Russian Salad (Insalata Russa)

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Soft vegetables coated in creamy mayonnaise give Russian Salad its mild, savoury flavour and smooth texture, refreshing and light in every spoonful.

Jami Sorrento was our June Daring Cooks hostess, and she invited us to celebrate potatoes by creating a fresh and healthy potato salad.

I was very happy about the theme because I have always enjoyed potato salads, and this challenge was a wonderful way to discover different versions from around the world.

This post is special to me as it was my first time joining The Daring Cooks Potato Salad Challenge. From the moment I read about it, I already knew what I wanted to make.

I had planned to share this recipe for some time, but something always came up and I kept postponing it, which in this case worked out well.

This is one of the most traditional Italian potato salads. It is called Insalata Russa (Russian Salad), and it is a very common cold salad in Italy. The recipe below is the way I have always prepared it. Some people add hard-boiled eggs, but I do not eat them, so I leave them out.

As the dish is simple to put together, I decided to make it with mayonnaise and serve it rolled inside slices of ham, the way I used to eat it when I was a child.

Key Ingredients for Russian Salad

Potatoes

Soft and tender, they hold the dressing well without turning mushy. Waxy types like Yukon Gold, Charlotte, or red-skinned potatoes keep their shape and give the salad a smooth, even texture.

Vegetables

Carrots, peas, and pickled vegetables add colour, sweetness, and a little tang. They bring freshness and contrast to the creamy dressing, lifting the flavour of the salad.

Tuna in Olive Oil

Adds savoury richness and a soft texture that blends gently through the salad. Use good-quality tuna in olive oil for the best flavour.

Mayonnaise

Gives the salad its creamy consistency and ties everything together. I use my homemade mayonnaise for this recipe, but a good-quality store-bought version also works well.

Find the complete list with measurements in the recipe card below.

How to Make Russian Salad in Ham Cannoli

Step 1: Cook all the vegetables separately. You can do this in the microwave or by boiling them in salted water.

Step 2: Once cooked, drain well and set aside to cool. Rinse the vegetables briefly under cold water to speed up cooling and help maintain their bright colours.

Step 3: When the vegetables are completely cool, transfer them to a large bowl. Add the chopped pickles, tuna, extra virgin olive oil, vinegar, salt, and pepper. Mix until well combined to make the Russian Salad base.

Step 4: Mix in the mayonnaise until everything comes together into a smooth, creamy Russian Salad.

Step 5: Spoon 1 to 2 tablespoons of the Russian Salad onto each slice of ham, then roll it up like a cannolo.

Step 6: Serve cold or at room temperature.

Extra Help from the Kitchen

Cut Vegetables Evenly – Keep all cubes the same size so they cook evenly and look neat when mixed with the dressing.

Taste for Doneness – Check each vegetable as it cooks since potatoes, carrots, and peas soften at different times. Stop cooking once tender.

Let the Vegetables Dry – After draining, spread them on a tray to cool and release steam. This keeps the salad creamy instead of watery.

Cool Completely Before Mixing – Cold vegetables hold the mayonnaise better and help the salad stay smooth and thick.

Variations and Twists

Make It Spicy – Mix a small amount of Dijon mustard or a pinch of paprika into the mayonnaise. It gives the salad gentle warmth without overpowering the other ingredients.

Use Chicken Instead of Tuna – Shredded poached chicken can replace tuna for a milder variation. It keeps the salad hearty but slightly less intense in flavour.

Russian Crab Salad – Made with crab sticks, rice, peas, and mayonnaise, this version replaces the traditional potatoes with rice for a lighter base.

Use Different Vegetables – Replace peas with chopped green beans or add small cubes of beetroot for extra colour and gentle sweetness.

Storage and Shelf Life

Store the Russian Salad in an airtight container in the refrigerator for up to 2 days. Keep it well covered to maintain freshness and prevent the mayonnaise from drying out.

Do not freeze, as the texture of the vegetables and mayonnaise will change once thawed. Before serving, stir gently to restore creaminess. Serve cold or at room temperature.

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Russian Salad Recipe (Insalata Russa)

Soft vegetables coated in creamy mayonnaise give Russian Salad its mild, savoury flavour and smooth texture, refreshing and light in every spoonful.

Course: Appetiser, Salad

Cuisine: European, Italian

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Author: Manuela Zangara

Ingredients

• 300 g mayonnaise – homemade mayo or store-bought
• 3 medium potatoes – chopped into 2 cm cubes
• 1 carrot – chopped into 1 cm cubes
• ½ cup fresh or frozen baby peas
• ¼ cup pickled vegetables – Italian giardiniera or chopped dill pickles, cut into 1 cm cubes
• 200 g tuna in olive oil – drained
• 1 teaspoon extra virgin olive oil
• 1 teaspoon red wine vinegar
• 1 pinch salt
• 1 pinch freshly ground pepper

To Serve

• 4 to 6 slices honey-glazed ham – cut thick

Instructions

1. Cook all the vegetables separately. You can do this in the microwave or by boiling them in salted water.
2. Once cooked, drain well and set aside to cool. Rinse the vegetables briefly under cold water to speed up cooling and help maintain their bright colours.
3. When the vegetables are completely cool, transfer them to a large bowl. Add the chopped pickles, tuna, extra virgin olive oil, vinegar, salt, and pepper. Mix until well combined to make the Russian Salad base.
4. Mix in the mayonnaise until everything comes together into a smooth, creamy Russian Salad.
5. Spoon 1 to 2 tablespoons of the Russian Salad onto each slice of ham, then roll it up like a cannolo.
6. Serve cold or at room temperature.

Manu

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