Big holidays are null and void in Italy without a serving of “Insalata Russa“. The origin of this dish come from a Moscow restaurant run in the mid 19th century by Lucien Olivier. The current form is from a 1903 Escoffier’s recipe.

Insalata Russa

Also called Oliver Salad is a classic of Italin festive tables

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Prep Time 40

Cook Time 20

Course Side Dish

Cuisine Italian

Servings 4

Calories 146 kcal

Ingredients

200 g waxy potatoes
100 g carrots
50 g turnip
50 g green beans
75 g Frozen peas
2 eggs
2 large gherkins
2 tbsp capers
3 tbsp Mayonnaise
1 tbsp cider vinegar

Instructions

Boil the egg for eight minutes, then leave to cool completely
Peel the potatoes, carrot and turnip, then the carrot and turnip into large chunks ( keep the potatoes whole)
Cook the veggie indiviudlally and then plunge in a large bowl of iced water
Dry and chop the vegetables (except the peas and capers, but including the gherkins) into 1cm cubes
Put everything in a large bowl, grate over the boiled eggs (yes, grate) nad add the mayo