Russian Salad (Insalata Russa)

Name: Russian Salad (Insalata Russa)
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: Potatoes: 5.3 oz (150 g); Carrots: 3.5 oz (100 g); Peas: 2.8 oz (80 g), fresh or frozen; Pasteurized mayonnaise: about 8.8 oz (250 g), to taste; White wine vinegar: about 3¾ tbsp (55 g), for cooking the vegetables; Water: as needed; Fine salt: to taste

Ever wonder why this creamy vegetable salad shows up on every Italian holiday table? Insalata Russa combines steamed potatoes, carrots, and peas with pasteurized 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: 2.8 oz (80 g), fresh or frozen
Pasteurized mayonnaise: about 8.8 oz (250 g), to taste
White wine vinegar: about 3¾ tbsp (55 g), for cooking the vegetables
Water: as needed
Fine salt: to taste

Print Recipe

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 pasteurized 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.