Insalata russa (Italian-style coleslaw)

Name: Insalata russa (Italian-style coleslaw)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Potatoes 1.1 lbs; Peas 0.7 lb; Carrots 0.45 lb; Pickles 1.75 oz; Eggs 2; Extra virgin olive oil 2 ½ tbsp; Fine salt to taste; Black pepper to taste; Egg yolks at room temperature 2; Sunflower seed oil 1 cup; Lemon juice 1 ¾ tbsp; Vinegar &frac23; tsp; Black pepper to taste; Fine salt to taste

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Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 6
Cost: Low
Note + at least one hour's rest in the fridge

PRESENTATION

Fresh color and creamy texture always grab attention with this Italian-style coleslaw—such a good fit for family gatherings, holiday spreads, and anytime you want something simple yet festive. Veggie lovers (and even picky kids) spot those nice pops of peas and carrots, all held together in that unmistakably SMOOTH and satisfying dressing. It’s the kind of classic insalata russa you see year after year on seriously every Italian holiday table, looking DELICIOUS next to Italian holiday appetizers and big family plates. Pretty presentation works just as well for a summer picnic or office potluck, since this cold vegetable salad never feels out of place. The creamy part is what gets most kids hooked (parents love that), while the fluffy vegetables keep it light enough for seconds. Look for rich flavor and lots of family happiness—this blend just fits, whether you’re eating with roast meats or going in for lunch on a busy weekend. Super VERSATILE and loved by home cooks who want something a little extra (but never fussy), it really has that genuine comfort food feel.

Family-friendly is the word… since busy home cooks want a dish that serves lots of folks and always comes out great. The insalata russa recipe thrives in big batches and smaller servings alike, with that creamy-meets-crunchy combo that calls for second helpings. School lunches, last-minute potlucks, birthday dinners—there’s pretty much no spot it can’t handle. Easy Russian salad is a go-to favorite (really) when you want color on the table, but also crave that homemade, soft comfort. Try pairing it with cured meats, tucking into sandwiches (kids LOVE that trick), or scooping next to crusty breads. Sometimes people like to add fancy toppings, but really, this staple just shines on its own. Even picky eaters usually find a reason to grab more, especially during Christmas or any weeknight feast when everyone’s hungry. Try it with your favorite Italian-style appetizers, or as a cold starter for a Piedmont recipe night—there’s a reason Italian-style coleslaw sticks around. Perfect as a side or centerpiece, and always welcome at the family table.

INGREDIENTS

Potatoes 1.1 lbs (500 g)

Peas 0.7 lb (300 g)

Carrots 0.45 lb (200 g)

Pickles 1.75 oz (50 g)

Eggs 2

Extra virgin olive oil 2 ½ tbsp (30 g)

Fine salt to taste

Black pepper to taste

For the mayonnaise: Egg yolks 2 - at room temperature; Sunflower seed oil 1 cup (200 g); Lemon juice 1 ¾ tbsp (25 g); Vinegar ⅔ tsp (3 g); Black pepper to taste; Fine salt to taste

Preparation

How to prepare Insalata russa (Italian-style coleslaw)

To prepare insalata russa (Italian-style coleslaw) first put the eggs in a saucepan, cover with cold water and cook for 9 minutes from when the water starts boiling 1. Once cooked, put them in a bowl with water to cool. Meanwhile, peel carrots and potatoes and cut them into 1/5-inch (1/2 cm) 2 3 cubes.

Take a large saucepan to steam the vegetables: first add the potatoes and cook for 10 minutes 4, then add the peas and cook for another 7-10 minutes 5. Finally add the carrots, cover with the lid and cook for another 5-7 minutes 6.

Now shell the eggs 7 and dice them too 8. When the vegetables are cooked 9, transfer them to a bowl and let them cool down.

Add the hard boiled eggs to your warm vegetables 10, then season with salt, pepper, oil 11 and apple cider vinegar 12. Stir gently and let it cool.

Meanwhile prepare the mayonnaise: put the yolks in a bowl, add salt 13, pepper and white wine vinegar 14, then start working with an electric mixer 15.

Pour the vegetable oil in a thin stream, taking care to do it very slowly to prevent mayonnaise from breaking 16. When the mixture is whipped, add lemon juice 16 and whisk it again until the desired consistency is obtained 18.

Pour the mayonnaise into the vegetables and mix everything together 19. Let the insalata russa (Italian-style coleslaw) rest in the fridge for at least one hour 20 before serving and enjoying it 21!

Storage

Store insalata russa in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended.

Tips

You can customize your insalata russa (Italian-style coleslaw) with the most varied ingredients, keeping in mind some simple rules: reduce vegetables into cubes of the same size to ensure uniform cooking; do not choose ingredients that are too watery or that release color (such as beets); finally, use a homemade mayonnaise without overdoing the quantity.

If you want to make insalata russa even richer, try to crumble some tuna in the mayonnaise before pouring it!

As an alternative to steaming, you can boil the vegetables.

Vinegar in the dressing can be omitted.

For the translation of some texts, artificial intelligence tools may have been used.