & Prep your veggies

Peel and dice your potatoes and carrots into small cubes. Boil them until tender but still holding their shape . Blanch the peas and corn, and if you’re adding capsicum or apple, dice them the same size. Consistency is the key!

Step 2: Cool and Dry the Veggies Completely

Once boiled, drain and let all the veggies cool completely. Hot ingredients in the creamy dressing can make it watery, and we don’t want that.

Step 3: Prepare the Creamy Dressing

In a big bowl, add mayonnaise or hung yogurt. Season with a pinch of salt, pepper, and a squeeze of lemon juice. If you like a little heat, stir in a small spoonful of Habanero Chilli Garlic Sauce trust me, it gives a subtle kick that makes every bite exciting.

Step 4: Mix and Combine Everything

Add the cooled veggies (and apple, if using) to the bowl. Gently fold them into the creamy base until everything is coated evenly. Take your time we want every cube to have its moment.

Step 5: Chill the Russian Salad Before Serving

Cover the salad and refrigerate for at least 30 minutes before serving. It tastes even better when chilled, and the flavors have time to meld. Serve as a starter, side, or even as a light meal.

How to Serve Russian Salad (Serving Ideas + Pairings)

Now that your cold veg Russian salad is ready, let’s talk about how to serve it:

1. As a party starter – Scoop it into small bowls or serve it in a decorative glass. It instantly becomes a showstopper at any gathering.
   

2. With sandwiches or wraps – Use it as a filling for a quick, crunchy, creamy lunch. Trust us, it takes a basic sandwich to the next level.
   

3. Alongside grilled or fried snacks – Works beautifully with cutlets, kebabs, or even samosas the creaminess balances the spice perfectly.
   

4. Chill before serving – This is key. Letting it sit in the fridge for 30–60 minutes melds the flavors and makes every bite more refreshing.
   

Recipe Tips, Variations & Storage (Chef Notes)

Russian salad is simple, colorful, and feels like comfort and a party all in one. The great thing? You can change it up to fit what you want. Want it creamier? Put in more mayo. Want it lighter? Use thick yogurt. Want a little zing? We like putting in a bit of Habanero Chilli Garlic Sauce, just enough to give it a kick without taking away from the veggies.

You can make this salad early, keep it cold in the fridge, and take it out when people come over or when you want something nice. It’s crunchy, creamy, colorful, and satisfying a little bowl of happiness in every bite.

Russian salad isn’t just a recipe, it’s a little party on a plate.

FAQs

1. How do I make Russian salad at home?