Classic Russian Salad (Insalata Russa)
Category: Antipasti (Appetizer)
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 500g |
| Frozen peas | 300g |
| Carrots | 200g |
| Pickled cucumbers | 50g |
| Eggs | 2 |
| Extra virgin olive oil | 30g |
| Fine salt | To taste |
| Black pepper | To taste |
| Egg yolks | 2 |
| Sunflower oil | 200g |
| Lemon juice | 25g |
| White wine vinegar | 10g |
| Fine salt | To taste |
| Black pepper | To taste |
Instructions:
To begin preparing this traditional Italian appetizer known as Insalata Russa, start by boiling the potatoes. Place them in a pot of cold water and bring it to a gentle boil, cooking them for about 40 minutes. Make sure to check the potatoes’ doneness by poking them with a forkβthey should be soft, but not mushy. Once cooked, drain and allow them to cool slightly before peeling and cutting them into small cubes, about 5mm in size.
While the potatoes are boiling, it’s time to make the mayonnaise, which is a key ingredient in this dish. In a bowl, add the egg yolks, white wine vinegar, and a pinch of fine salt. Using an electric mixer, begin whisking the mixture while slowly drizzling in the sunflower oil, a little bit at a time, until the mixture thickens and emulsifies. Once the mayonnaise has formed, add the lemon juice for a fresh tang and mix well. Cover the mayonnaise with plastic wrap and refrigerate it while you prepare the remaining ingredients.
Next, cook the eggs: place them in a pot of cold water and bring to a boil. Once the water reaches a rolling boil, cook the eggs for 7 minutes to achieve a firm yolk, then remove them and cool under cold running water. Peel the eggs and set them aside.
While the eggs are cooking, peel the carrots and cut them into small cubes. Place them in a pot of boiling water and cook them for about 10 minutes. They should remain slightly firm to maintain their texture in the salad.
Now, blanch the peas by boiling them in water for about 1 minute until they turn bright green, then immediately drain them and set them aside to cool.
Once all the vegetables are prepared, it’s time to assemble the salad. Start by cutting the pickled cucumbers into small 5mm cubes, similar to the potatoes and carrots. In a large mixing bowl, combine the cubed potatoes, diced pickled cucumbers, cooked carrots, and eggs, which should be chopped into small pieces. Add the blanched peas and gently mix everything together.
Now, take the mayonnaise from the refrigerator and add it to the bowl. Stir gently to coat all the ingredients evenly with the creamy dressing. Taste the salad and adjust the seasoning with salt and pepper to your liking.
Once everything is well-mixed, the Insalata Russa is ready to serve. This dish can be enjoyed immediately, but itβs often even better after a few hours in the fridge, allowing the flavors to meld together.
Serve this classic Italian appetizer as a delightful starter for any meal, or as a refreshing side dish at picnics or gatherings. Itβs a beloved dish in many Italian homes and restaurants, known for its creamy texture and colorful presentation.
Tips:
- If you want a richer flavor, you can use a combination of olive oil and sunflower oil for the mayonnaise.
- For a twist, add some fresh herbs such as parsley or chives for extra freshness.
- The Insalata Russa can be made a day in advance, allowing the flavors to develop and intensify.
