Russian Salad - Rus Salatasi

Russian salad in a white bowl and a spoon inside it.

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Turkish Russian Salad, or Rus Salatası, is a popular and creamy salad that combines diced potatoes, carrots, peas, and pickles, all mixed with mayonnaise. A perfect side dish or a meze.


  • 3 potatoes (2 cups diced)
  • 2 carrots (1/2 cup diced)
  • 1 and 1/2 cup frozen peas
  • 6 tablespoons yogurt
  • 5 tablespoons mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-3 pickles, diced
  • Optional garnish: fresh dill



  1. Prepare the Potatoes: Boil a large pot of salted water. Once boiling, add diced potatoes and cook for 10 minutes until tender but not too soft. Remove the potatoes with a slotted spoon and transfer them to a bowl of ice-cold water.
  2. Prepare the Carrots: In the same boiling pot, add diced carrots. Cook for 7 minutes until tender but still slightly crunchy. Drain the potatoes and transfer them to a large bowl. Refresh the cold water bowl. Transfer the cooked carrots to the cold water.
  3. Prepare the Peas: Add peas to the boiling water and cook for 2 minutes. Drain the carrots and add them to the bowl with the potatoes. Refresh the cold water bowl again. Transfer the cooked peas to the cold water. Let them sit for 2-3 minutes, then drain and add to the bowl with the potatoes and carrots.
  4. Make the Dressing: In another large bowl, mix together yogurt, mayonnaise, salt, and pepper.
  5. Combine and Serve: Add the cooled vegetables and diced pickles to the dressing. Stir well until everything is evenly coated. Taste and adjust salt if needed. Garnish with chopped dill. Refrigerate for about 30 minutes before serving.


  1. Be careful when cooking the vegetables. We want them cooked but not too soft.
  2. You can always play with the amounts of the vegetables to suit your taste.
  3. Adjust the amounts of yogurt and mayonnaise to your liking.
  4. Taste the final dish and add more mayo if you want. Stir again to mix well.
  5. Store leftovers in an airtight container in the refrigerator for up to 3 days. We don't recommend freezing.