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Russian Salad (Salade Russe): Classic Diced Vegetable Salad

Prep40 min
Cook20 min
Total1h
Yield4 portions
LevelIntermediate
 
 
About This Recipe

Make Russian salad, a chilled mixture of cooked vegetables cut into an even macédoine and bound with mayonnaise. Learn how to prepare the vegetables, balance the dressing and serve it safely cold.

Scale This Recipe

Servings

Ingredients

Units
  • 1 cup boiled potatoes, — cut into Macedoine
  • 0.25 cup blanched green beans, — cut into ½ centimeter
  • 0.5 cup frozen green peas, — blanched½ cup boiled carrots, cut into Macedoine
  • 0.5 cup boiled turnips, — cut into Macedoine
  • 1 tablespoon , — finely chopped
  • 1 tablespoon parsley, — finely chopped
  • 0.5 cup
  • 8 medium black olives, — pitted
  • 4 large hard-boiled eggs
  • Salt and freshly ground pepper, — to taste

Instructions

  1. 1
    Blanch the vegetable separately, drain, refresh in an and strain through a colander. In a large bowl, mix all the vegetables, add chopped capers, parsley, mayonnaise, salt, and pepper. Transfer to a salad bowl or on a platter, giving it a mound-like shape. Decorate the surface with, quartered hard-boiled eggs and black olives.
  2. 2
    What is a ? Diced cube, 0.5cm (5mm) square, more significant larger than the brunoise cut. Typical vegetables used are carrot, onion, turnip, beans, and celery.
Techniques in this recipe
Blanching
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

A good salad lives or dies on the dressing balance — start light on the acid, taste, then adjust. If you'd like to go deeper, Professional Vegetable Cuts covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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