Russian Salad – Insalata Russa

Russian Salad – a creamy and good salad also known as Olivier Salad or Insalata Russa made with peas, carrots and potatoes mixed together with a tangy mayonnaise dressing. It's easy to make and good served on sandwiches or as a side dish.

We first came across Russian Salad or Insalata Russa living in Italy and although it's not a traditional Italian condiment it's definitely a popular one and you'll in find it in almost every supermarket.

This dish originates in, you guessed it, Russia! In Russian and Ukrainian cuisine it's known as “Olivye” there seems to be endless variations of this salad some containing chopped ham, eggs and herbs. This version is simple and the way we like it.

How to make Russian Salad – step by step

First of all peel and chop the carrots and potatoes into small cubes, boil them until tender and cooked through (photo 1).

Add the peas one minute before draining then drain and run under cold water until the vegetables are cold. Pat them dry and set them aside (photos 2 & 3).

To make the dressing finely chop the capers and gherkins. The capers and gherkins give the dressing a tangy and pickly flavour which we love.

Add them to a bowl with the sour cream and mayonnaise and a pinch of salt and pepper and mix to combine (photos 4 & 5).

Add the cooked vegetables and stir until thoroughly combined, serve as a side, with salads or on sandwiches (photos 6-8).

Serving suggestions

Our favourite way to serve this is on sandwiches it's so good. You can also serve it on top of toasted bread as a type of bruschetta with drinks for an Italian aperitivo.

If you're having a barbecue or picnic this is the solid side dish alongside grilled meats and salad.

Top tips and recipe FAQs

• Variations – you can add whatever you like into this salad it's a great way to use up leftovers. Some common additions are chopped ham, parsley or dill, hard-boiled eggs, mustard.
• Vegetables – make sure you cut the potatoes and carrots to roughly the same size (not much bigger than the peas) so everything cooks evenly.

How long does it last?

Russian salad will keep well covered in the fridge for 3-4 days. We don't recommend freezing.

More Italian snacks you might like

• Italian Farinata Chickpea Flatbread (La Cecina Toscana)
• Chicken Pesto Ciabatta
• Stracchino and Sausage Crostini
• Bruschetta al Pomodoro

The post was first published on July 18th 2017 but has since been updated.

Ingredients

Makes 6 servings

• 2 large carrots ((1.5 cups/240g))
• 1 medium sized potato ((1.5 cups/245g))
• 2/3 cup frozen peas ((100g))
• 2 tbsp capers ((1/8 cup/30g))
• 4 baby gherkins or pickles
• 1/3 cup mayonaise ((80g))
• 1/3 cup sour cream ((75g))

Method

1. Peel and chop the potato and carrots into small cubes. Boil them for 3-4 minutes until cooked through. Add the peas for 30 seconds to 1 minute before draining. Run the veg under cold water until completely cold, pat dry and set aside.

2. Finely chop the gherkins (pickles) and capers and add them to a bowl wth the sour cream and mayonnaise. Mix to combine.

3. Add the veg to the creamy dressing and mix everything together. Serve as a side, on sandwiches or as an antipasto.

Kitchen notes

• Variations you can add whatever you like into this salad it's a great way to use up leftovers. Some common additions are chopped ham, parsley or dill, hard-boiled eggs, mustard.
• Vegetables make sure you cut the potatoes and carrots to roughly the same size (not much bigger than the peas) so everything cooks evenly.
• Storage Russian salad will keep well in the fridge for 3-4 days. We don't recommend freezing.