Dreaming of bringing to the table a Russian Salad so velvety, rich, and flavorful that everyone exclaims, "But it's just like grandma's!"? The kind that melts in your mouth, with perfectly cooked vegetables and a mayonnaise that coats without being heavy?

But how many times has it happened that it was too runny, or too compact, or didn't taste like 'the real one', the one you expect from Piedmontese tradition? Finding the right recipe, one that guarantees success without waste and without anxiety, can seem like an impossible mission.

Make yourself comfortable. On this page, you won't just find a list of ingredients, but the definitive guide, full of tricks and tips, to prepare the best Piedmontese Russian Salad of your life. Success is guaranteed, and the smell of home will fill your kitchen. Get ready to receive compliments!

Piedmontese Russian Salad

Smart Ingredients for a Russian Salad Worthy of Applause

It's not just a matter of quantity, but of quality and conscious choice. Each ingredient plays a fundamental role in the success of your perfect Russian Salad.

  • Potatoes: Choose yellow-fleshed potatoes, like Agata or Monalisa. They are less watery and hold their shape better after cooking, ensuring that floury but compact consistency we're looking for.
  • Carrots: Fresh, crunchy, and brightly colored. Don't skimp on quality; they will add sweetness and a touch of color to the dish.
  • Peas: If possible, use fresh seasonal peas. Otherwise, frozen ones are an excellent alternative, but make sure they are small and tender. Avoid canned ones, which tend to be too soft and less flavorful.
  • Mayonnaise: This is the true heart of Russian Salad. Piedmontese tradition calls for homemade mayonnaise, for unparalleled creaminess and flavor. If you don't have time, choose a high-quality mayonnaise, but I assure you that making it at home changes everything! Here you'll find our foolproof recipe for homemade mayonnaise.
  • Hard-boiled eggs: They serve to enrich and bind, but also to garnish. Make sure they are cooked just right, with a firm yolk but not greenish.
  • Pickles (optional, but recommended): A touch of finely chopped giardiniera or gherkins can add an acidic note that balances the richness of the mayonnaise, making the dish fresher and more interesting.
  • Salt and Pepper: They seem trivial, but good fine salt and freshly ground black pepper make all the difference in balancing the flavors.

Piedmontese Russian Salad

The 3 Mistakes That Make Russian Salad Disappointing (and How to Avoid Them)

Even the most experienced cooks can fall into these traps. But with my tips, you'll certainly avoid them!

  1. Overcooked or undercooked vegetables: If they are overcooked, they will turn into mush and the salad will be soggy. If they are too raw, they will be hard and unpleasant to the palate. The secret is "al dente" cooking, so they retain a slight crispness.
  2. Wrong or excessive mayonnaise: Mayonnaise that is too runny will make the salad watery. Low-quality mayonnaise or too much of it will overpower the flavor of the vegetables, making the dish heavy and cloying. Mayonnaise should coat, not drown!
  3. Not respecting resting times: Russian Salad needs time for the flavors to meld. Preparing and serving it immediately doesn't do it justice. Resting in the refrigerator is essential for all the ingredients to "get to know each other" and create perfect harmony.

Piedmontese Russian Salad

The Extra Touch: The Secret My Grandmother Passed Down to Me

My grandmother, the Queen of Piedmontese cuisine, always taught me that true Russian Salad is recognized by the consistency and cut of the vegetables. "They must all be the same size, like perfect small dice," she would say. And she was right!

Her secret was to cut the potatoes and carrots into a brunoise (very small cubes, about 3-4 mm per side) after lightly blanching them, not before. This is because they are easier to cut precisely when cooked, and it prevents them from falling apart during boiling. Additionally, she always added a teaspoon of white wine vinegar to the vegetable cooking water: a simple trick to keep them firmer and brighter, and to add a slight acidic touch that enhances the final flavor.

Let's Prepare Piedmontese Russian Salad Together: The Step-by-Step Guide

Ingredients:

  • 500 g yellow-fleshed potatoes
  • 300 g carrots
  • 200 g peas (fresh or frozen)
  • 400-500 g mayonnaise (preferably homemade)
  • 2 hard-boiled eggs
  • 2 tablespoons chopped pickled gherkins (optional)
  • Fine salt to taste
  • Freshly ground black pepper to taste
  • One teaspoon white wine vinegar (for cooking vegetables)

Tools:

  • Large pot
  • Colander
  • Large bowl
  • Sharp knife
  • Cutting board

Method:

  1. Prepare the vegetables: Wash and peel the potatoes and carrots. Cut them into coarse pieces (about 2-3 cm) to facilitate initial cooking.
  2. Separate cooking: In a large pot, bring plenty of salted water to a boil with a teaspoon of vinegar. Immerse the carrots and cook for about 5-7 minutes. Remove the carrots with a slotted spoon and set them aside. In the same water, add the potatoes and cook for about 10-15 minutes, or until tender but still firm (test with a fork). Drain them and let them cool slightly. If using fresh peas, blanch them for 3-5 minutes; if frozen, follow package instructions.
  3. The perfect cut: Once the potatoes and carrots have cooled slightly, cut them into very small, regular cubes (brunoise), about 3-4 mm. This is a crucial step for the final consistency! Do the same with the hard-boiled eggs, setting aside half for decoration. Finely chop the pickled gherkins, if using.
  4. Assemble: In a large bowl, combine the potatoes, carrots, peas, chopped hard-boiled eggs, and gherkins (if used).
  5. Dress with mayonnaise: Add the mayonnaise little by little, stirring gently with a spatula or wooden spoon. The goal is for all the vegetables to be well coated with mayonnaise, but without excess. You should achieve a creamy but not liquid consistency.
  6. Adjust seasoning: Taste and adjust salt and pepper. Remember that mayonnaise is already flavorful, so add salt sparingly.
  7. Resting is a must: Cover the bowl with plastic wrap and refrigerate the Russian Salad for at least 2-3 hours, or even better, overnight. This will allow the flavors to meld perfectly and the consistency to set.
  8. Serve with style: When ready to serve, transfer the Russian Salad to a serving dish. You can decorate with the remaining hard-boiled eggs, a few fresh parsley leaves, or a dollop of mayonnaise.

Tips and FAQs about Piedmontese Russian Salad

Here are some of the questions I'm most often asked, with my answers as a "guardian" of the kitchen!

  • Can I prepare Russian Salad in advance? Absolutely yes, in fact! As I explained, resting in the refrigerator is essential. You can even prepare it the day before and store it in an airtight container in the fridge.
  • Can I use store-bought mayonnaise? Of course, if time is short. The important thing is that it's of excellent quality. But I strongly encourage you to try making it at home at least once: the difference is huge!
  • How can I make it lighter? You can slightly reduce the amount of mayonnaise, or opt for a light homemade mayonnaise. Some add a small amount of plain Greek yogurt to lighten it, but this will slightly alter the traditional flavor.
  • Why is my Russian Salad watery? Most likely, the vegetables were overcooked and released water, or the mayonnaise was too runny. Make sure to drain the vegetables well and use mayonnaise with a firm consistency.
  • Can I add other ingredients? The traditional Piedmontese recipe is quite "pure." Some variations include tuna, boiled chicken, or diced cooked ham, but if you're looking for authenticity, I recommend sticking to this version.

There you have it! Now you no longer have just a recipe, but all the secrets to bring to the table a Piedmontese Russian Salad that tastes of home, tradition, and love. An appetizer that is a true embrace, capable of conquering even the most demanding palates.

Don't be afraid to experiment. Cooking is an act of creativity. But start from this solid base and you'll see that applause will not be lacking. You'll feel like a true chef, with the heart of a grandmother!

Have you tried our recipe? We are very curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram tagging @SearchRecipes. If you loved this Russian Salad, you can't miss our recipe for the Original Vitello Tonnato or another Piedmontese classic like Agnolotti del Plin.