Excel-Inspired Layered Russian Salad with Sour Cream Dressing

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A layered salad featuring traditional Russian ingredients with a creamy sour cream and dill dressing, perfect for gatherings. This Russian-inspired salad recipe, ready in about 25 minutes, pairs boiled potatoes, diced, boiled carrots, diced, pickled cucumbers, finely chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Serves 6 Russian cuisine 220 cal/serving

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Ingredients

2 medium boiled potatoes, diced
2 medium boiled carrots, diced
3 small pickled cucumbers, finely chopped
3 large boiled eggs, chopped
1 cup cooked chicken breast, shredded
1/2 cup green peas, drained
3/4 cup sour cream
1/4 cup mayonnaise
2 tbsp fresh dill, chopped
to taste salt
to taste black pepper

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Instructions

Step 1: In a small bowl, combine 3/4 cup sour cream, 1/4 cup mayonnaise, and 2 tbsp chopped fresh dill. Stir well and season with salt and black pepper to taste.
Step 2: On a large serving plate, spread a layer of 2 medium diced boiled potatoes evenly. Lightly salt and pepper the potatoes.
Step 3: Spread about 1/3 of the sour cream-dill dressing evenly over the potato layer.
Step 4: Add a layer of 2 medium diced boiled carrots, then spread another 1/3 of the dressing over the carrots.
Step 5: Next, add a layer of 3 small finely chopped pickled cucumbers and 1 cup shredded cooked chicken breast. Top with another 1/3 of the dressing.
Step 6: Sprinkle 1/2 cup drained green peas and 3 chopped boiled eggs evenly over the top.
Step 7: Cover the entire salad with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld. Serve chilled.