Ruska Salata (Balkan Russian Salad)
Diced potato, carrot, peas and eggs folded into creamy mayonnaise with tangy gherkins, a party and celebration table staple in the Balkans.
- Time45 min
- LevelEasy
- Costabout £0.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 170kcal
- 24.6gcarbs
- 8.1gof which sugars
- 5.1gfat
- 1.1gsaturates
- 7.1gprotein
- 5.4gfibre
- 1.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the whole potatoes and carrots in a large pan of salted water. Bring to the boil and cook for 18 to 20 minutes until just tender when pierced.
19 min - 2
Add the peas for the last 2 minutes, then drain everything. In a separate pan hard boil the eggs for 10 minutes, then cool in cold water.
10 min - 3
Leave the vegetables to cool completely, about 20 minutes, then cut the potatoes and carrots into 1 cm dice. Peel and chop the eggs.
20 min - 4
Put the vegetables, eggs and gherkins in a large bowl.
- 5
Mix the mayonnaise with the lemon juice, salt and pepper. Fold it through gently so the potato does not break up.
- 6
Chill for at least 1 hour. Pile into a dish, sprinkle with parsley and serve cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
