Russian Salad
This colorful and creamy potato salad is a satisfying blend of tender potatoes, sweet carrots, and peas tossed in a homemade mayonnaise dressing, enriched with hard-boiled egg and flaky tuna. Perfectly balanced in flavors and textures, this dish makes for a delightful appetizer or side dish.
— Constant Cookbook
Ingredients
- 400 gr potatoes
- 200 gr Carrots
- 125 gr tinned peas
- 1/2 tin of sweet red pepper
- 2 eggs
- Salt
- For the Mayonnaise
- 3 egg yolks
- 200 ml. olive oil
- 1/2 lemon or 1 spoonful of vinegar
- Salt
Instructions
- Peel the potatoes and carrots, cut them into small cubes and boil them in water and salt for 15 minutes until they are soft but still firm; drain and leave to cool down. Boil the eggs in water with a pinch of salt for 10 minutes.
- Put the eggs, lemon juice, salt and a drizzle of olive oil in the blender, and start beating all while pouring in olive oil until you are left with a thick mayonnaise, taste and season if necessary.
- Mix the potatoes, carrots and peas together, add the hard-boiled (peeled and chopped) egg, add the flaked tuna fish (save a small amount for garnish) and cover with the mayonnaise, stir well and place in the refrigerator.
- Serve the salad on apperitif spoons garnished with tuna flakes and a strip of sweet red pepper.
Yield
Serves 8
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