Russian Layered Harvest Salad Recipe


I know i have been bad with posting new recipes this last month.. my uncle passed away so its been really tough for our family… Thank you for your patience.

If you guys have never tried this salad I am super excited for you to do so! Its definitely a unique salad that is delicious and different than your typical salads. This salad is very similar to  “shuba” but it doesn’t have the fish in it, its only vegetables. (not a fan of fish in my salads ;) Also my mom made it this way as long as i can remember :)

If your not Russian this salad probably looks very interesting to you but i promise you guys its fantastic, its absolutely delicious. Make sure you top it off with pomegranate it gives this salad a nice crunch and flavor to it.. Its a must for me :)

This salad works very well for potluck parties or just dinner at home and even with just a slice of bread! mmmmmmmmm :)

Russian Layered Harvest Salad

  • 7 Eggs, light boil for 10-12 min
  • 7 Carrots, light boil 15 min
  • 4 Potatoes, light boil 20-30 min
  • 1 Large Beet or 2 regular size, light boil for 1hr- 1 1/2 hours
  • 1 Small Onion, chopped finely
  • Mayonnaise
  • Salt

  1. Once the carrots, potatoes and beets are done boiling make sure to poke with a knife to see if soft, if not just add a few more minutes until soft.
  2.  Cool off all the boiled vegetables completely before shredding them.
  3. First shred the boiled potatoes once they have fully cooled off, Then spread out to a bottom of a big plate or dish and add about 4-5 tablespoons of mayonnaise and blend in with spoon or fork slightly not to turn it into a mash of potatoes (you want to keep it fluffy)
  4. Sprinkle the top layer of potatoes with salt and 1/3 of the chopped onion.
  5. Then peel and shred the carrots, add to a bowl and mix in 1/3 of the chopped onion and about 3-5 tablespoons of mayonnaise and salt to taste (you want the carrots creamy) Spread the carrot mixture evenly over the potatoes.
  6. Next add the eggs into a bowl and the remaining 1/3 of the chopped onion, 3-5 tbsp mayonnaise and salt to taste. Spread mixture over the carrots evenly.
  7. Shred the beets and spread evenly over the eggs.
  8. Top the beets off with pomegranate seeds.
  9. Serve immediately or refrigerate it for a couple hours.

Serves 8


01 02 03 04 05 06 07 08 09 10 DSC_8167

If you have never tried this salad and make it please let me know how you like it :)


  1. Iryna

    Love this salad!!! Very good one.

    • Leanna (Author)

      Awesome!Have you made it before?

  2. Tanya

    Made this salad turned out to be delicious! Next time I think I might add some chicken tho. Thanks for the awesome recipe!

    • Leanna (Author)

      That’s great to hear! Thanks for the review :) Let me know how it turns out with chicken, would like to try making it.

  3. Julie Romanchenko

    Hey Leanna,
    Did I ever tell you how yummy it is to add pulled chicken breast? Just add it as the first layer and then the veggies! My mom always did it that way and I do for my family now too :) you must try it out!

    • Leanna (Author)

      oh I really want to try that! How does she prepare the chicken??

  4. Alla

    My mom has always made this salad too (no fish). It is my favorite salad although it takes some time to make it (with having to boil the vegetables). The only thing different that she does is she mixes mayo with sour cream (plus onions and salt like you) then spreads that over each layer. It makes the salad taste lighter and it’s easier to spread over each layer. Then on top chopped green onions and pomegranate seeds!! Yum!!! Now I want this salad!!! All of my kids love it amazingly!

Leave a Reply