Ever wonder why this creamy vegetable salad shows up on every Italian holiday table? Insalata Russa combines steamed potatoes, carrots, and peas with mayonnaise for a make-ahead antipasto that's silky, colorful, and ready to chill until you need it.
Info
- Difficulty: Medium
- Total time: 1 hour
- Servings: 4 people
Ingredients
- Potatoes: 5.3 oz (150 g)
- Carrots: 3.5 oz (100 g)
- Peas, fresh or frozen: 2.8 oz (80 g)
- Mayonnaise, to taste: about 8.8 oz (250 g)
- White wine vinegar, for cooking the vegetables: about 3¾ tbsp (55 g)
- Water: as needed
- Fine salt: to taste
Step-by-Step Instructions
- Bring water and white wine vinegar to a boil in a steamer — the vinegar helps the vegetables keep their bright color.
- Cut the potatoes and carrots into small, even cubes.
- Steam the potatoes for 15–18 minutes and the carrots for 10–15 minutes, cooking them separately.
- Steam the peas for 3–4 minutes.
- Drain all the vegetables well and let them cool completely.
- Combine the cooled vegetables in a large bowl, add the mayonnaise, and mix gently until evenly combined.
- Season with salt and refrigerate before serving.
... and now, let's enjoy!
Tips
Make sure the vegetables are completely cool before adding the mayonnaise — mixing it in while they’re still warm will break the sauce. Cutting the vegetables into even-sized cubes also helps you get a consistent, pleasant texture throughout.
Additional Info
Russian Salad emerged in Europe between the 19th and 20th centuries and quickly spread to Italy, where it became a staple antipasto for special occasions. Combining cooked vegetables with mayonnaise, it evolved over time into a classic of Italian home cooking, especially associated with the holiday table.
Substitutions & Variations
The recipe can be varied by adding pickled gherkins, tuna, hard-boiled eggs, or cooked ham. Some versions replace part of the mayonnaise with yogurt for a lighter take.
Serving Suggestions
Insalata Russa works well as an antipasto, a side dish, or part of a buffet spread. It pairs perfectly with cold cuts, fish, cured meats, and holiday dishes, and is often served at festive lunches and dinners.
