Recipe – Russian salad – Dissapor

The recipe for Russian salad, a side dish for the holidays with a great tradition behind it, to be served with practically everything.

L’Russian salad it is the typical side dish on feast days, it works well in both summer and winter and is excellent to accompany meat and boiled fish but also a nice platter of aged cheeses.

It is a classic recipe, already present in the Science in the kitchen and the Art of Eating Well by Pellegrino Artusi, at the beginning of the 19th century and then taken up in various texts of the following era, so much so that in the 1930s it was a very popular recipe in all manuals.

It is thought that the name derives from its Belgian-Russian origins, in fact it must have been a dish served in the legendary restaurant l’Hermitage in Moscow by the Belgian-born chef Lucien Olivier. it seems that this salad was served in the banquet of Tchaikovsky’s wedding or in the one in honor of Dostoevsky. In support of this hypothesis, the fact that in France this salad is known under the name of Insalata Olivier.

There is also a hypothesis of Italian origin, the Savoy cook would have created this recipe for the Tsar visiting Italy, modifying the recipe of a traditional rusa (red) salad typical of Piedmont and prepared with red turnips and cream.

The Russian salad over the years, especially in those between 70 and 90, has taken hold on all Italian tables, often with hyper-local variations (such as mashed potatoes added to the mixture). Each family gave it a different shape and decoration, in a world where the kitchen was not yet terrified of being kitsch.

Gluten free



To prepare the Russian sauce recipe, peel and cut the potatoes into small cubes.


Do the same with the carrots.


Drain and rinse the gherkins and cut them into slices.


Boil a pot of salted water and pour in the potatoes and carrots, and after 5 minutes the peas.


Cook for another 3 minutes and drain.


Also boil the eggs for 10 minutes in boiling water.


Now prepare the mayonnaise by putting the egg yolks with the mustard and salt in the glass of the hand blender and mix well.


Immerse the blender and run it at maximum speed pouring the oil slowly and going up and down to whip the mayonnaise well.


When you have reached the desired consistency, turn off the blender and add the lemon juice, mixing slowly by hand.


Peel the eggs and cut them into small pieces.


Put the eggs in a bowl, along with the boiled vegetables, gherkins and desalted capers.


Pour in the mayonnaise and mix slowly so as not to dismantle the sauce.

mayonnaise in a dish



Refrigerate at least two hours before serving.


You can serve it by decorating it with slices of carrot, capers, peas, a wedged egg.


Russian salad in a bowl
Do you like Russian Salad?