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Close-up of Russian Salad wrapped in ham slices and served on a white plate.

Russian Salad Recipe (Insalata Russa)

Soft vegetables coated in creamy mayonnaise give Russian Salad its mild, savoury flavour and smooth texture, refreshing and light in every spoonful.

Course: Appetiser, Salad
Cuisine: European, Italian
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Author: Manuela Zangara

Ingredients

  • 300 g mayonnaise – homemade mayo or store-bought
  • 3 medium potatoes – chopped into 2 cm cubes
  • 1 carrot – chopped into 1 cm cubes
  • ½ cup fresh or frozen baby peas
  • ¼ cup pickled vegetables – Italian giardiniera or chopped dill pickles, cut into 1 cm cubes
  • 200 g tuna in olive oil – drained
  • 1 tsp extra virgin olive oil
  • 1 tsp red wine vinegar
  • 1 pinch salt
  • 1 pinch freshly ground pepper

To Serve

  • 4 to 6 slices honey-glazed ham – cut thick

Instructions

  1. Cook all the vegetables separately. You can do this in the microwave or by boiling them in salted water.
  2. Once cooked, drain well and set aside to cool. Rinse the vegetables briefly under cold water to speed up cooling and help maintain their bright colours.
  3. When the vegetables are completely cool, transfer them to a large bowl. Add the chopped pickles, tuna, extra virgin olive oil, vinegar, salt, and pepper. Mix until well combined to make the Russian Salad base.
  4. Mix in the mayonnaise until everything comes together into a smooth, creamy Russian Salad.
  5. Spoon 1 to 2 tablespoons of the Russian Salad onto each slice of ham, then roll it up like a cannolo.
  6. Serve cold or at room temperature.