The main ingredient of a Russian salad is its dressing. Much water has flown down the bridge where changes are seen made by Connoisseurs and consumers like you and me to suit needs.
Mayonnaise is no doubt tasty but rich in calories and a provider of LDL the bad cholesterol. I therefore use curds blended with a rich helping of mustard paste and a dash of salad oil. That more or less makes up for the absence of mayonnaise.
The salad I prepare has boiled potato slices, boiled egg slices, boiled beetroot balls, tomato slices, onion rings, boiled peas, chopped coriander leaves. All this is neatly arranged on which the curds is poured.
I sometimes replace eggs with chicken or crab meat.
Do you regularly use mayonnaise in your cuisine?