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Mayonnaise-based mixed vegetable salad with carrot
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Russian salad with carrot (150 g) has 270 calories. That works out to 180 calories per 100 g. It contains 20.3 g of carbs, 3.9 g of protein, 19.8 g of fat and 3.2 g of fiber. Its 315 µg of Vitamin A covers 35% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
270
KCAL / 150G
Carbs
20.3g
· 7% DV
Protein
3.9g
· 8% DV
Fat
19.8g
· 25% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 6% · Fat 64%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 270 kcal | |
| Total fat | 19.8 g | 25% |
| Saturated fat | 3.15 g | 16% |
| Trans fat | 0.08 g | |
| Sodium | 630 mg | 27% |
| Total carbohydrate | 20.3 g | 7% |
| Fiber | 3.2 g | 11% |
| Protein | 3.9 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 270 kcal |
| 1 tablespoon (small) | 15 g | 27 kcal |
| 2 tablespoon (medium) | 30 g | 54 kcal |
| 4 tablespoon (large) | 60 g | 108 kcal |
| ½ cup (half) | 70 g | 126 kcal |
| 100 g | 100 g | 180 kcal |
| 1 cup (medium) | 140 g | 252 kcal |
| 1 serving (large) | 220 g | 396 kcal |
| 1 pack (whole) | 250 g | 450 kcal |
Calculated from 180 calories per 100 g.
To make Russian salad with carrot, boil the potatoes, carrots and peas until tender, then let them cool completely. Fold in diced pickles and mayonnaise, and chill the salad before serving so the dressing stays creamy.
Russian salad with carrot typically contains boiled potatoes, carrots, peas, pickles and mayonnaise. Recipes vary in their proportions, and some leave out an ingredient or add extras, but the diced vegetables and creamy dressing define this version.
Russian salad with carrot is closely related to Olivier salad, but the names do not guarantee an identical recipe. Olivier salad originated in Moscow and has many versions; this carrot-based version commonly uses potatoes, peas, pickles and mayonnaise.
The vegetables should be completely cool before you mix Russian salad with carrot with mayonnaise. Warm vegetables can make the dressing greasy or loose, while cooling them first helps the diced ingredients keep their shape.
Yes, you can replace some or all of the mayonnaise in Russian salad with carrot with thick yogurt. It gives the dressing a tangier, lighter taste; drain the vegetables well first, since extra moisture can make the salad watery.
Russian salad with carrot works as a chilled side dish alongside grilled meat, chicken or fish, and it can also be part of a spread of cold salads. Its creamy dressing pairs especially well with simply seasoned main dishes.
Russian salad with carrot generally keeps for 3–4 days in a covered container in the refrigerator. Return it to the fridge promptly after serving, and discard it if it has been left warm for a long time or shows changes in smell or appearance.
Freezing Russian salad with carrot is not recommended. The mayonnaise may separate as it thaws, and the cooked vegetables can turn watery and soft, so make it fresh and refrigerate leftovers instead.
The name Russian salad with carrot reflects the salad’s connection to Russian-style salads, especially Olivier salad, rather than a single fixed recipe. The Turkish name “American salad” is also used for a local variation, so names can differ by country.
Yes, you can prepare Russian salad with carrot ahead of serving and keep it covered in the refrigerator. For the freshest texture, cool the vegetables before mixing them with the dressing, then stir gently just before serving.
Vitamins
Vitamin A
315µg · 35% DV
Vitamin K
27µg · 23% DV
Vitamin E
2.7mg · 18% DV
Vitamin C
11.25mg · 13% DV
Minerals
Sodium
630mg · 27% DV
Copper
0.12mg · 13% DV
Selenium
5.7µg · 10% DV
Phosphorus
72mg · 10% DV
Potassium ⭐
315mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 270 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Russian salad with carrot combines diced cooked vegetables—typically potato, carrot and peas—with a mayonnaise dressing. The salad is associated with Russian cuisine and versions of it are enjoyed internationally; in Turkey, a related preparation is commonly known as Amerikan salatası and may include pickled cucumber.
Served chilled, it has a creamy dressing and soft, distinct pieces of vegetables. It works as a side dish or part of a meze spread, and is often offered at gatherings and festive meals. Although it contains vegetables, the mayonnaise makes it relatively energy-dense: 100 g provides 180 kcal. For a lighter version, replace some of the mayonnaise with plain yogurt, or serve a smaller portion alongside fresh salad.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.15g
MONOUNSATURATED
5.1g
POLYUNSATURATED
6.3g
Omega 6:3 ratio 48.8:1
Above the ideal 4:1 (48.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.