Russian Egg Salad

This easy Russian egg salad recipe is a must whenever we have a barbecue or plan a picnic. The recipe, like many, comes from someone else – in this case, my mother-in-law. What’s great about this recipe is that it’s a cinch to make, and once done, you have an all-in-one accompaniment to any kind of meal.

This side dish is also known simply as Russian salad, Olivier salad or sometimes Russian potato salad. I like the inclusion of egg in the name, as it brings to mind just how sunny and appealing this delicious side dish looks. Some recipes don’t include potatoes, so feel free to omit these – or serve some separately – if you prefer. I like to add them, as that way you get a potato salad with eggs and veg all in one.

I’m not generally a fan of salad recipes, but I love this. Some use sour cream in this, but I use mayonnaise – just as I was taught. It goes really well with many dinner recipes or lunch recipes as well as BBQs or picnics. Such as grilled foods like chicken, sausages or fish.

My version is fairly healthy, as I don’t use a lot of mayonnaise or butter. Just enough to add flavour, and to bind the vegetables together. This dish is also good for serving at parties, and in my experience everyone loves it. Even if they don’t, I always love having leftovers from making this Russian salad recipe to eat.

The only cooking required here is for the vegetables and potatoes, then you just mix it all up in a big bowl. I mostly make it for BBQs, as it makes such a refreshing change from bread, crisps or salad leaves.

Serves 4 as part of a main meal, or more as part of a picnic or buffet

Russian Egg Salad ingredients

• Frozen mixed vegetables, 1kg (carrots, green beans, sweetcorn & peas)
• New potatoes (Charlotte or other small waxy ) 500g, chopped into chunks
• Butter, a knob
• Mayonnaise, 2 tbsp (or to taste)
• Salt and freshly ground black pepper
• Eggs, 6, hard-boiled

Equipment

• Sharp knife
• Chopping board
• Saucepan
• Colander
• Large mixing bowl

How to make Russian Salad

• Cook the veg and potatoes as per pack instructions. 
• Drain the potatoes, then add the butter and toss to coat each spud. Cool the potatoes and veg to room temperature.
• Once cooled, mix together the veg and potatoes in a large bowl. Add the mayonnaise and stir well to combine, then season.
• Peel and quarter the eggs, then scatter over the top of the salad.

Related recipes:

• Coronation Rice Salad
• Spanish omelette
• Easiest ever quiche
• Potato bake with stock
• Speedy jacket potatoes

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