Russian salad
6 servings
120 minutes
Russian salad, despite its name, is a popular dish in Spanish cuisine. Its roots lie in the tradition of preparing cold appetizers that should be both nutritious and refreshing. This salad combines the tender texture of potatoes, sweet carrots, creamy eggs, and salty olives with the softness of canned tuna. Green peas add a touch of freshness while mayonnaise binds all the ingredients together to create a harmony of flavors. Garnished with egg, olives, and pickled peppers, it not only pleases the eye but also makes an excellent addition to a festive table or a light summer lunch. It can be served as a standalone dish or as a side to meat or fish. Russian salad embodies simplicity and sophistication that make it beloved worldwide.
1
Boil potatoes and carrots in their skins until soft.
- Potato: 3 pieces
- Carrot: 1 piece
2
Cool, peel, and cut into small cubes.
- Potato: 3 pieces
- Carrot: 1 piece
3
Boil the eggs for 10-12 minutes, plunge them into cold water. Peel and cut into cubes.
- Chicken egg: 2 pieces
4
In a bowl, mix potatoes, carrots, green peas, eggs, tuna, chopped olives, and salt with pepper. Add mayonnaise and stir.
- Potato: 3 pieces
- Carrot: 1 piece
- Canned green peas: 2 tablespoons
- Chicken egg: 2 pieces
- Canned tuna: 200 g
- Olive: 12 pieces
- Salt: to taste
- Ground black pepper: to taste
- Mayonnaise: 200 g
5
Place in a salad bowl and garnish with boiled egg, olives, and pickled pepper.
- Chicken egg: 2 pieces
- Olive: 12 pieces