Russian Salad filled Prosciutto Cotto Rolls are served as antipasto (appetizers) in Italy. These tasty bundles are filled with creamy mashed potatoes, peas, carrots and chopped giardiniera to create a surprisingly light and refreshing bite!
I had the pleasure of discovering these Russian Salad filled Prosciutto Cotto Rolls during a recent trip to Sicily. Also known as involtini di prosciutto cotto in Italian, they were served as antipasto and were light, refreshing and simply delicious! After all, what’s not to be liked about little bites filled with mashed potatoes!
This easy to prepare dish consists of slices of prosciutto cotto (ham) rolled around a creamy potato salad with peas and carrots and chopped giardiniera (Italian pickled vegetables). I decided to add freshly chopped herbs such as parsley and chives for a touch of freshness and to brighten up the flavors of the filling.
But the first thing I asked myself upon discovering what this recipe is called is what is Russian salad? 
What is Russian salad?
Russian salad, or insalata Russa, is a creamy, mayonnaise based potato salad usually containing peas and carrots; pickles; ham and hard boiled eggs. However, there are numerous variations that exist.
Russian salad can be quite laden with mayonnaise which I’m not a huge fan of. So you’ll notice I lightened it up adding only 3 tbsp of mayonnaise which is plenty for my taste!
This salad is an Eastern European specialty and quite popular throughout Italy. This tasty Italian variation on traditional Russian salad cleverly uses thinly sliced ham as a vessel for the salad thus turning it into the perfect finger food!
Now onto this quick and easy recipe! The following are step by step instructions with images to guide you through this recipe. You’ll find the complete printable recipe card at the end of this post.
How to make Russian Salad filled Prosciutto Cotto Rolls:
Begin by boiling peeled potatoes until tender. I used three large potatoes or about 1 1/2 lbs. Transfer to a bowl, mash them and add salt and pepper to taste. Let cool slightly before stirring in mayonnaise.
While the potatoes boil, blanch frozen peas and carrots, drain and set aside to cool. Chop giardiniera (Italian pickled vegetables). Chop fresh parsley and chives
Stir all ingredients into the mashed potatoes.
Lay a slice of prosciutto cotto slice flat on your work surface. Spoon a generous amount (about 2 heaping tbsps.) of potato mixture on the prosciutto cotto. 
Roll the prosciutto cotto around the potato filling and place seam side down on a serving platter.
Continue with the remaining ingredients. And that’s all there is to it! Chill before serving.
Tips and suggestions:
- Add herbs of your choice to brighten up the flavors of this dish.
- Try using mortadella instead of prosciutto cotto rolled around the potato mixture.
- These rolls are best enjoyed the day they are prepared otherwise the prosciutto cotto tends to dry out.
- If desired, the potato mixture can be prepared the day ahead and assembled the day of serving.
- The prepared rolls can be served drizzled with a balsamic vinegar reduction.
- Cut the rolls in half for finger food sized bites.
If you try out this recipe, let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!
Here are more antipasto recipes for you to check out!
- Spiralized Zucchini Ricotta ‘Meatballs’
- Grilled Eggplant Involtini
- Baked Mashed Potato Croquettes
- Baked Stuffed Zucchini Blossoms
- Italian Pickled Eggplant
Ingredients
- 10 slices prosciutto cotto cooked ham
- 1.5 pounds potatoes about 3 large potatoes
- 3 tablespoons mayonnaise (or more according to taste)
- salt and pepper to taste
- 2 tbsp. diced giardiniera (Italian pickled vegetables)
- 1/2 cup frozen peas and carrots blanched
- 1 tbsp. fresh parsley chopped
- 1 tbsp. fresh chives chopped
Instructions
- Boil the potatoes until tender. Transfer to a bowl and mash the potatoes. Season with salt and pepper. Let cool slightly before stirring in the mayonnaise.
- Stir in the remaining ingredients and mix well.
- Place a slice of prosciutto cotto on your work surface in a horizontal position. Place approximately 2-3 heaping tbsps. of the potato mixture on the lower end of the prosciutto cotto and roll tightly around the filling.
- Place seam side down on a serving platter. Continue with the remaining ingredients.
- Serve chilled.
Notes
- Add herbs of your choice to brighten up the flavors of this dish.
- Try using mortadella instead of the prosciutto cotto rolled around the potato mixture.
- These rolls are best enjoyed the day they are prepared otherwise the prosciutto cotto tends to dry out.
- If desired, the potato mixture can be prepared the day ahead and assembled the day of serving.
- The prepared rolls can be served drizzled with a balsamic vinegar reduction.
- Cut the rolls in half for finger food sized antipasto.
I love the internet!!!! I had these when I was about 8 years old on my visit to Sicily. My Uncle’s family had invited us over and served these as appetizers. I could not get the taste out of my head after all these years ( now 50)! I couldn’t explain it correctly to my family. So I was never able to replicate them. I’m so excited to try these!!! Thank you so much for posting this recipe and my blast from the past!
Hello Pauline, I too was impressed with this simple appetizer when I first came across it. How can you go wrong with a mashed potato filling, right! Hope you enjoy them!
❤️
Nadia, these appetizers look delicious! I ate Russian salad in Spain for the first time and loved it. Will you be adding these to your catering menu?
Thanks Liliana! I think I will include them.