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Classic Russian salad with potatoes, carrots, peas, pickles, and generous mayonnaise.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Russian Salad with Mayonnaise (120 g) has 204 calories. That works out to 170 calories per 100 g. It contains 13.8 g of carbs, 2 g of protein, 15 g of fat and 2.5 g of fiber. Its 21.6 µg of Vitamin K covers 18% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
170
KCAL / 100G
Carbs
11.5g
· 4% DV
Protein
1.7g
· 3% DV
Fat
12.5g
· 16% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 28% · Protein 4% · Fat 68%
Vitamins
Vitamin K
18µg · 15% DV
Vitamin A
120µg · 13% DV
Vitamin C
7mg · 8% DV
Vitamin E
1.1mg · 7% DV
Minerals
Sodium
340mg · 15% DV
Iron
1mg · 6% DV
Phosphorus
32mg · 5% DV
Potassium ⭐
185mg · 5% DV
Medium
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 170 calories in 100 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.
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
— Not 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
1.7g
MONOUNSATURATED
3.8g
POLYUNSATURATED
3.2g
Omega 6:3 ratio 62:1
Above the ideal 4:1 (62:1).
Refrigerate it promptly after preparation and avoid leaving it at room temperature for extended periods during serving. Keeping it chilled matters especially because it contains egg-based mayonnaise.
Freezing is usually not recommended because potatoes and mayonnaise can become watery, separated, and grainy after thawing. It is best eaten fresh.
Overcooked vegetables, poorly drained ingredients, or prolonged storage can release water into the salad. Cooling and drying the vegetables well before mixing in the mayonnaise helps prevent this.
Cook potatoes, carrots, and peas only until tender, not falling apart, then cool them quickly. Overcooked vegetables break down during mixing and make the salad mushy.
It pairs well with simply prepared chicken, fish, or lean meat and a fresh green salad. Since mayonnaise already makes it rich, it is sensible to avoid combining a large serving with fried foods.
Because mayonnaise can make it feel rich and slow to digest, it is not usually ideal right before intense exercise. After training, it works better as a side to a meal with a more substantial protein source rather than on its own.
Eating it at night is not inherently harmful. However, a large serving of a mayonnaise-based salad may worsen indigestion or reflux in people who are sensitive to rich foods.
They overlap but are not always the same. Russian salad usually includes a mix of diced potatoes, carrots, peas, and mayonnaise, while potato salad is centered on potatoes and varies widely by regional recipe.
Not necessarily; the type and amount of oil, salt, and the serving size still matter. Homemade mayonnaise made with raw egg also needs careful food-safety handling.
People with an egg allergy should avoid it because mayonnaise commonly contains egg. Those with reflux, sensitive digestion, or a medical need to limit rich foods may tolerate smaller portions better and should follow their clinician’s advice.
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Nutrition data compiled from USDA FoodData Central and scientific sources.