Rus Salatası — Turkish-Style Russian Salad

A fixture of Turkish meze counters, Rus salatası combines tender diced vegetables and pickles in a light mayonnaise dressing.

Serves 6 | Prep 25 minutes | Cook 15 minutes

INGREDIENTS

• 3 medium potatoes, peeled and diced small

• 2 carrots, diced small

• 150 g peas

• 5 cornichons or Turkish pickles, finely diced

• 180 g mayonnaise

• 2 tbsp thick yogurt, optional

• 1 tsp lemon juice

• Salt and black pepper

• Dill, to garnish

METHOD

1. Boil potatoes and carrots separately in salted water until tender but holding their shape. Cook peas briefly.

2. Drain everything very well and cool completely.

3. Fold vegetables and pickles with mayonnaise, yogurt if using, lemon, salt and pepper.

4. Chill for at least 1 hour. Garnish with dill and serve cold.

CULTURAL NOTE

A related version is sometimes called Amerikan salatası in Türkiye. Names and additions vary, but neat dice, tangy pickles and a balanced—not excessive—amount of dressing are essential.