Insalata russa (Italian-style Russian salad)
- 2 large red skin potatoes, scrubbed, cut into 1cm cubes
- 2 medium-sized carrots, peeled, cut into 1cm cubes
- 300g frozen peas
- 10g white wine vinegar
- 2 tablespoons (40ml) extra virgin olive oil
- 4 eggs
- 12 salted capers, rinsed, drained, chopped
- 1 tablespoon flat-leaf parsley, finely chopped
- Sea salt, freshly ground black pepper
- 2 egg yolks, at room temperature
- Juice of ½ lemon (approximately 25ml)
- ½ teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- 250ml olive oil
- Sea salt, freshly ground black pepper
Requires: Metal, glass or ceramic moulds (alternatively use serving bowls or individual glasses such as martini or margarita glasses).
Place the potatoes, carrots and peas in a medium-sized saucepan of salted, cold water. Bring to the boil, then cook for a further 7-10 minutes or until tender but still firm. Drain the vegetables and place into a large mixing bowl. Add the white wine vinegar and olive oil and toss gently to combine. Allow the vegetables to cool completely.
Place 4 eggs in a small saucepan and cook, covered completely with water, over high heat. Bring to the boil, then cook for a further 5 minutes. Carefully tip out the boiling water from the saucepan and fill with cold water to cool the eggs. Once cool, peel the eggs and cut into 1cm cubes.
Meanwhile, to make the homemade mayonnaise, whisk the egg yolks, lemon juice, white wine vinegar and Dijon mustard in a bowl. Slowly add the olive oil and whisk. Important note: if you add the oil too quickly, the mayonnaise may split. Season well with salt and pepper to taste.
Note: Making home-made mayonnaise has many health benefits including healthier oils and no sugar or artificial ingredients. When making home-made mayonnaise, please use the freshest eggs possible. It contains uncooked eggs which carries a small possibility of Salmonella food poisoning.
Time-saving alternative: Use the best quality mayonnaise your money can buy which eliminates process in step 3.
Add the cubed boiled eggs to the mixing bowl with cooked vegetables. Add the capers, parsley and enough mayonnaise to coat (but not drown) the vegetables. Toss gently to combine. Spoon the mayonnaise coated vegetables into the metal, glass or ceramic moulds. Cover with plastic wrap (cling film) and refrigerate for at least 1 hour to set.
To serve, turn out the Insalata Russa (Italian-style Russian salad) onto a serving plate. Alternatively use serving bowls or serve in individual glasses (such as martini or margarita glasses) – buon appetito.
