The Russian salad is an appetizer, sometimes also used as a side dish, prepared with raw and cooked vegetables and seasoned with mayonnaise.
The origin is a bit debated, but the hypothesis that in Piedmont at the end of the nineteenth century, at the court of Savoy, it was reinterpreted in honor of the Tsar of Russia visiting Italy, a dish until then prepared in that region with red beets and called “insalata rusa”.
The chef on that occasion presented a modified version, proposing it with potatoes and carrots, typical crops of the Russian territory, and seasoned with cream recalling the snow, typical of Russian landscapes.
This salad then spread widely, also thanks to the Tsar himself who brought the recipe back to his homeland, and later mayonnaise replaced the cream.
Today there are many versions of Russian salad linked both to the territory and to the family traditions of those who prepare it.
In the recipe presented below, in addition to potatoes, carrots, and peas, which are the basic elements, there are other ingredients that enrich it and make it even more delicious.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 120.08 (Kcal)
- Carbohydrates 18.46 (g) of which sugars 2.84 (g)
- Proteins 7.17 (g)
- Fat 2.10 (g) of which saturated 0.24 (g)of which unsaturated 0.88 (g)
- Fibers 3.39 (g)
- Sodium 789.65 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 potatoes (medium)
- 2 carrots
- 3/4 cup peas (frozen)
- 1 tablespoon Giardiniera
- 3 oz tuna in oil
- 2/3 cup mayonnaise
- to taste salt
Tools
- 1 Blender / Mixer
- 1 Knife kitchen knife for vegetables
- 1 Cutting Board
Steps
Prepare the Russian salad with tuna and giardiniera by first washing potatoes and carrots. Then peel them and cut into small cubes, trying to get pieces all the same size.
Cook for 5 minutes in boiling and moderately salted water.
Then add the frozen peas and continue cooking for another 5 minutes.
Drain the water and let the vegetables cool by placing them in a sieve or colander.
Add a can of drained and crumbled tuna in oil to the now cold potatoes, carrots, and peas.
Meanwhile, in the blender, chop not too finely, a tablespoon of drained and patted dry giardiniera on absorbent paper. Also add this chopped mixture to the vegetables and tuna.
Finally, pour the mayonnaise over it and gently mix everything.
Decorate as desired with tufts of mayonnaise and sliced giardiniera.
The Russian salad with tuna and giardiniera is now ready. Serve cold from the fridge.
Store in the fridge, in an airtight container, for a couple of days.
Store in the fridge, in an airtight container, for a couple of days.
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