Russian Salad - Rus Salatasi

What is Russian Salad?

Russian Salad, also known as Olivier Salad, originated in the 1860s at the Hermitage Restaurant in Moscow. It was created by Lucien Olivier, a Belgian chef. The original salad was quite luxurious, including ingredients like grouse, crayfish, and veal tongue, all mixed with a rich mayonnaise dressing​.

Over time, the recipe evolved and became simpler. Today, it typically includes diced boiled potatoes, carrots, peas, pickles, and sometimes hard-boiled eggs or ham, all combined with a creamy mayonnaise dressing. 

Russian Salad in Turkish Cuisine?

We can hear you thinking, "Russian Salad in Turkey? Really?" Yes, really! 

Russian Salad has variations in many countries, including Turkey where it's called Rus Salatası or sometimes Amerikan Salatasi (American Salad).

This dish is a beloved part of Turkish cuisine, served in numerous ways. You can see it on a meze platter or as a side to chicken or meat dishes. 

We love it as a spread in sandwiches or burgers, and it's a fantastic snack on a slice of bread too. 

Plus, it's always a hit when served with Kumpir, the popular Turkish baked potato.

How is Turkish Rus Salatası Different from Russian Salad?

While Rus Salatası has its roots in the classic Russian Salad (Olivye Salad), there are some tasty differences. 

The original recipe uses only mayonnaise as the wet ingredient, which we find quite heavy. 

But the Turkish version is a game-changer, blending mayo with yogurt for a lighter, fresher taste. 

Unlike the traditional Russian potato salad, which includes hard-boiled eggs and ham, our Rus Salatası skips these, making it a delightful vegetarian option. 

It's so irresistible that we can't stop eating it, even loving the leftovers on toast for breakfast!

About The Ingredients

Making Rus Salatası is simple, and you can easily find the ingredients at your local market. Here’s what you’ll need:

• Potatoes: Use firm, waxy potatoes that hold their shape after boiling. Dice them into small, bite-sized pieces.
• Carrots: Fresh, crisp carrots are ideal. Dice them similarly to the potatoes.
• Peas: Frozen peas work perfectly. If you want a shortcut, use canned peas. Just rinse well and use in your salad without cooking.
• Pickles: Use tangy dill pickles or cornichons. Dice them finely.
• Mayonnaise: Choose a good-quality mayo as the base of your dressing.
• Yogurt: Plain, unsweetened Greek yogurt works well  to lighten the mayo. You can use sour cream as a substitute.
• Dill: Fresh chopped dill adds a burst of flavor and a pop of color. This is optional.

Tip: If there is a Turkish or a Middle Eastern market in your area, you can find the vegetables diced, cooked and put together in a jar. It is called garnitür in Turkish. So if you need a shortcut, you can just buy a jar of it, drain and use the prepared veggies in your salad. 

How to Make Turkish Style Russian Salad

It is a very easy and straightforward recipe. The amounts are customizable too—sometimes we even add more yogurt for extra creaminess.

First, dice the potatoes and carrots. While you can boil them first and then dice, we find it easier to dice them beforehand. 

Cook the vegetables one by one in boiling water. Although it’s possible to cook them all together in the same pot, we prefer to cook them separately since their cooking times are different.

Once the vegetables are cooked and cooled, it’s time to assemble the salad. Prepare the dressing by mixing mayonnaise and yogurt in a bowl. Combine the cooked veggies and pickles with the dressing, stirring until everything is well coated.

(Be sure to see the recipe card below for the full ingredients list & instructions!)

Variations

There are many ways you can tweak Rus Salatası to make it your own. Here are some ideas:

• Feel free to add some sweetcorn, finely diced onions, capers or olives.
• If you like a bit of heat, add some chopped pickled jalapeños or a pinch of red pepper flakes. 
• For a heartier salad, add some boiled chicken breast, turkey, or hard boiled eggs.
• You can experiment with Russian salad dressing by adding a bit of mustard.

Serving Suggestions

The most popular Turkish way of enjoying Rus salatası is as a flavorful topping for kumpir, a Turkish-style baked potato. It is one of the staple toppings you'll frequently find at kumpir places.

You can also serve Rus salatası as part of a mezze platter with other small dishes. It works well in sandwiches, burgers, or wraps, offering a creamy and tangy alternative to mayonnaise.

For a tasty snack, serve it as a dip with chips or crackers. It makes a refreshing side dish with grilled meat, chicken, or fish. Spread it on toast for a quick breakfast or snack, or pair it with savory pastries like börek.

Can Russian Salad Be Frozen?

We don't recommend freezing Russian Salad. The creamy dressing made with mayonnaise and yogurt can separate and become watery when thawed. It's best to enjoy Rus Salatası fresh, or if you have leftovers, keep them in the refrigerator for up to 2-3 days.

Can You Make Rus Salatasi Ahead of Time?

Absolutely! Rus Salatası is a great dish to prepare ahead of time. In fact, making it in advance can enhance the flavors. Here are a few tips:

• Dice and cook the vegetables, let them cool and then store them in an airtight container in the fridge.
• Combine the ingredients and prepare the dressing just before serving, or mix everything together a few hours before your meal.
• If you mix the salad ahead of time, store it in an airtight container in the refrigerator. It will keep well for up to 2 days.
• If the salad seems a bit dry after sitting in the fridge, simply stir in a little extra yogurt or mayo before serving.

More Turkish Salad Recipes

• Turkish Chicken Salad without Mayonnaise
• Turkish White Bean Salad
• Green Olive Salad
• Turkish Bulgur Salad
• Wheat Berry Salad
• Turkish Eggplant Salad
• Turkish Pasta Salad
• Turkish Potato Salad