Ever tried a salad that feels like a complete meal? This Russian Potato Salad with Eggs is one of those hearty, creamy, and comforting dishes that you can enjoy warm or chilled. It’s packed with veggies, eggs, and a rich mayo dressing that makes every bite deliciously satisfying.

I love making this salad for family gatherings or as a quick meal prep option. It’s filling, easy to make, and pairs well with any main dish. Plus, it’s a hit among kids and adults alike!

On the health side, this salad is a great source of protein from eggs, fiber from vegetables, and healthy fats from mayonnaise. It keeps you full for longer and is an excellent choice for a balanced diet. You can make the mayonnaise at home using cold pressed oils or even oil free with nuts

Let’s Talk About Ingredients

• Potatoes – The heart of the salad, giving it a creamy texture. Choose waxy potatoes as they hold their shape better.
• Eggs – Adds protein and a rich, creamy taste. You can also use hard-boiled quail eggs for variation.
• Carrots & Peas – Bring color, sweetness, and nutrition. You can steam them or boil them for a softer texture.
• Cucumber – Adds crunch and freshness. Can be replaced with pickles for a tangy twist.
• Mayonnaise – The creamy base of the salad. You can mix it with Greek yogurt for a lighter version.
• Vinegar & Pepper – Enhances the flavor, balancing the richness of mayo.
• Lettuce – Used for serving, making the salad visually appealing and extra nutritious.

Detailed recipe

video recipe

Instructions with Photo guide

• Boil the eggs:
  • Heat 2 cups of water in a saucepan.
  • Add 1/2 tsp salt and drop in 2 eggs.
  • Boil on medium heat for 10 minutes.
  • Cool, de-shell, and chop into small pieces.

• Cook the vegetables:
  • In a kadai, heat 2.5 cups of water.
  • Add 1 chopped carrot and 1/4 cup peas.
  • Boil for 5 minutes, then strain.

• Boil the potatoes:
  • Add 2 large chopped potatoes to a pan.
  • Add salt to taste and 1/4 tsp vinegar.
  • Cook until potatoes are soft but firm.
  • Drain and let them cool.

• Mix the salad:
  • In a large mixing bowl, combine cooked potatoes, carrots, peas, and chopped eggs.
  • Add 1 chopped cucumber, salt to taste, and pepper powder.
  • Mix in 1/2 cup mayonnaise.

• Serve the salad:
  • Transfer to a serving bowl lined with lettuce.
  • Enjoy warm or chilled!

Expert Tips

• Use vinegar and salt while cooking potatoes to prevent them from turning mushy.
• Let the potatoes cool slightly before mixing to avoid breaking.
• Steam the veggies instead of boiling to retain nutrients.
• Add a little mustard for extra flavor.
• For a lighter version, mix mayonnaise with Greek yogurt.

FAQs

• Can I make Russian potato salad ahead of time? Yes! Store it in an airtight container in the fridge for up to a day.
• Can I use pickles instead of cucumber? Absolutely! Pickles add a tangy kick that enhances the flavor.
• How can I make this salad healthier? Use low-fat mayo or replace half with Greek yogurt.
• Can I add meat to this salad? Yes! Some versions include diced chicken for extra protein.