Olivier salad (Russian salad) – Insalata Russa
Prep time: 30 min
Cook time: 1 hour to cook the vegetables
Total time: 1 hour and 30 min
$12-15 total*
10 people
Ingredients
- 4 potatoes (medium size, about 750 g in total when peeled)
- 4 carrots (about 300 g in total when peeled)
- 340 g (12 oz/2 cups) frozen peas
- 100 g (3.5 oz) giardiniera (pickled vegetables)
- 1 and 1/2 cup homemade mayonnaise + 1 cup to decorate (optional)
- salt, to taste
- 1 can tuna (142 g/5 oz)
- 2 anchovy fillets under oil
- 1/2 tbsp capers
Preparation
Peel the potatoes and put them in cold water. Let them cook for 35-40 minutes once the water starts to boil. Potatoes are ready when a knife can slide easily all the way to the center.
Remove the potatoes from the hot water and set them to cool. In the same hot water, boil the peeled carrots for 10-15 minutes, until soft when poked.
Remove the carrots from the water and set them to cool. In the same hot water, boil the frozen peas according to package directions. Drain and let cool.
Cut potatoes and carrots into tiny cubes. The size should be comparable to that of the peas, but slightly larger cubes will do. Put the peas and the cut potatoes and carrots in a large mixing bowl.
Tap dry the giardiniera and cut it into tiny pieces (smaller than the vegetables, but not finely chopped). Add it to the mixing bowl.
On a cutting board, finely mince the tuna, anchovy fillets, and capers. Add the mixture to the mixing bowl.
Add the homemade mayonnaise and salt. Mix well and add more mayonnaise and salt to taste.
Put the Russian salad on a serving plate and cover it with mayonnaise. Decorate with olives.
Tips & notes
- Instead of frozen peas, you can use fresh peas. I would avoid using canned peas due to their taste and dull color!
- I usually prepare the Russian salad the day before but I do not add the mayonnaise until the last minute (or a few hours before serving). If prepared in advance, the vegetables will blend perfectly with the tuna and the other ingredients!
- The Russian salad can be stored in an airtight container in the fridge for 2-3 days.
- The secret of this recipe is to have finely diced ingredients, so please consider it a Zen exercise and enjoy the process 🙂
- This recipe is not the same if made with store-bought mayonnaise. Check my recipe for a super fast and easy homemade mayonnaise, ready in just 2 minutes!
- Funny note: I discovered that the giardiniera is considered a quintessential Chicago foodstuff, brought to the city by Italians many years ago!
* Price range estimated from local markets and supermarkets (it can change according to season, location and product quality)
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