Russian Salad (Insalata Russa)
Russian Salad is often served in the Piedmont region of Italy as a starter. It is a delicious mixture of mayonnaise-coated potatoes, eggs and vegetables. Find out how to make a special version of it taught to be by an Italian grandmother!
Servings: 6 - 8 people
Ingredients
- 2 - 3 medium sized Potatoes approximately 200 - 300g
- 3 Carrots medium sized
- 2 large Eggs or 3 small
- 150 -200 g Pickled vegetables 1 cup
- 100 g Peas 1/3 - 1/2 cup
- 100 g drained Tuna in olive oil 3.5oz
Mayonnaise
- 2 Egg yolks
- Lemon juice from 1/2 a lemon
- 250 ml Olive oil 1 cup
- 2 Anchovies
- 1 Tbsp Tuna
- Salt to taste
Instructions
- Cut the potatoes and carrots into small dice-sized chunks. Boil them in salted water until soft but not fall apart, about 10 minutes.
- Boil the peas.
- Hardboil the eggs.
- Let the eggs and vegetables cool to room temperature before continuing.
- Chop the pickled vegetables roughly. Chop the boiled eggs into small pieces.
- Add all the ingredients together in a bowl with the drained tuna (saving 1 Tbsp of tuna for the mayonnaise).
To Make the Mayonnaise:
- Whisk the egg yolks, lemon juice and salt together in a bowl.
- Steadily pour the oil in thin stream while whisking continually.
- Mince the anchovies and tuna by hand, or with a small food processor , if you have one.
- Stir into the mayonnaise.
- Add the mayonnaise to the vegetables. If you prefer it to be more "mayonnaisy", double the amount of mayonnaise you are making.
Notes
Store in the fridge and eat within three days.