What is Russian Salad?
Russian Salad, also known as Olivier Saladoriginated in the 1860s at the Hermitage Restaurant in Moscow. It was created by Lucien Olivier, a Belgian chef. The original salad was quite luxurious, including ingredients like grouse, crayfish, and veal tongue, all mixed with a rich mayonnaise dressing.
Over time, the recipe evolved and became simpler. Today, it typically includes diced boiled potatoes, carrots, peas, pickles, and sometimes hard-boiled eggs or ham, all combined with a creamy mayonnaise dressing.
Russian Salad in Turkish Cuisine?
We can hear you thinking, “Russian Salad in Turkey? Really?” Yes, really!
Russian Salad has variations in many countries, including Turkey where it’s called Russian salad or sometimes American salad (American Salad).
This dish is a beloved part of Turkish cuisine, served in numerous ways. You can see it on a meze platter or as a side to chicken or meat dishes.
We love it as a spread in sandwiches or burgers, and it’s a fantastic snack on a slice of bread too.
Plus, it’s always a hit when served with Bumpythe popular Turkish baked potato.
How is Turkish Rus Salatası Different from Russian Salad?
While Rus Salatası has its roots in the classic Russian Salad (Olivye Salad), there are some tasty differences.
The original recipe uses only mayonnaise as the wet ingredient, which we find quite heavy.
But the Turkish version is a game-changer, blending mayo with yogurt for a lighter, fresher taste.
Unlike the traditional Russian potato salad, which includes hard-boiled eggs and ham, our Rus Salatası skips these, making it a delightful vegetarian option.
It’s so irresistible that we can’t stop eating it, even loving the leftovers on toast for breakfast!