Russian salad is known as Olivier salad and originates from Russia; it is a classic recipe and extremely popular worldwide for its creamy, tangy, and satisfying flavours. The salad consists of boiled vegetables like potatoes, carrots, green peas mixed with spicy pickles and a protein component such as hard-boiled eggs or chicken. The difference between the Russian salad and the other is its dressing, usually made with mayonnaise, is rich and smooth and perfectly coats all the ingredients. Among the chief elements of an excellent Russian salad recipe are the contrast between the creamy mayonnaise-based dressing and the contrasting textures and tastes of the vegetables and pickles. Boiled potatoes and carrots make an excellent sod, with green peas suggesting a little sweetness. Pritched up in smallish pieces, pickles contribute a tangy, sharp element, which the dressing can otherwise overstate to richness. Sometimes, diced apples or pineapple are added for a fresh sweetness that rounds off the flavours. While the traditional Russian salad recipe does have its share of protein from eggs, ham, and even chicken, the recipe is also very versatile to have protein-free versions. The make-up of the salad accommodates several other ingredients, such as corn, bell peppers, and even seafood, in some variations. This salad is quite a chilled addition to being used as an accompaniment or appetiser, frequently served to accompany festive occasions and celebrations. Such creamy, hearty courses are perfect for pairing up against more savoury or spiced main dishes; thus, it is considered one of the famous buffet and family gathering dishes. Be it as a standalone course or part of a larger meal; the Russian salad represents a appetizing combination of rich and tart flavours, with each bite offering a varied texture profile.

• 1/2 cup green peas
• 1/2 tsp black pepper powder
• 2 potato
• 1 carrot
• 1/2 cup pineapple
• 1/2 cup mayonnaise
• 1/4 cup dairy cream
• 2 tbsp coriander
• 1/2 tsp black pepper powder
• Sweet corn

• Boil two medium potatoes and one medium carrot, as these are the essential ingredients in Russian salad recipes.
• Peel the vegetables beforehand, cutting them roughly into large pieces, and boil them in water while making sure that they are cooked evenly.
• Simmer for about 15-20 minutes or until they become tender when poked with a fork.
• Once you are done, take them off the heat, drain out the water, and set aside the vegetables to cool. What makes this cooling process so fundamental in all recipes for Russian salad is that if you cut the vegetables while they are still hot, they tend to lose their shape and become mushy.
• Now boil the potatoes and carrots ultimately.
• Chop the boiled potatoes and carrots into small pieces which are all about the same size for a well-balanced salad.
• The cubes must be large enough to eat well but small enough not to mash up when mixed with other ingredients. Put them aside in a big mixing bowl. These two are the bases of your salad.
• Take 1/2 cup of green peas and 1/2 cup of sweet corn. Please place them in another pot of water and get it soft-boiled. Boil these for about 5-7 minutes or till both the peas and corn are soft but slightly firm to bite (al dente).
• Allow them to cool once they are cooked, and drain all the water.
• The proper draining and cooling of these vegetables will save the salad from becoming a giant water soup.
• Now chop the 1/2 cup of pineapple and 1/2 cup of apple into small cubes, preferably all about the same size.
• The core and peel should be removed from fresh pineapple before cutting it up.
• Apples may be chopped with or without skins as desired.
• The sweetness of the pineapple and apple highlights some fresh, bright flavours against the primarily neutral boiled vegetables.
• In a large mixing bowl, add all ingredients and mix them thoroughly to combine well.
• This is mixing at the time when the ingredients of the salad are well mixed before you add them to your dressing.
• It is now time to create your salad dressing. In another little bowl, combine 1/2 cup of mayonnaise; mix all the ingredients until it becomes smooth and creamy. It will be the dressing for your salad.
• You can add a squeeze of lemon juice or a dash of sugar for a more sour taste for balance. Then dress as desired and add to the salad.
• Pour the dressing you have prepared over the chopped fruits and vegetables into the mixing bowl.
• Toss everything together gently so all the ingredients are well coated with the dressing.
• Fold the dressing evenly into the salad with a spatula while not breaking apart your delicate ingredients like potatoes and fruits.
• Once your salad is well mixed, cover the bowl with plastic wrap or put it into an airtight container.
• Refrigerate the salad for at least 1 hour before serving.
• Chilling time will make flavours meld together and enhance the general taste of the dish. It also helps to preserve the crisp, refreshing texture of the salad.
• Toss the salad into a large serving dish and taste it again to see if you need more seasoning. Add salt or pepper as you prefer it. Garnish the salad with fresh coriander leaves or parsley for a more colourful and aromatic presentation. Not only do they make this instead an attractive salad, but the hint of herbal flavours is very subtle and fragrant.
• Transfer it to individual bowls or a big serving platter - your refreshing veggie and fruit salad is now ready to be served! This recipe of Russian salad is a light meal and an excellent side for summer picnics and barbecues. The creamy dressing, soft vegetables, and sweet fruits blend for an incredibly delicious contrast of flavours and textures that kids and adults love.