Salade Russe was one of my Mother’s favorite party recipes. She would make this as a buffet dish with deviled eggs for a large party gathering or as an appetizer served before dinner. It is really easy to make, pretty and nice for a change, just a classic from the past.

Salad Russe

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Course: Appetizer
Cuisine: Russian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Degree of Difficulty : Easy
Servings: 6 people
Tip : You can easily substitute frozen peas and diced carrots, store bought good quality mayonnaise, and pre-cooked hard boiled eggs, maybe even diced potatoes, then just add the diced pickles and you are done!


  • 2 medium white potatoes cooked in their skin and then peeled
  • 1 large or 2 medium carrots peeled cooked and diced
  • 3/4 cup frozen peas thawed
  • 3 eggs hardboiled peeled and cut into cubes
  • 2 medium dill pickles diced
  • kosher salt and freshly ground black pepper


  • 1 whole egg
  • 1 juice of lemon
  • 1 tbsp water
  • 1/2 cup very good olive oil or vegetable oil


  • 1 tbsp salmon roe


  • Gather all ingredients before starting recipe.
  • Cover 2 medium white potatoes and 1 large or 2 medium carrots peeled, cut in half, with water and bring to a boil, reduce to fast simmer and cook until the vegetables are tender, about 20-30 minutes.
  • Drain, and when cool enough to touch, peel the potato and dice the carrot and peeled potato into small dice.
  • Drain 2 medium dill pickles and dice the same size as the vegetables.
  • Dice 3 eggs hardboiled and peeled, the same size as the vegetables.
  • Place all vegetables in a deep bowl and season with kosher salt and freshly ground black pepper.

Make Mayonnaise

  • Break an egg in an immersion blender bowl.
  • Add the juice of a lemon and a small quantity of water, season with salt and pepper.
  • Add 1/2 cup very good olive oil or vegetable oil, then using the immersion blender, blend the contents until the mixture is emulsified, taste for seasoning.


  • Add a couple of tablespoons of mayonnaise to the vegetables and gently toss to combine.
  • Add 3/4 cup frozen peas, thawed and just barely mix, you want the vibrant green to be visible.
  • Place the salad in a round ring mold, top with micro greens or salmon roe and serve.

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