Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana! This is a very special post for me as it is the first time I am participating in the Daring Kitchen’s Daring Cook Challenge. I was really happy when I found out about the theme… especially since I love potato salads and this is a great way to get to read lots of interesting recipes from around the world! From the moment I read about it, I already knew what I was going to make for the challenge. I had already planned to make this recipe for a while, but something or the other kept coming in the way and I kept on postponing it… which in this case turned out in my favour. This is the most classic of Italian potato salads. It is called Insalata Russa (Russian Salad) and it is a very common cold potato salad. The following recipe is the way I have always made it. Some people add hard boiled eggs to it, but I do not eat them, so I never use them. As the dish in itself is quite simple to put together, I thought of making it with homemade mayonnaise and serving it rolled inside ham slices, just like I used to eat them when I was a child.
300 gms mayonnaise (homemade or store bought)
3 medium potatoes, chopped into 2×2 cm cubes
1 carrot, chopped into 1×1 cm cubes
½ cup of fresh or frozen baby peas
¼ cup of pickled vegetables (Italian Giardiniera) or just dill, chopped in 1×1 cm cubes
200 gms tuna in olive oil, drained
1 tsp extra virgin olive oil
1 tsp red wine vinegar
1 pinch of salt
1 pinch of freshly ground pepper
4 to 6 slices of honey glazed ham (cut thick) to serve
Start by cooking all the vegetables separately. You can either do this in the microwave or by cooking them in salty boiling water.
When just cooked, drain well and keep aside to cool down. I always run some cold water on them both to cool them down faster and to retain their bright colors.
When the vegetables are cold, put them in a big bowl, add the chopped pickles, tuna, extra virgin olive oil, vinegar, salt and pepper and mix well.
Then add the mayonnaise and mix until all the ingredients have been incorporated.
Now your Russian Salad is ready.
Put 1 or 2 tbsp of Russian Salad on each ham slice and roll it into a “cannolo”.
Serve cold or at room temperature.