Ruska Salata
Руска салата (ROO-skah sah-LAH-tah)
Russian Salad (Serbian Style)
A creamy, tangy salad of diced boiled potatoes, carrots, peas, and pickles bound with mayonnaise — a Serbian celebration essential.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: glass serving bowl
Garnishes: mayonnaise swirl, parsley, carrot flower
Accompaniments: crusty bread, roast meats
Instructions
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1
Boil potatoes and carrots in salted water until tender but still firm. Cool completely and dice into small cubes.
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2
Cook peas in boiling water for 3 minutes, drain and cool.
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3
Finely dice the pickled gherkins.
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4
Combine potatoes, carrots, peas, and gherkins in a large bowl.
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5
Mix mayonnaise with mustard and vinegar. Fold into the vegetables gently. Season with salt and pepper.
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6
Refrigerate at least 2 hours before serving. Serve cold, garnished with extra mayonnaise.
Did You Know?
No Serbian New Year's table is complete without ruska salata — its presence is as mandatory as fireworks at midnight.
Chef's Notes
Equipment Tips
- large pot
- mixing bowl
- sharp knife
Garnishing
mayonnaise swirl, parsley, carrot flower
Accompaniments
crusty bread, roast meats
The Story Behind Ruska Salata
Ruska salata arrived in Serbia in the 19th century through Russian cultural influence. Serbians adopted and adapted it, making it lighter and tangier than the original. It became inseparable from every Serbian celebration, from weddings to New Year's Eve.
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