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Overhead view of insalata russa in a white bowl, diced potato and carrot flecked with peas and topped with egg wedges.

Silky Insalata Russa: Italian Potato Salad with Peas

An Italian potato and vegetable salad in a lemony mayonnaise dressing, with egg, capers and pickles folded through.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Salad
Cuisine: Italian
Calories: 310
Ingredients Method Notes

Ingredients
  

Vegetables and eggs
  • 500 g potatoes waxy or all-purpose, peeled, cut into 1.5 cm cubes
  • 300 g carrots peeled, cut into 1.5 cm cubes
  • 150 g frozen peas
  • 3 eggs large; for hard-boiling
  • 1 tbsp fine sea salt for the boiling water
Dressing
  • 200 g mayonnaise full-fat, plain
  • 1 tbsp lemon juice
  • 1 tsp dijon mustard optional
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper freshly ground
Mix-ins and garnish
  • 80 g gherkins finely chopped
  • 2 tbsp capers drained and roughly chopped
  • 1 tbsp flat-leaf parsley chopped, for garnish
  • 1 tbsp extra virgin olive oil for drizzling

Method
 

  1. Bring a 3-quart / 2.8 L saucepan of well-salted water to a boil. Add the potato and carrot cubes and cook for 8 to 10 minutes, until a knife slides in with slight resistance. Check at 8 minutes so they don't go past fork-tender.
  2. Add the frozen peas for the last 2 minutes of cooking, then drain everything into a colander.
  3. Spread the drained vegetables on a sheet pan (33 x 46 cm / 13 x 18 inch) lined with a kitchen towel and let them cool completely, about 15 minutes. This stops the cooking and keeps the cubes firm instead of turning to mush.
  4. Meanwhile, lower the eggs into a 1.5-quart / 1.4 L saucepan of simmering water and cook for 9 minutes. Transfer to an ice bath, then peel and chop once cool.
  5. In a large mixing bowl (3-quart / 2.8 L), whisk the mayonnaise, lemon juice, mustard, salt and pepper until smooth.
  6. Fold the cooled potatoes, carrots and peas into the dressing with a silicone spatula, turning gently to coat without crushing the cubes.
  7. Fold in the chopped gherkins, capers and two-thirds of the chopped egg.
  8. Cover and chill for at least 1 hour, ideally overnight, to let the flavors settle.
  9. Before serving, taste and adjust salt. Transfer to a serving dish, top with the remaining chopped egg, scatter with parsley, and drizzle with olive oil.

Notes

  • Cool the boiled vegetables fully before dressing, or the mayonnaise will thin out.
  • Cut potato and carrot to matching 1.5 cm cubes for even cooking.
  • Chill at least 1 hour before serving, the salad tastes better the next day.
  • Rinse capers if they taste overly salty straight from the jar.