Peel the potatoes, carrots, and celery root.
Boil the peeled potatoes, carrots, and celery root whole in salted water until they are tender. Add the peas during the last 2-3 minutes of cooking. Drain thoroughly and let everything cool completely.
Once cooled, carefully cut the boiled vegetables into small, even cubes.
Boil the eggs until they are hard-boiled. Let them cool, then peel and dice them finely.
Peel the pickles, chop them finely, and squeeze out all excess liquid to prevent the salad from becoming watery.
Ensure your white onion is very finely diced, as specified.
Italian Vegetable Salad
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Translated
This Italian Vegetable Salad, often known as Insalata Russa in Italy, is a beloved classic that graces tables across the country, especially during holidays and festive gatherings. Despite its name, its roots are deeply intertwined with Italian culinary traditions, showcasing fresh, seasonal vegetables and a creamy, rich dressing. It's a testament to simple ingredients coming together to create something truly comforting and delicious. This recipe offers a delightful balance of earthy vegetables, tangy pickles, and a smooth, savory mayonnaise-yogurt blend, making it a perfect appetizer or side dish that's both hearty and refreshing. It's an ideal make-ahead dish, allowing the flavors to meld beautifully as it chills, creating an even more harmonious taste.
None
Easy
50 min
Spiciness
None
Difficulty
Easy
Time
50 min
Preparation
30 min
Cooking
20 min
Allergens
Vegetarian
Pescatarian
Halal
Gluten-Free
- Potatoes
4
- Carrots
2
- Celery Root
1
- Eggs
3
- Pea
100 grams
- Pickles
3
- white onion
1
- Mayonnaise
3.5 tablespoons
- Plain Yogurt
2.5 tablespoons
- Salt
1 pinch
- Black Pepper
1 pinch
In a large bowl, combine the diced vegetables, eggs, prepared pickles, and finely diced onion.
In a separate small bowl, mix the mayonnaise and plain yogurt together. Season this dressing generously with salt and black pepper to your taste.
Gently fold the prepared dressing into the vegetable mixture until everything is well combined and coated.
Cover the salad and refrigerate it for at least 1 hour before serving to allow the flavors to meld beautifully and for the salad to chill thoroughly.
None
Easy
50 min
Spiciness
None
Difficulty
Easy
Time
50 min
Preparation
30 min
Cooking
20 min
Allergens
Vegetarian
Pescatarian
Halal
Gluten-Free
- Potatoes
4
- Carrots
2
- Celery Root
1
- Eggs
3
- Pea
100 grams
- Pickles
3
- white onion
1
- Mayonnaise
3.5 tablespoons
- Plain Yogurt
2.5 tablespoons
- Salt
1 pinch
- Black Pepper
1 pinch
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