Russian Salad Recipe (Insalata Russa)

Ingredients

• 300 gmayonnaise (homemade or shop-bought)
• 3 mediumpotatoes, chopped into 2 cm cubes
• 1carrot, chopped into 1 cm cubes
• 75 g (½ cup)fresh or frozen baby peas
• 40 g (¼ cup)pickled vegetables, such as Italian giardiniera or chopped dill pickles, cut into 1 cm cubes
• 200 gtuna in olive oil, drained
• 1 tspextra virgin olive oil
• 1 tspred wine vinegar
• 1 pinchsalt
• 1 pinchfreshly ground pepper
• 4 to 6 sliceshoney-glazed ham, cut thick

Instructions

1. 1

   Cook the vegetables

   Cook the potatoes, carrot and peas separately, either in the microwave or by boiling them in salted water.

2. 2

   Cool and drain

   Drain the vegetables thoroughly and leave them to cool. Rinse them briefly under cold water to cool them faster and help keep their colour.

3. 3

   Mix the base

   Once completely cool, put the vegetables in a large bowl. Add the chopped pickles, drained tuna, extra virgin olive oil, vinegar, salt and pepper, then mix well.

4. 4

   Add mayonnaise

   Stir in the mayonnaise until the salad is evenly coated and creamy.

5. 5

   Fill the ham

   Spoon 1 to 2 tablespoons of salad onto each slice of ham and roll it up like a cannolo.

6. 6

   Serve chilled

   Serve the rolls cold or at room temperature.

What is Russian salad?

Russian salad, also known as Olivier salad, is a dish of cooked vegetables bound with mayonnaise. It became popular across Europe, where local versions use different combinations of vegetables, pickles and other additions.

This version pairs potatoes, carrot and peas with tuna and pickled vegetables, then wraps the creamy mixture in slices of honey-glazed ham. The contrast of soft vegetables, tangy pickles and savoury fish gives the salad plenty of flavour without a complicated method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 20g protein, 23g carbs, 65g fat.

Most of the energy and fat come from the mayonnaise, with additional fat from the tuna in olive oil and ham. Potatoes provide most of the carbohydrates, while tuna and ham contribute protein. Balance the plate with a crisp green salad or other fresh vegetables.

Cook each vegetable separately

Potatoes: cut them into even 2 cm cubes so they cook at a similar rate and hold their shape when mixed.

Carrot and peas: keep the carrot cubes smaller, at 1 cm, and cook each vegetable separately as directed. This lets you check their tenderness independently.

Cool before dressing

Drain the vegetables well and let them become completely cool before adding the mayonnaise. Warm vegetables can loosen the dressing and make the salad less creamy.

A brief rinse under cold water speeds up cooling and helps preserve bright colour. Shake or drain off excess water so it does not dilute the mixture.

Balance the creamy base

Mayonnaise: fold it in after the vegetables and other additions are combined, stirring just until everything is coated. This helps keep the potato cubes intact.

Pickles and vinegar: their sharp, savoury notes balance the richness of the mayonnaise and tuna. Chop the pickled vegetables into small, even pieces so they are easy to distribute.

Check the texture

The vegetables should be tender but not falling apart, as the salad is mixed again after cooking. Drain them thoroughly so the finished mixture stays thick enough to spoon onto the ham.

Aim for a smooth, creamy coating with recognisable pieces of vegetable and tuna. Mix gently rather than mashing the potatoes.

Roll and serve

Use 1 to 2 tablespoons of salad per ham slice, adjusting to the size of each slice. Roll the ham around the filling like a cannolo, with the seam underneath if you want the rolls to sit neatly.

Serve cold or at room temperature as a starter or part of a shared spread. Bread or a crisp green salad makes a simple accompaniment.

Recipe notes & tips

• Cut the potatoes and carrot to the specified sizes for more even cooking.
• Cook the vegetables separately so you can remove each one when tender.
• Drain the vegetables well before mixing to keep the dressing thick.
• Wait until the vegetables are completely cool before adding mayonnaise.
• Fold the salad gently to keep the potato cubes whole.
• Chill the filled ham rolls if you are preparing them ahead.

Variations

• Use dill pickles: choose chopped dill pickles for a sharper, brinier flavour.
• Make it without tuna: leave out the tuna for a vegetable-focused filling.
• Change the ham: use plain cooked ham instead of honey-glazed slices.
• Add more herbs: fold chopped parsley or dill into the cooled salad.
• Adjust the pickles: use giardiniera for a mixed pickled-vegetable flavour.

Common mistakes to avoid

• Overcooking the potatoes: cook them only until tender so they do not collapse when mixed.
• Mixing while warm: cool the vegetables fully first to prevent the mayonnaise from loosening.
• Leaving excess water: drain the vegetables thoroughly so the salad does not turn watery.
• Adding too much filling: use 1 to 2 tablespoons per slice so the ham rolls close neatly.
• Stirring too vigorously: fold gently to keep the potato cubes and other vegetables intact.

How to store

Store the salad or assembled ham rolls in an airtight container in the fridge and eat within 2 days. Serve cold; this mayonnaise-based dish is not suited to reheating.

Frequently asked questions