A classic starter of Piedmontese cuisine, already served at the Savoy court in the 19th century: Russian salad.
The ingredients are very simple: peas, potatoes and carrots cut into small cubes, boiled and left to cool. To these are added chopped hard-boiled eggs and, if desired, thinly sliced pickled gherkins. Everything is mixed with mayonnaise. It is left to rest in the fridge for at least one night before serving and the serving dish can be decorated as desired. For a modern and tasty twist on the traditional recipe, crumbled tuna in oil is added.
Curiosity, why is it called 'Russian salad'? Two hypotheses about it. The first is that the chef of the Savoy court invented the dish in honour of the Tsar of Russia who was visiting the Savoy Kingdom. The second hypothesis is that the original recipe was invented by a chef in Russia and then caught on in Piedmont.
Precisely because the recipe is so deeply rooted in Piedmont, the dish is also known as Piedmontese salad.