Russian salad or Insalata Russa or is very popular in Italy, and in the eighteenth century was known as insalata Genovese because it is said that it was served for the Ligurian aristocracy for gala dinners.
Other legends claim that the Piedmont region of Italy invented this salad when Russian aristocracy came to visit. In Italy it's called "Insalata Russa" while in Russia it's known as "Italian salad", but some consider that its origin is French! There are many variations.
It is composed mainly of vegetables and mayonnaise and can be served with antipasto (cold meats) as well as a salad. It is often found on Italian tables at Christmas time.
It is composed mainly of vegetables and mayonnaise and can be served with antipasto (cold meats) as well as a salad. It is often found on Italian tables at Christmas time.
Ingredients
- 2 large potatoes (4 small), diced (400g)
- 2 medium size carrots, diced (300g)
- 1 cup fresh or frozen peas (200g)
- 4 hard-boiled eggs, 2 cut into small pieces and 2 into quarters (200g)
- 1/4 cup minced parsley (50g)
- 1 cup of pickled vegetables (preferably Hoyts Giardiniera), diced (200g)
- 1 cup low fat mayonnaise (100-200g)
- Pepper to taste - there is salt in the pickles
Method
- Steam or boil the diced peas, potatoes and carrots then allow to cool.
- Place the potatoes in a bowl and add the carrots, peas, chopped eggs, parsley and pickles.
- Gently fold in the mayonnaise and add pepper to taste.
- Cover the top of the bowl with plastic wrap and refrigerate for at least 2 hours.
- When ready to serve, you can decorate the top with egg quarters, parsley leaf and/or dollop of mayonnaise.
Serving
- Makes about 1.5kg of salad which will keep for a few days.
