Best 3 Insalata Russa Recipes
Insalata russa, also known as Russian salad, is a classic dish that is enjoyed by people of all ages. With its vibrant colors and creamy, mayonnaise-based dressing, it's a versatile salad that can be served as an appetizer, side dish, or even as a main course. Originating in the 19th century, insalata russa has since become a popular dish in many countries around the world, with variations in ingredients and preparation methods. In this article, we will explore the origins of insalata russa, provide you with the traditional recipe, and introduce you to some creative variations that can elevate this classic dish to new heights.
Here are our top 3 tried and tested recipes!
INSALATA RUSSA
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel and cube 2 russet potatoes and 2 carrots; boil in salted water until tender, 8 minutes, adding 3/4 cup frozen peas during the last minute. Drain and cool. Toss with 2 chopped hard-boiled eggs, 1/4 cup mayonnaise, 1 tablespoon each olive oil, and white wine vinegar, 1 teaspoon Dijon mustard and salt and pepper.
ENSALADA RUSA
Steps:
- Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing.
- In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise.
ENSALADA RUSA
My Salvadoran sister-in-law's beet, potato, and egg salad.
Provided by Linda V.
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h40m
Yield 4
Number Of Ingredients 5
Steps:
- Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
- Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
- Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
- Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.
Nutrition Facts : Calories 459.4 calories, Carbohydrate 44.3 g, Cholesterol 196.4 mg, Fat 27.1 g, Fiber 6.4 g, Protein 11.8 g, SaturatedFat 4.9 g, Sodium 868.3 mg, Sugar 6.5 g
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Pay attention to the ingredients: Make sure you are using the correct ingredients and measurements. Substituting ingredients can change the flavor and texture of the dish.
- Don't overcook the vegetables: Overcooked vegetables will lose their flavor and nutrients. Cook them until they are tender-crisp.
- Use a light hand with the dressing: Too much dressing can overwhelm the salad. Add just enough to coat the vegetables.
- Chill the salad before serving: This will help the flavors to meld and develop.
Conclusion:
Insalata russa is a delicious and refreshing salad that is perfect for any occasion. Whether you are serving it as a side dish or a main course, this salad is sure to please everyone at the table. With its simple ingredients and easy-to-follow instructions, this salad is a great choice for busy weeknights or special occasions. So next time you are looking for a delicious and healthy salad, give insalata russa a try!
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