Russian mushroom salad

    40 min

    A traditional layered Russian salad of mushrooms, hard boiled eggs, pickled cucumbers, onion and mayonniase.

    1 person made this

    Serves: 8 

    • 300g mushrooms, chopped
    • 1 tablespoon butter
    • 4 hard boiled eggs, peeled and diced
    • 2 red onions, finely chopped
    • 200g mayonnaise
    • 2 potatoes - boiled in skin, peeled and diced
    • 150g pickled cucumber, finely chopped
    • fresh parsley or dill for decoration

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Brown the mushrooms in the butter in a frying pan over medium heat. Remove from heat and let cool.
    2. Layer salad in a mould in the following order: 1/2 of the egg, 1/2 of the onion, 1/4 of the mayonnaise; 1/2 of mushrooms, all of the potato, 1/4 of the mayo; all of the pickles, 1/2 of the egg, 1/4 of the mayonnaise; remaining 1/2 of the onion and mushrooms, remaining 1/4 of the mayonnaise.
    3. Chill in the fridge for 1 to 2 hours. Turn onto serving platter, remove mould and decorate with chopped dill and parsley.


    If you are not making salad in a mould, simply reverse the order of layers and layer directly onto serving plate. Cover with cling film and refrigerate.


    If mayo is too thick for spreading, dilute it with a little water or lemon juice.

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