An essential appetizer on the holiday table, the Piedmontese Russian Salad, has two ingredients that differentiate it from the classic one. Originally in Russia around the mid-1800s, it was mainly composed of oysters, caviar, and shrimp, with the presence of vegetables being very minimal. But later in Racconigi, these ingredients were replaced with vegetables. And the funny thing is that in Russia it is called Italian Salad, while in Italy it is called Russian Salad. But now let’s prepare this truly exquisite dish.
For the Piedmontese Russian Salad, there are various versions, in some they do not include the hard-boiled egg, in others, they add a bit of Piedmontese pickled vegetables to give more flavor.
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The Piedmontese Russian Salad is also great to include in the Easter menu, here are some other ideas:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 6People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients
- 1 cup carrots (cleaned)
- 1 cup potatoes (cleaned)
- 3/4 cup green beans (frozen and blanched)
- 3/4 cup peas
- 1 tsp coarse salt
- 3/4 cup mayonnaise
- 1/2 cup tuna in oil
- 2 hard-boiled eggs
Steps
Wash the vegetables and cut them into rather small cubes, more or less the same size. Fill a pot with water, once it boils add a pinch of salt and cook the potatoes, they should remain a bit firm and not fall apart. Drain them and put them in a bowl.
In the same water, cook the diced carrots, these should also be rather crunchy. Drain them and place them in another bowl.
Proceed in the same way with the peas, if the water in the pot runs low, add more. Drain them while still a bit crunchy and set them aside.
Now proceed to blanch the green beans, these should also remain firm when drained.
Let them cool slightly and cut them into cubes roughly the size of the other vegetables.
Combine all the vegetables in a bowl and mix them well.
Now add the mayonnaise and mix everything with a spoon.
Now mash the hard-boiled eggs with a fork.
Mash the tuna well too. If you like a more intense tuna flavor, you can also add 150 grams.
Add both the hard-boiled eggs and the tuna to the vegetables and plate them in a round shape using cookie cutters.
Put it in the fridge for an hour and then enjoy your Piedmontese Russian Salad
Suggestions, Tips
For the Piedmontese Russian Salad, there are various versions, in some they do not include the hard-boiled egg, in others, they add a bit of Piedmontese pickled vegetables to give more flavor.
If you liked this recipe, here are other Piedmontese dishes:
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