Salad Russe - Russian Salad Recipe

4.34 from 3 votes

Salad Russe, or Russian potato salad with beets, is a very popular Eastern European salad, also known as Salade Olivier.

Prep Time30

Cook Time1 30

Total Time2

Course: Salads

Cuisine: Russian

Diet: Vegetarian

Servings: servings

Calories: 349kcal

Author: Adina

Cook beetroot: If your beetroot is not already cooked, wash and dry it well and place it in a baking dish. Preheat the oven to 400°F/ 200°C and bake the beetroot until soft. You should be able to easily prick it with a fork. This will take at least one hour or more, depending on the size of your beetroot. Keep checking.
1 medium beetroot
Cook ingredients: In the meantime, cook the potatoes until soft. Cook the carrots. Cook the eggs until hard. Leave everything to cool, including the beetroot.
12.5 oz potatoes/ 350 g + 3 medium carrots + 3 eggs
Chop: When all the cooked vegetables and the eggs are cold, chop them into nice cubes or slices. Chop the gherkins, remove the stone of the olives, and chop them roughly.
10 small gherkins + 20 black olives
Make salad dressing: In a small bowl, combine the mayonnaise and the mustard, and add some salt and pepper.
4-5 tablespoons mayonnaise + 1 teaspoon Dijon mustard + fine sea salt and black pepper + some parsley
Combine salad russe: Add the mayonnaise to the vegetables and mix carefully.
Adjust the taste with salt and pepper again, and sprinkle the salad with some chopped parsley.