The Russian salad is unmissable in the Italian tables for Christmas and it’s served as a starter or as side to accompany fish or meat and in both case “to clean up” the palate.
Typical of the traditional Russian cuisine dish, this salad in Russia is called “oliviè” by the name of Lucien Olivier, the chef who invented it at the Ermitage restaurant in Moscow with the use of shellfish and extremely expensive products that were then replaced in the Communist era giving to the Russian salad the look we know today.
Mayonnaise plays a big part in the Italian style Russian salad because all the vegetables are combined together thanks to the mayo and this means that if this ingredienti it’s not good, the entire recipe will fail. If you don’t want to make your mayonnaise at home, use a really good one otherwise your salad could become weird in terms of taste.
You can make this salad in advance and if it will last just put in the fridge and leave it there for 2-3 days max.
200 grams of carrots (net weight)
600 grams of potatoes (net weight)
300 grams of peas (net weight)
50 grams of gherkins
White wine vinegar
Extra virgin olive oil
300 grams of mayonnaise
1. After peeling potatoes and carrots, wash and cut into cubes that meet the size of peas;
2. Boil the potatoes and the carrots separately until crispy;
3. Also boil the peas according to package directions if frozen or until crispy if fresh;
4. Drain the vegetables and let them cool in a colander so that they will lose all the cooking water. In the meantime cut the gherkins;
5. When the vegetables are completely drained, season them with gherkins, salt, pepper, a little oil and 1 tablespoon of white vinegar and leave to cool completely;
6. Season with the mayonnaise, stirring gently to mix everything and then decorate with black olives or capers. Cover the bowl with plastic wrap paper or its lid and let cool in the fridge for at least 1 hour before serving.
Preparation time: 2 hours