Insalata russa (Italian-style coleslaw)



Insalata russa (Italian-style coleslaw)

Few recipes are as controversial as insalata russa (Italian-style coleslaw): what we call insalata russa (Italian-style coleslaw), first of all, is known in Russia as Olivier salad while in Germany and Denmark it is called "Italian salad"! Each country also uses different ingredients... for example in Russia the presence of meat is considered essential, while in Poland apples and celery root are added. Despite so much confusion, however, there are certainties: carrots, potatoes, peas and hard boiled eggs are almost always found, along with mayonnaise. And it is precisely starting from these basic elements that today we explain how to prepare the most classic version of insalata russa (Italian-style coleslaw), the one that has always brought families together from all over Italy around the holiday table. Whether served as an appetizer or side dish, in single portions or on a single tray or decorated with gherkins and hard boiled eggs, insalata russa (Italian-style coleslaw) will be perfect for your holidays!

Looking for more appetizing side dishes? Check out these recipes:


Potatoes 1.1 lbs (500 g)
Peas 0.7 lb (300 g)
Carrots 0.45 lb (200 g)
Pickles 1.75 oz (50 g)
Eggs 2
Extra virgin olive oil 2 ½ tbsp (30 g)
Fine salt to taste
Black pepper to taste
For the mayonnaise
Egg yolks 2 - at room temperature
Sunflower seed oil 1 cup (200 g)
Lemon juice 1 ¾ tbsp (25 g)
Vinegar ⅔ tsp (3 g)
Black pepper to taste
Fine salt to taste

How to prepare Insalata russa (Italian-style coleslaw)

To prepare insalata russa (Italian-style coleslaw) first put the eggs in a saucepan, cover with cold water and cook for 9 minutes from when the water starts boiling 1. Once cooked, put them in a bowl with water to cool. Meanwhile, peel carrots and potatoes and cut them into 1/5-inch (1/2 cm) 2 3 cubes.

Take a large saucepan to steam the vegetables: first add the potatoes and cook for 10 minutes 4, then add the peas and cook for another 7-10 minutes 5. Finally add the carrots, cover with the lid and cook for another 5-7 minutes 6.

Now shell the eggs 7 and dice them too 8. When the vegetables are cooked 9, transfer them to a bowl and let them cool down.

Add the hard boiled eggs to your warm vegetables 10, then season with salt, pepper, oil 11 and apple cider vinegar 12. Stir gently and let it cool.

Meanwhile prepare the mayonnaise: put the yolks in a bowl, add salt 13, pepper and white wine vinegar 14, then start working with an electric mixer 15.

Pour the vegetable oil in a thin stream, taking care to do it very slowly to prevent mayonnaise from breaking 16. When the mixture is whipped, add lemon juice 16 and whisk it again until the desired consistency is obtained 18.

Pour the mayonnaise into the vegetables and mix everything together 19. Let the insalata russa (Italian-style coleslaw) rest in the fridge for at least one hour 20 before serving and enjoying it 21!


Store insalata russa in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended.


You can customize your insalata russa (Italian-style coleslaw) with the most varied ingredients, keeping in mind some simple rules: reduce vegetables into cubes of the same size to ensure uniform cooking; do not choose ingredients that are too watery or that release color (such as beets); finally, use a homemade mayonnaise without overdoing the quantity.

If you want to make insalata russa even richer, try to crumble some tuna in the mayonnaise before pouring it!

As an alternative to steaming, you can boil the vegetables.

Vinegar in the dressing can be omitted.

For the translation of some texts, artificial intelligence tools may have been used.