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Chef Gianluca Deiana Abis: Insalata Russa - Russian Salad

Prep. time: 40 min

Cook Time: 20 min

Difficulty: 2 out of 5

Serve: 4/6


6 potatoes, peeled

2 carrots

4 eggs

4 large pickles, cut into cubes

1 (16 ounce) frozen peas, thaw it

1 cup cubed mortadella

parsley or dill for decoration

1/2 cup mayonnaise, or to taste


Bring a large pot of water to a boil; add potatoes and carrots. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrots; peel and chop eggs. Mix potatoes, carrots, eggs, pickles, peas, mortadella; stir in mayonnaise until salad is evenly coated.

Chef tips:

The cold water will thaw the peas without cooking them, and they'll be ready to use in no time.

#insalatarussa #recipeallovertheworld #chefgianlucadeianaabis #italiantradition #GenoveseSalad

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