Russian Salad

The Insalata Russa, how the Italians call it, is a classic appetizer that can never be missed during Easter or Christmas celebrations. The version we have prepared today is a modern interpretation of the Russian Salad. Serve in small glasses for the extra festive feeling besides a charcuterie board or with fragrant slices of homemade bread. Keep on reading and give our recipe a try!


Two servings of insalata russa, presented in small glass containers as an appetizer


  • 100 g potatoes, peeled and cut in small pieces

  • 100 g carrots peeled and cut in small pieces

  • 100 g frozen peas

  • 1 tube of mayonnaise

  • Extra virgin olive oil

  • Pickles to decorate

  • 1 hard-boiled egg

How to do it

    1. In 3 separate pots or pans with salted boiling water, cook potatoes, carrots and peas until they are tender - about 10 minutes. Drain and cool. 

    2. Set aside 2-3 tablespoons of each vegetable, then proceed to make creams out of the 3 ingredients: With a blender process the remaining carrots, peas and potatoes separately with a drizzle of olive oil, until almost smooth. Add salt to taste.

    3. Mix the mayonnaise (1 generous tablespoon for each cream) with each of the three vegetable creams.

    4. Pour the three creams one above the other in serving glasses. Between one layer and another, add potatoes, peas, and carrots you kept aside.

    5. Decorate with slices of the hard-boiled egg or with crumbled yolk, and with some pickles, as you like. Serve with homemade slices of bread.

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim.

Recipe by Mad & Delicacy