INSALATA RUSSA
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Omuhle Mwisi
[email protected]This is the best insalata russa recipe I've ever tried. It's so easy to make and it's always a crowd-pleaser.
Flower Life101
[email protected]This salad is so versatile. I've added different vegetables to it, such as celery and zucchini, and it's always delicious.
FAL TA
[email protected]I'm not a big fan of mayonnaise, so I used Greek yogurt instead. It turned out great! The yogurt added a nice tanginess to the salad.
Job walter
[email protected]This recipe is a great way to use up leftover vegetables. I had some cooked carrots, potatoes, and peas in the fridge and this was the perfect way to use them up.
Gary Young
[email protected]I've made this insalata russa recipe several times and it's always a hit. The flavors are so well-balanced and the texture is perfect. I highly recommend it!
Mays Elsubaie
[email protected]This insalata russa recipe is a keeper! It's so easy to make and the results are delicious. I love that it can be made ahead of time, so it's perfect for potlucks and parties.