Homemade Russian salad: a hearty flavor that surpasses any store-bought

Homemade Russian salad: a hearty flavor that surpasses any store-bought recept

Name: Homemade Russian salad: a hearty flavor that surpasses any store-bought
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 5 boiled potatoes (in their skins); 300 g good-quality ham salami; 150 g peas (canned or fresh); 4 pickled cucumbers; 250 g mayonnaise; 1 tablespoon full-fat mustard; 1–2 onions; 100–200 ml brine from the pickled cucumbers; salt and pepper to taste

Easy to prepare
6 portions
20 minutes

Jan, 15. 12. 2025

Print recipe

Homemade Russian salad is significantly tastier, fresher, and more authentic than most store-bought versions.

This recipe is based on traditional preparation, uses accessible ingredients, and offers a flavor that is balanced, creamy, and at the same time fresh. If you’re used to buying Russian salad in the store, after trying this homemade version you won’t want another.

For 6 portions

Ingredients

5 boiled potatoes (in their skins)
300 g good-quality ham salami
150 g peas (canned or fresh)
4 pickled cucumbers
250 g mayonnaise
1 tablespoon full-fat mustard
1–2 onions
100–200 ml brine from the pickled cucumbers
salt and pepper to taste

Preparation procedure

Preparing the potatoes and onion Cut the cooked, peeled potatoes into small cubes and place them in a large bowl. Finely chop the onion, salt and pepper it. Let it rest for a few minutes so it softens and is not too sharp.
Combining the basic ingredients Add the softened onion to the potatoes and pour over the pickle brine (100–200 ml depending on desired acidity). Mix well and let sit for a few minutes so the potatoes absorb the flavors.
Adding the vegetables and salami Cut the ham salami into thin strips. Cut the cucumbers into small cubes. Add everything to the bowl together with the peas and mix.
Seasoning and finishing Stir the mayonnaise and a tablespoon of mustard into the mixture. Adjust to taste with salt, pepper and, if the mixture is too acidic, a pinch of sugar.
Resting and serving Refrigerate the finished salad for at least 2 hours, ideally overnight. The flavors will meld nicely and the salad will achieve the right consistency.

Quick recipe information

Servings: approx. 6–8 servings

Prep time: 20 minutes

Chilling: 2 hours

Total time: approx. 2.5 hours

Conclusion

You can adjust it exactly to your taste, add more cucumbers, peas, or salami. It’s great on open-faced sandwiches, canapés, with fresh bread, or as a side dish. If you’re looking for a recipe that always turns out well, this version is an ideal choice.