Russian Salad

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This salad is well known in Britain, perhaps because it is available in cans and is so often seen swimming in pink sauce on the salad counters of wine bars. This is enough to put us all off the salad for life. However, the homemade version can be quite delicious and makes an excellent summer lunch with a simple green salad. The amounts I give serve 12, but it keeps beautifully in the refrigerator.


  • 450 g/1 lb cooked new potatoes, diced
  • 225 g/½ lb cooked French/snap beans, sliced
  • 6 cooked baby carrots, sliced
  • 100 g/4 oz/½ cup cooked haricot/navy beans
  • 1 tablespoon white wine vinegar
  • 3 tablespoons olive oil seasoning to taste
  • 3 hard-boiled eggs
  • 2 tablespoons capers
  • 2 tablespoons gherkins, chopped
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons mint, finely chopped
  • aïoli mayonnaise to taste


    Mix all the vegetables together in a large bowl with the oil, vinegar and seasoning. Chill for 2 hours. Before serving, chop the hard-boiled eggs and add them to the salad with the pickles and herbs. Finally, fold in the mayonnaise.