Russian Salad (Insalata Russa) from Verdura

A delicious salad of beets, beans, potatoes, carrots, capers and cornichons.


  • 3 small beets, tops trimmed down to 1"
  • 2 potatoes
  • 1/4 pound green beans
  • 1/4 pound wax beans
  • 2 small carrots, trimmed and peeled
  • 2 Tablespoons minced cornichons
  • 3 Tablespoons capers
  • 3 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • salt and pepper to taste
  • mayonnaise
  • lemon juice
  • 3-4 anchovies, finely chopped optional


  • Separately boil the beets and potatoes until tender. Drain and cool, then peel.
  • In separate pots, cook the green beans, wax beans and carrots in salted water until tender, then drain.
  • Dice the cooked vegetables. You want fairly small pieces.
  • Add the cornichons, capers, olive oil, vinegar, salt and pepper.
  • Estimate how much mayonnaise you'll need to bind the vegetables together and mix some lemon juice into the mayonnaise, then stir this into the vegetables.