Italian Russian salad recipe

RUSSIAN IN ITALY, ITALIAN IN GERMANY

Italian Insalata Russa has one of the most confusing identities in European cuisine.

In Italy, we call it Russian Salad.

In Germany and Denmark, it is often known as Italian Salad.

Someone, clearly, got lost along the way.

Whatever its origins, Insalata Russa has become a classic of Italian home cooking and festive tables.

Russian salad #gourmetproject

A SUMMER SALAD FOR CHRISTMAS

What makes Russian Salad particularly curious is that its ingredients belong almost entirely to spring and summer.

Potatoes.

Carrots.

Peas.

Peppers.

Fresh herbs.

And yet many Italians associate it with Christmas lunches and holiday gatherings.

Perhaps because mayonnaise has always had a certain celebratory aura.

Perhaps because traditions rarely follow logic.

Whatever the reason, you’ll find Insalata Russa throughout the year, but especially during festive occasions.

Russian salad ingredients #gourmetproject

WHO INVENTED IT?

Like many beloved recipes, the origins of Russian Salad are disputed.

One theory traces it to the entourage of Caterina de’ Medici when she became Queen of France.

Another attributes it to an Italian chef working at the Savoy court, who supposedly created it to celebrate the visit of a Russian tsar.

The truth is difficult to verify.

The recipe, however, survived.

Which is probably what matters most.

Russian salad recipe #gourmetproject

EVERY FAMILY HAS ITS VERSION

The classic Italian version combines boiled or steamed vegetables, pickles, herbs, and mayonnaise.

Some families add tuna.

Others hard-boiled eggs.

Others grilled chicken.

Others still a spoonful of giardiniera.

Like many Italian recipes, there is no single definitive version.

Only the version your family insists is the correct one.

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Print

Italian Russian salad

Italian russian salad recipe with potatoes, carrots, peas, and bell peppers.

Course Side Dish
Cuisine Italian
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 2
Calories 381 kcal
Author Claudia Rinaldi

Ingredients

  • 1 big potato
  • 1.5 carrots
  • 3/4 cup of fresh peas
  • 1/2 red bell pepper
  • 6 pickles
  • 1 tablespoon extra-virgin olive oil
  • 2-4 tablespoons mayonnaise
  • 4-6 chives sprigs
  • 1 tablespoon chopped parsley

Instructions

  1. Peel and cut the potato and the carrots in small pieces.
  2. Steam the potatoes, sprinkled with a pinch of salt, for 12-14 minutes, until fork tender. Steam the carrots, sprinkled with a pinch of salt, for 5-7 minutes, until fork tender.
  3. Steam the peas as well, sprinkled with a pinch of salt, around 3 minutes.
  4. Dice the pepper and steam it too, about 4 minutes.
  5. Thinly slice the pickles and finely chop chives and parsley.
  6. Put all the veggies in a bowl, add olive oil, a pinch of salt and pepper, and mix well.
  7. Add mayo to your taste (2 tablespoons are enough for me, but the classic recipe calls for double). Sprinkle with chives and parsley, mix and serve immediately. Or refrigerate up to one day.

Recipe Notes

Add 1/2 cup of tuna, 1 hard-boiled egg, 1 cup of grilled chicken breast, or 1/2 cup of giardiniera to your taste.

Enjoy your delicious and rich potato salad!

Claudia