Ingrid's Insalata Russa
I watched a Cooking Channel episode where a Russian lady made "Salad Olivier" which was created by a French chef working in Russia named Olivier. In searching the internet I came to find out that many European countries had adopted this salad, adding their own touches to it, creating many versions of it. When I told my Mom about this dish, she told me that on her last birthday in Lussinpiccolo (1965) before emigrating to the US, she went out to dinner with my father (her then fiance), Nonna Tina and Zia Etta. She had lobster and "Insalata Russa". The cooking show piqued my interest to try out the recipe; my mother's story gave me inspiration to make my own version of it. The version my Mom had did not have any meat. Here's my version.....
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- salt
- sour cream
- 1 cup frozen peas thawed
- mayonnaise
- 6 medium potatoes about 1 1/2 lbs
- 3 medium carrots
- 4 hard-boiled eggs diced
- 4 crunchy kosher dill gherkins diced
- 1 1(2 ounce) can spam diced
- Carbohydrate 35.90206875 g
- Cholesterol 141.0856125 mg
- Fat 17.006425 g
- Fiber 5.12118756976165 g
- Protein 13.52383875 g
- Saturated Fat 5.9729331625 g
- Serving Size 1 1 Serving (299g)
- Sodium 849.811375 mg
- Sugar 30.7808811802384 g
- Trans Fat 2.6182636375 g
- Calories 349 calories
Place unpeeled potatoes and carrots in a pot and cover them with water. Bring to a boil and cook about 20 minutes until tender but not too soft. (Put the frozen peas in a colander and place the cooked potatoes on top to assist in the thawing process.) Peel and dice carrots and potatoes once cooled and place in a large bowl along with the peas, diced eggs, gherkins and spam. Season with salt. Add equal parts of sour cream and mayonnaise a little at a time until desired wetness. Serve chilled.
