Russian Salad (Insalata Russa)
 
 
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Ingredients
  • 11 oz. potatoes
  • 7 oz. carrots
  • 8 oz. peas (fresh or frozen)
  • 2 oz. pickles (gherkins and onions but you can use your favorite vegetables)
  • salt
  • For the mayonnaise:
  • 1 fresh egg
  • 1 tsp. anchovy paste
  • ½ tsp. lemon juice
  • 1 cup. corn or vegetable oil
Instructions
  1. Clean and peel potatoes and carrots.
  2. Boil them separately in salted water. The cooking time depends on the size of the vegetables. Just try with a fork: they don't have to be cooked too much.
  3. Boil the peas in salted water 3-4 minutes until done.
  4. Cool the vegetables enough to handle. Cut potatoes and carrots into small cubes and place in large bowl. Add peas.
  5. Russian Salad
  6. Cut pickles into small pieces and add them to the vegetables.
  7. Make the mayonnaise: put one egg, 1 tsp. anchovy paste (only for the mayonnaise for the Russian salad!), ½ tsp. lemon juice, a small pinch salt in a bowl or small dish and mix while pouring 1 cup oil. Add a little more oil if you want to increase quantity. Adjust salt. I like to use an immersion blender but a regular blender works well, too.
  8. Russian Salad
  9. Add the mayonnaise to the vegetables and combine. Cover and refrigerate a few hours before eating. You can decorate with red pickled peppers or small anchovies.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/russian-salad/