Mediterranean Creamy Russian Salad
This Mediterranean twist on the classic Russian salad (also known as Olivier Salad) adds a fresh, vibrant touch to a traditional favorite. It’s rich, creamy, and full of texture — a mix of tender vegetables, tangy dressing, and a hint of Mediterranean flair through olive oil, herbs, and sometimes a touch of lemon. Unlike the heavier versions, this recipe uses a lighter, yogurt-based dressing that keeps it refreshing and balanced. It’s perfect as a side dish for grilled meats, a picnic salad, or even a light meal on its own.
Total Time: 30 minutes
Prep Time: 20 minutes
Chill Time: 10 minutes
Servings: 6–8
Ingredients
Salad Base:
3 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 cup (150 g) frozen peas
3 hard-boiled eggs, chopped
1 small cucumber, diced (optional)
½ cup (75 g) green or black olives, sliced
½ cup (75 g) canned corn (optional for sweetness)
½ cup (75 g) diced pickles or gherkins
Creamy Dressing:
½ cup (120 g) Greek yogurt
¼ cup (60 g) mayonnaise
1 tbsp olive oil
1 tsp Dijon mustard
1 tsp lemon juice or vinegar
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano or dill
Optional Add-ins:
½ cup cooked chicken, tuna, or boiled shrimp for protein
Chopped fresh parsley for garnish
Instructions
Cook the Vegetables:
Bring a pot of salted water to a boil. Add diced potatoes and carrots. Cook for 8–10 minutes until tender but not mushy. Add peas in the last 2 minutes. Drain and cool completely.
Prepare the Dressing:
In a bowl, whisk together yogurt, mayonnaise, olive oil, Dijon mustard, lemon juice, salt, pepper, and oregano until smooth. Taste and adjust seasoning as needed.
Combine Ingredients:
In a large mixing bowl, combine the cooled vegetables, chopped eggs, pickles, olives, and cucumber (if using). Gently toss with the dressing until evenly coated.
Chill the Salad:
Refrigerate for at least 10–15 minutes before serving to let the flavors blend.
Serve:
Garnish with fresh parsley or an extra drizzle of olive oil. Serve cold or slightly chilled.
Tips
Cut everything evenly so each bite has the perfect mix of flavors and textures.
Don’t overcook the potatoes — slightly firm potatoes hold up better in the salad.
Cool the veggies completely before adding dressing to prevent it from becoming watery.
Balance the creaminess: Greek yogurt lightens the texture, but you can add more mayo for richness if desired.
Add acidity: A splash of lemon juice or pickle brine enhances the Mediterranean brightness.
For a silky dressing: Blend the dressing ingredients together in a food processor.
Use fresh herbs like dill, parsley, or mint for an aromatic finish.
Serve chilled: It tastes best after resting in the fridge for 30 minutes.
Variations
Classic Russian Style: Use only mayonnaise for dressing and skip the lemon juice.
Mediterranean Tuna Salad: Add flaked tuna, capers, and a touch of chopped red onion.
Greek-Style Version: Add crumbled feta cheese and replace pickles with chopped cucumbers.
Chicken & Olive Twist: Add shredded grilled chicken and black olives for a protein-packed lunch.
Vegan Version: Use plant-based yogurt and vegan mayo; skip the eggs.
Zesty Lemon Herb: Mix in extra lemon zest and fresh dill for a lighter flavor.
Spicy Mediterranean: Add a dash of harissa or chili flakes for gentle heat.
Roasted Vegetable Upgrade: Use roasted carrots, potatoes, and zucchini for a smoky depth.
Q&A
Q: Can I make it ahead of time?
Yes, it actually tastes better after chilling for a few hours. Just give it a light stir before serving.
Q: How long does it last in the fridge?
It stays fresh for up to 3 days when stored in an airtight container.
Q3: Can I skip the mayo?
Yes. Replace it with more Greek yogurt and a drizzle of olive oil for a lighter version.
Q: What’s the best potato type to use?
Waxy varieties like red or Yukon Gold potatoes hold their shape well.
Q: Can I add fruit?
Yes, chopped apples or green grapes add a sweet Mediterranean twist.
Q: Can I serve it warm?
Traditionally, it’s served cold or chilled, but you can enjoy it slightly warm if preferred.
Q: What can I pair it with?
It pairs well with grilled chicken, fish, or pita bread.
Q: Can I make it dairy-free?
Use dairy-free yogurt or avocado mayo for a creamy but lactose-free version.
Nutrition
(Per Serving, Approximate)
Calories: 210
Protein: 7 g
Fat: 11 g
Carbohydrates: 20 g
Fiber: 3 g
Sugar: 4 g
Calcium: 8% DV
Sodium: 320 mg
Conclusion
This Mediterranean Creamy Russian Salad brings together the best of both worlds — the comforting creaminess of the classic recipe and the fresh, vibrant flavors of Mediterranean cuisine. It’s colorful, nourishing, and easy to adapt for any occasion. Whether served as a side dish at a family meal or as a refreshing lunch, it delivers a perfect mix of creamy texture, crisp vegetables, and tangy dressing that keeps every bite interesting and delicious.