Surprisingly, Russian dressing is not Russian, it's American. The dressing was first created in the early 1900s in Nashua, New Hampshire by James E. Coburn.
A small amount of prepared horseradish flavors this easy Russian dressing. If you don't have chili sauce, feel free to substitute tomato ketchup or cocktail sauce. This version uses mayonnaise, unlike some bottled red versions which are similar to a French dressing. For a vegan version, use vegan mayonnaise.
This combination makes a tasty salad dressing, but it can also be used as a dip or sandwich spread. Or use it in a recipe like this popular apricot glazed chicken for the slow cooker, or this chicken Reuben casserole.
- 1 cup mayonnaise (or vegan mayonnaise for vegan Russian dressing)
- 1/2 cup chili sauce
- 3 tablespoons chives (fresh, finely chopped)
- 2 tablespoons pimiento (drained, finely chopped)
- 2 teaspoons horseradish (or to taste)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika (sweet, ground)
- 1 teaspoon salt (to taste)
- Gather the ingredients.
- In a bowl combine the mayonnaise, chili sauce, grated onion, pimiento, horseradish, Worcestershire sauce, and paprika. Blend well. Add salt, to taste.
- Makes about 2 cups of Russian dressing.
- Store the dressing in the refrigerator for 3 to 4 days.
Add a teaspoon of hot sauce, such as Texas Pete or Frank's to the dressing, or add a dash of ground cayenne pepper.
Substitute 2 to 3 tablespoons of grated onion for the chopped chives.
Add 2 to 3 tablespoons of finely chopped dill pickle.
Add garlic powder, to taste, or finely minced fresh garlic.