Insalata Russa
By: Giangi Townsend
Published: Wednesday, September 4, 2019 - 3:45pm

Ingredients




3 large potatoes, boiled, peeled and small cubed
4 hard-boiled eggs
1 cup frozen peas, thawed
1 16 pounces Mezzetta Italian Mix Giardiniera
1 tablespoon capers, rinsed and chopped
2 tablespoons mustard
2 cornichons chopped (optional)
16 ounces mayonnaise
1 10-ounces can tuna in oil, drained
salt
pepper

Preparation

1 Boil the cubed potatoes with sea salt until done but not falling apart. Drain well and set aside to cool off. 2 Cook the peas in a small pan with some water until slightly tender. Drain and set aside. 3 Chop 3 of the hard-boiled eggs in small cubes. Slice the remaining egg and set aside (used for garnishing) 4 Cut in small pieces the Giardiniera and add them to a large bowl. Add the peas, tuna, rinsed caper, mustard, chopped eggs, chopped cornichons, salt and pepper, half of the mayonnaise. Mix well. 5 Add the cooled diced potatoes to the bowl and mix well. Add more mayonnaise as you go along until you have a soft consistency salad. Taste to adjust the flavor 6 Let the insalata rest in the refrigerator for at least 1 hour, decorate with the sliced egg and serve.

About

I have not made it in years and this summer while traveling thru Spain, everywhere we went they had it as a tapas or side salad. Small differences from the Italian version, but needless to say, deliciously good with each bite.
It goes without saying that as soon as I got home I made my own version. Seeing that I never wrote the recipe down when I was younger, creation took over and here is my version.
You can set aside some of the giardiniera to use as decoration. Insalata Russa is generally served in a large bowl or serving plate or you can create individual servings. Just let your imagination flow.