Russian salad is an appetizer, sometimes used as a side dish, made with raw and cooked vegetables and seasoned with mayonnaise.
The origin is somewhat debated, but it is credited that in Piedmont at the end of the 19th century, at the court of the Savoy, it was reinterpreted in honor of the Tsar of Russia visiting Italy, a dish until then prepared in this region with red beets and called “insalata rusa”.
The cook on that occasion presented a modified version, proposing it with potatoes and carrots, typical crops of the Russian territory and seasoned with cream reminiscent of snow, typical of Russian landscapes.
This salad then spread widely, also thanks to the Tsar himself who brought the recipe back to his homeland, subsequently 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 constitute the basic elements, there are other ingredients that enrich it making it even tastier.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stove
- 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 vegetable kitchen knife
- 1 Cutting Board
Steps
Per prepare the Russian salad with tuna and giardiniera, start by washing the potatoes and carrots. Then peel them and cut into small cubes, trying to make 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.
To the now cold potatoes, carrots, and peas, add a can of drained and crumbled tuna in oil.
Meanwhile, in the blender, chop not too finely, a tablespoon of drained giardiniera, patted dry on absorbent paper. Add this chopped mixture to the vegetables and tuna.
Finally, pour the mayonnaise over and gently mix everything together.
Decorate as desired with dollops of mayonnaise and sliced giardiniera.
The Russian salad with tuna and giardiniera is now ready. Serve chilled from the fridge.
Store in the fridge, in an airtight container, for about a couple of days.
Store in the fridge, in an airtight container, for about a couple of days.
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