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Insalata Russa

Course Salad
Cuisine Italian
Keyword potatoes, salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling: 59 minutes
Total Time: 30 minutes
Servings: 8 people
Calories 536 kcal


  • 3 potatoes 3 large potatoes, boiled, peeled and small cubed
  • 4 eggs 4 hard-boiled eggs
  • 1 cup frozen peas 1 cup frozen peas, thawed
  • 16 ounces Italian Mix Giardiniera 1 16 pounces Mezzetta Italian Mix Giardiniera
  • 1 tablespoons capers 1 tablespoon capers, rinsed and chopped
  • 2 tablespoons mustard 2 tablespoons mustard
  • 2 cornichons 2 cornichons chopped (optional)
  • 16 ounces mayonnaise 16 ounces mayonnaise
  • 10 ounces tuna in oil 1 10-ounces can tuna in oil, drained
  • salt salt
  • pepper pepper
US - Metric


  1. Boil the cubed potatoes with sea salt until done but not falling apart. Drain well and set aside to cool off.

    Cook the peas in a small pan with some water until slightly tender. Drain and set aside.

  2. Chop 3 of the hard-boiled eggs in small cubes. Slice the remaining egg and set aside (used for garnishing)

  3. Cut in small pieces the Giardiniera and add them to a large bowl. Add the peas, tuna, rinsed caper, mustard, chopped eggs, chopped cornichons, salt and pepper, half of the mayonnaise. Mix well.

  4. Add the cooled diced potatoes to the bowl and mix well. Add more mayonnaise as you go along until you have a soft consistency salad. Taste to adjust the flavor

  5. Let the insalata rest in the refrigerator for at least 1 hour, decorate with the sliced egg and serve.

Nutrition Facts
Insalata Russa
Amount Per Serving
Calories 536 Calories from Fat 423
% Daily Value*
Total Fat 47g 72%
Saturated Fat 7g 35%
Cholesterol 112mg 37%
Sodium 597mg 25%
Potassium 450mg 13%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 1g
Protein 15g 30%
Vitamin A 3.7%
Vitamin C 11%
Calcium 4.8%
Iron 20.2%
* Percent Daily Values are based on a 2000 calorie diet.