Russian Potato Salad Recipe

Ingredients

• 50 glow-fat yoghurt
• 20 gmayonnaise
• 1 tspgherkin vinegar, to taste
• 1 sprigdill, chopped
• 100 gpotato, preferably waxy, boiled and cubed
• 60 gfrozen peas
• 1 largecarrot
• 0.5 canchickpeas
• 2gherkins
• 2radishes

Instructions

1. 1

   Mix the dressing

   The night before, combine the yoghurt, mayonnaise and chopped dill. Stir in a little gherkin vinegar to loosen the dressing to a suitable consistency.

2. 2

   Boil the potatoes

   Boil the potatoes until they are just cooked.

3. 3

   Prepare the peas

   If serving straight away, defrost the peas in boiling water. For a packed lunch, use them frozen.

4. 4

   Combine the salad

   Dice the carrot and cooked potato, then slice the gherkins and radishes. Mix everything together and coat it with the dressing.

5. 5

   Pack and garnish

   Spoon the salad into a serving dish, or into a jar or plastic pot for a packed lunch. Garnish with dill.

What is Russian potato salad?

Russian potato salad is part of a broader family of chopped vegetable salads bound with a creamy dressing. This version brings together potato, peas, carrot, gherkins and radishes, with chickpeas adding another substantial ingredient.

Waxy potatoes help the cubes hold their shape when mixed. Yoghurt lightens the dressing, while mayonnaise and gherkin vinegar give it richness and tang.

Nutrition and macros by portion

The nutrition label shows one serving as written: 323 calories, 14g protein, 43g carbs, 10g fat.

Potato, peas, carrot and chickpeas provide most of the carbohydrates, while chickpeas and yoghurt contribute protein. The mayonnaise is the main source of fat, with a smaller amount from the yoghurt. Pair a portion with leafy greens or extra crunchy vegetables for a more varied plate.

Why these ingredients work

Waxy potato: it is less likely to crumble when boiled and stirred into the dressing. Cut it into even cubes for a more consistent bite.

Gherkins and radishes: both add crispness and contrast with the soft potato and chickpeas. Gherkin vinegar also seasons and thins the dressing.

Chickpeas: they make the salad more filling and add a tender, slightly nutty element. Drain them before mixing if they come from a tin.

Get the dressing right

Yoghurt and mayonnaise: mix them with the chopped dill before adding the vegetables so the dressing is evenly combined. Add the vinegar gradually, tasting as you go.

Consistency: the dressing should coat the salad rather than pool at the bottom. A little gherkin vinegar loosens it while adding a sharp, savoury note.

Cook and cut for good texture

Potatoes: boil them only until just cooked, then handle them gently so the cubes stay intact. Overcooking can make the salad mushy.

Vegetables: dice the carrot and potato, and slice the gherkins and radishes. Pieces of a similar size make the salad easier to mix and eat.

Make it ahead or pack it

Dressing first: the method suggests making it the night before, giving you one less task when assembling lunch. Keep it covered in the fridge until needed.

Peas: briefly defrost them in boiling water if you are eating the salad immediately. For a packed lunch, the recipe uses them frozen, so keep the finished salad chilled until you are ready to eat.

Serving ideas

Serve it as a light lunch or as a side alongside bread, leafy salad or other vegetables. The fresh dill makes a simple finishing touch.

For a packed meal, transfer it to a jar or lidded pot. Keep the dressing evenly distributed so each serving gets a mix of vegetables and chickpeas.

Recipe notes & tips

• Choose waxy potatoes so the cubes keep their shape.
• Boil the potatoes only until just cooked.
• Add gherkin vinegar a little at a time and adjust to taste.
• For immediate serving, defrost the peas in boiling water as directed.
• Chop the dill finely so it is distributed through the dressing.
• Keep the packed salad chilled until lunchtime.

Variations

• Make it vegan: use plant-based yoghurt and mayonnaise.
• Add fresh herbs: mix in extra dill for a more pronounced herbal flavour.
• Use mustard: stir a little into the dressing for a sharper finish.
• Add crunch: include more radish for extra crispness.
• Change the peas: use cooked peas instead of frozen ones when preparing it ahead.

Common mistakes to avoid

• Overcooking the potatoes: they can break apart in the salad; boil them only until just cooked.
• Adding too much vinegar at once: the dressing may become too sharp or runny; stir it in gradually.
• Mixing roughly: the potato cubes can turn mushy; fold the ingredients together gently.
• Using frozen peas for immediate serving without defrosting: briefly cover them with boiling water as the recipe directs.
• Packing it warm: the salad will not stay properly chilled; let cooked ingredients cool before packing.

How to store

Store the assembled salad in a covered container in the fridge and eat within 2 days. It is best served cold, so there is no need to reheat it.

Frequently asked questions