Creamy Russian Salad
A creamy picnic-style salad of potatoes, carrots, peas, and cornichons folded into mayonnaise and yogurt, with optional dill.
By Moow Editorial ·
- The ice-water bath stops the cooking and helps the diced vegetables hold their shape.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 side servings
- Prep time: 5 minutes
- Cook time: 10 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 side servings.
- Calories: 140 kcal
- Protein: 4 g
- Carbohydrates: 20 g
- Fat: 5 g
- Sodium: 608 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 2 carrots
- 2 large potatoes
- 3/4 cup plus 1 tablespoon (200 ml) peas
- 8 cornichon pickles
- 3 tbsp mayonnaise
- 3 tbsp plain yogurt
- 1 tsp fine salt
- 1 sprig dill, optional
Directions
1. Cut the carrots, potatoes, and cornichons into evenly sized small pieces.
2. Cook the diced potatoes, carrots, and peas separately in salted simmering water until just tender, since they finish at different times. Drain well.
3. Spread the vegetables on a sheet pan and cool completely; do not soak them in ice water, which can make the salad watery.
4. Stir the mayonnaise, yogurt, and salt together in a large bowl.
5. Fold in the cooled vegetables and cornichons. Transfer to a serving dish and garnish with dill if using.
Sources
Contains egg and milk; check the mayonnaise label for additional allergens. Keep the salad refrigerated and discard it if left above 40°F (4°C) for more than 2 hours.