Insalata Russa

Prep Time: 10

Cook Time: 20

Cooling: 59

Total Time: 30

Servings: people

Author: Giangi Townsend

Enjoy it as an appetizer or, like in Spain, as a tapas with your favorite cocktail.Transport yourself to an Italian restaurant or Spanish cafe and enjoy a few relaxing moments.

Ingredients

3 potatoes, boiled, peeled, and cut into small cubes
4 eggs, hard-boiled
1 cup frozen peas, thawed
16 ounces Italian Mix Giardiniera,
1 tablespoon capers, rinsed and chopped
2 tablespoons Dijon mustard
2 cornichons, chopped (optional)
16 ounces mayonnaise
10 ounces tuna in oil, drained
salt
pepper

US - Metric

Instructions

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.
Chop 3 of the hard-boiled eggs into small cubes. Slice the remaining egg and set it aside (used for garnishing)
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.
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.
Let the Insalata rest in the refrigerator for at least 1 hour, decorate with the sliced egg, and serve.

Notes

Make sure that the potatoes are at room temperature before mixing it with the mayonnaise.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.