Insalata russa

insalata russa

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
Prep Time 40 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Italian
Servings 4
Calories 146 kcal


  • 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


  • 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
Keyword Mayonnaise, salad

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