Insalata Russa
User Reviews
5
Insalata Russa
Description
Insalata Russa brings together boiled cubed potatoes and peas with a variety of flavorful ingredients like chopped hard-boiled eggs, tuna in oil, giardiniera, Dijon mustard, capers, and mayonnaise. The potatoes are cooked just until tender to maintain structure after mixing. The peas add a slight sweetness, and the giardiniera introduces pickled vegetable notes that brighten the overall flavor. Mixing the salad with mayonnaise and mustard creates a creamy, well-balanced binding without overwhelming the ingredients.
The salad is chilled for at least an hour, which helps the flavors meld and results in a chilled salad that can be served as a side or part of a larger meal. Garnishing with sliced eggs gives a simple, rustic presentation.
Allowing the potatoes to reach room temperature before mixing prevents the mayonnaise from breaking down and keeps the salad from becoming watery, ensuring a stable and creamy texture.
Ingredients
- 3 potato boiled, peeled, and cut into small cubes
- 4 egg hard-boiled
- 1 cup peas thawed, frozen
- 16 ounces giardiniera Italian mix
- 1 tablespoon capers rinsed and chopped
- 2 tablespoons Dijon mustard
- 2 cornichons chopped (optional)
- 16 ounces mayonnaise
- 10 ounces tuna drained, in oil
- salt
- black pepper
Instructions
- Boil the cubed potatoes with sea salt until done but not falling apart. Drain well and set aside to cool off. Cook the peas in a small pan with some water until slightly tender. Drain and set aside.
- Chop 3 of the hard-boiled eggs into small cubes. Slice the remaining egg and set it aside (used for garnishing)
- Cut in small pieces the Giardiniera and add them to a large bowl. Add the peas, tuna, rinsed caper, mustard, chopped eggs, chopped cornichons, salt and pepper, half of the mayonnaise. Mix well.
- Add the cooled diced potatoes to the bowl and mix well. Add more mayonnaise as you go along until you have a soft consistency salad. Taste to adjust the flavor.
- Let the Insalata rest in the refrigerator for at least 1 hour, decorate with the sliced egg, and serve.
Notes
- Ensure potatoes are cooled to room temperature before mixing with mayonnaise to maintain salad texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 10g | 3% |
| Protein | 15g | 30% |
| Fat | 47g | 72% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 112mg | 37% |
| Sodium | 597mg | 25% |
| Potassium | 450mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 9.1mg | 10% |
| Calcium | 48mg | 5% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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