Insalata Russa

An elegant starter for special occasions

PREP

Peel the carrots and chop into very small pieces, no bigger than a pea. Do the same with the potatoes.

BOIL

Bring three separate saucepans of salted water to the boil. Boil the potatoes for no longer than 10 minutes. Boil the carrots for roughly 7 minutes. The peas need about 5 minutes. It’s important not to overcook the vegetables.

DRAIN

Drain all the vegetables and leave them to cool a little.

CHOP

Meanwhile, boil the eggs for 7 minutes. Cool under cold water. Peel, roughly chop and set aside.

Finely chop the cornichons.

MIX

In large salad bowl, mix the carrots, potatoes and peas with the eggs and cornichons.

Drizzle with the oil and vinegar. Season with salt and black pepper and set aside.

DRESS

When the salad is completely cold, dress it with the mayonnaise. Stir well until all the ingredients are combined. Refrigerate for at least 1 hour.

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