Chef Gianluca Deiana Abis: Insalata Russa - Russian Salad
Prep. time: 40 min
Cook Time: 20 min
Difficulty: 2 out of 5
6 potatoes, peeled
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.
The cold water will thaw the peas without cooking them, and they'll be ready to use in no time.