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!