Salad
Gribnoy Salad (Russian Mushroom Salad with Potato and Pickles)
About this dish
Gribnoy salad is a hearty Russian dish that combines earthy sautéed mushrooms with tender potatoes and tangy pickles, all bound together with a creamy dressing. This freezer-friendly version uses canned or fresh mushrooms and keeps well in the fridge, making it perfect for meal prep or holiday tables.
The balance of savory, sour, and rich flavors is a classic of Russian home cooking.
Ingredients
UK and US measurements are both included for every recipe.
fresh mushrooms
vegetable500 g
Imperial measurement: 1 lb 2 oz
potatoes
vegetable4 (about 600 g)
Imperial measurement: 4 medium (about 1.3 lb)
dill pickles
vegetable200 g
Imperial measurement: 1 cup diced
frozen peas
vegetable100 g
Imperial measurement: 3/4 cup
sour cream
dairy120 ml
Imperial measurement: 1/2 cup
mayonnaise
fat2 tablespoons
vegetable oil
fat2 tablespoons
salt
spiceto taste
black pepper
spice1/2 teaspoon
fresh dill
herb2 tablespoons
Method
Cook potatoes
25 minutesScrub potatoes and boil them in salted water until tender when pierced with a knife, about 20 minutes. Drain and let cool completely. Then peel and dice into 1/2-inch cubes.
Sauté mushrooms
10 minutesWhile potatoes cook, clean mushrooms and slice them. Heat oil in a large skillet over medium-high heat. Add mushrooms and cook until browned and all liquid has evaporated, about 8 minutes. Season lightly with salt and pepper. Let cool.
Combine ingredients
5 minutesIn a large bowl, combine diced potatoes, cooled mushrooms, diced pickles, and peas. Toss gently.
Make dressing
2 minutesIn a small bowl, whisk together sour cream and mayonnaise (if using). Add a pinch of salt and pepper.
Assemble salad
3 minutesPour dressing over the salad and mix gently until well coated. Adjust seasoning with salt and pepper. Garnish with fresh dill.
Chill before serving
30 minutesCover and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold.
Equipment
- Large pot
- Large skillet
- Large mixing bowl
- Small bowl
- Knife
- Cutting board
Nutrition facts
Tips
- For a make-ahead option, prepare the salad without dressing and refrigerate for up to 2 days. Add dressing just before serving.
- You can substitute fresh mushrooms with canned mushrooms (drained and rinsed) to save time—just sauté briefly to remove excess moisture.
- This salad freezes well for up to 1 month. Thaw in the refrigerator overnight and stir before serving. Add a little extra sour cream if needed.
- For a tangier version, use half sour cream and half Greek yogurt, or add a teaspoon of pickle brine to the dressing.
Serving suggestions
- Serve as a side dish with Russian mains like beef stroganoff or alongside grilled meats. Also great as a standalone lunch with crusty bread.
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Recipe by
Anya Ivanov
Specialises in Russian cuisineAnya makes pelmeni in batches of 500. She says freezing them is the only way to survive winter.
Describe yourself in three words: Stoic, efficient, freezer queen.