Russian salad

Insalata Russa (Russian salad)

INGREDIENTS:

2 large red skin potatoes, scrubbed, cut into 1cm cubes

2 medium-sized carrots, peeled, cut into 1cm cubes

300g frozen peas

10g white wine vinegar (2.25 teaspoons)

2 tablespoons (40ml) extra virgin olive oil

4 eggs

12 salted capers, rinsed, drained, chopped

1 tablespoon flat-leaf parsley, finely chopped

Sea salt, freshly ground black pepper

1 plus cups of mayonnaise (bought or homemade)

METHOD:

Boil potatoes and carrots and allow to cool.  Ensure they are just right, do not over cook as you don’t want mash!. Cook peas separately.  Boil the eggs, they should be hard boiled.  Mix ingredients together once cooled and add mayonnaise.  You can make a homemade mayonnaise if you wish.  Either works well!  

And for decoration add some red peppers which were cooked in the oven, allowed to cool, skins removed and then delicately sliced.  Then add the steamed asparagus.  And there we have our insulata Russa in the colours of the Italian flag!