Insalata Russa


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


Boil the cubed potatoes with sea salt until done but not falling apart. Drain well and set aside to cool off.
Cook the peas in a small pan with some water until slightly tender. Drain and set aside.
Chop 3 of the hard-boiled eggs in small cubes. Slice the remaining egg and set aside (used for garnishing)
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.
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
Let the insalata rest in the refrigerator for at least 1 hour, decorate with the sliced egg and serve.


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.




Wednesday, September 4, 2019 - 3:45pm


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