Italian Russian salad recipe

In this post you’ll get the Russian salad recipe with vegetables, pickles, and mayonnaise: the Italian Russian salad recipe!

Russian salad #gourmetproject
Russian salad ingredients #gourmetproject

Italian Russian salad, “Insalata russa” (called “Italian salad” in Germany and Denmark), is a recipe broadly made everywhere in the peninsula.

Although having spring and summer ingredients, you’ll often find Russian salad on Christmas tables, as an out-of-season treat.

The Italian Russian salad ingredients are, shortly, boiled – or steamed – seasonal vegetables, pickles, and mayonnaise.

Apart from mayonnaise, the dressing includes chives and parsley: very, very simple.

You may add tuna, hard-boiled eggs, grilled chicken breast, or giardiniera.

Like for many other recipes, Russian salad origins are disputed between France and Italy.

The first line of thought is that it was made by a chef of Caterina De Medici’s entourage when she was the queen of France.

The second one is that it was conceived by an Italian chef working at the Savoy court, to celebrate the visit of the czar.

Whatever the origins, are you ready for a royal meal?

Because of the mayo, this salad is mostly served as a side dish, but if you put a little less of it, you can have it for lunch too.

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Italian Russian salad

Italian russian salad recipe with potatoes, carrots, peas, and bell peppers.

Course Side Dish
Cuisine Italian
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 2
Calories 381 kcal
Author Claudia Rinaldi


  • 1 big potato
  • 1.5 carrots
  • 3/4 cup of fresh peas
  • 1/2 red bell pepper
  • 6 pickles
  • 1 tablespoon extra-virgin olive oil
  • 2-4 tablespoons mayonnaise
  • 4-6 chives sprigs
  • 1 tablespoon chopped parsley


  1. Peel and cut the potato and the carrots in small pieces.
  2. Steam the potatoes, sprinkled with a pinch of salt, for 12-14 minutes, until fork tender. Steam the carrots, sprinkled with a pinch of salt, for 5-7 minutes, until fork tender.
  3. Steam the peas as well, sprinkled with a pinch of salt, around 3 minutes.
  4. Dice the pepper and steam it too, about 4 minutes.
  5. Thinly slice the pickles and finely chop chives and parsley.
  6. Put all the veggies in a bowl, add olive oil, a pinch of salt and pepper, and mix well.
  7. Add mayo to your taste (2 tablespoons are enough for me, but the classic recipe calls for double). Sprinkle with chives and parsley, mix and serve immediately. Or refrigerate up to one day.

Recipe Notes

Add 1/2 cup of tuna, 1 hard-boiled egg, 1 cup of grilled chicken breast, or 1/2 cup of giardiniera to your taste.

Russian salad recipe #gourmetproject
Russian salad dressing recipe #gourmetproject

Enjoy your delicious and rich potato salad!


Claudia Rinaldi

Claudia Rinaldi


Digital artisan and curator of the Simposio cookbook series; maker of Gourmet Project, an Italian food, travel and culture blog; and life in Italy relator through the Italian Colors Newsletter. Claudia lives in magnificent Rome. She loves pasta, “melanzane alla parmigiana”, hats, suitcases and airports, Christmas, and books. Her mission is to show you that Italy is so much more than spaghetti and clichés, but a land of endless traditions, flavors, and heritage.

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