Insalata Russa (Russian Salad)

• 2 cups diced cooked potatoes
• 1 cup diced cooked carrots
• 1/2 cup frozen peas, thawed
• 1/2 cup diced pickles
• 1/4 cup diced red onion
• 3 hard-boiled eggs, diced
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon white wine vinegar
• Salt to taste
• Freshly ground black pepper to taste
• Fresh dill for garnish

Steps

1. 1 In a large bowl, combine potatoes, carrots, peas, pickles, red onion, and eggs.
2. 2 In a small bowl, whisk together mayonnaise, Dijon mustard, and vinegar.
3. 3 Pour the dressing over the vegetables and gently fold to combine.
4. 4 Season with salt and pepper to taste.
5. 5 Cover and refrigerate for at least 1 hour to let flavors meld.
6. 6 Before serving, give it a gentle stir and garnish with fresh dill.

Equipment

• Large mixing bowl
• Whisk

Variations

• Add diced ham or chicken for a protein boost.
• Substitute Greek yogurt for mayonnaise for a lighter version.

Substitutions

• Use celery instead of pickles for a crunchier texture.
• Swap Dijon mustard with yellow mustard for a milder flavor.

Pairings

• Roasted chicken
• Borscht soup
• Sauerkraut

Nutrition

Tips

• For a richer flavor, marinate the salad overnight.
• Use homemade mayonnaise for a fresher taste.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Freezing: Does not freeze well due to the mayonnaise.

Serving Suggestions

• Serve alongside grilled meats or as part of a holiday buffet.
• Pairs well with a crusty bread on the side.

FAQ