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(Spanish!) Russian Salad

 


This recipe demonstrates how to make your own  mayonnaise, but  you can always use ready made versions, especially over the summer months (fresh mayonnaise goes bad very quickly in hot weather).  Despite having Russian roots, it is actually a very popular dish in Spain!


Ingredients

3 eggs
100 ml Olive Oil  (I use Spanish extra virgin, but other types should be fine)
100ml sunflower oil
2 large potatoes
5 carrots(4.5 to be boiled, half to grate)
2 handfuls of peas (approx.)
2 handfuls of green olives (approx.)
1/2 teaspoon lemon juice, some lemon zest
1 tinned tuna, or 2 small tins (conserved in olive oil would be better)
1 canned red peppers (optional)


1. Mayonnaise preparation - you will need a hand blender mixer. Crack an egg in the hand blender mixer cup (or any similar long/tall container), adding a pinch of salt over the egg yolk. Add the olive oil and sunflower oil.
2. Follow the below 3 steps:
I Place the hand blender at the bottom of the cup, and process for 10 seconds.
II Next, lift the hand blender up  (slightly above the bottom), and process for another 5 seconds.
II Continue processing, moving the hand blender up and down slowly until the mayonnaise reaches the correct consistency. This could take another 10 seconds, but check to ensure the mayonnaise is thick and emulsified.
3. Add  lemon juice and some lemon zest to the mayonnaise, mix well with a teaspoon.




4. Next, wash and peel the potatoes and carrots. Bring water to a boil in a saucepan and cook them for 25-30 minutes until soft. (The carrots may need less time so you can add them in 5 minutes later).
5. Cook the peas in another saucepan with boiling water for about 10 minutes until they are soft.
6. Also in a  third saucepan, bring water to a boil and cook 2 eggs for about 15-20 until hard-boiled.
7. Drain the potatoes, carrots and peas. Place the boiled eggs in cold water to cool. Dice the potatoes and carrots once cooled down.


8. Separate the yolks and egg whites from the 2 boiled eggs. Place the  yolks in a large bowl and crush with a fork.
9. Dice  one of the egg whites and half  of the green olives
10. Above the yolks in the bowl, add the diced potatoes, carrots, diced egg white, peas, olives and tuna.
11. Mix the ingredients thoroughly, adding 2/3 of the mayonnaise and salt. Even out the surface once mixed.

 


 


 


12. Add the remaining 1/3 mayonnaise above and spread it out evenly.
13. Cut the other boiled egg white and some more green olives in nice slices.
14. Decoration stage - nicely decorate the top with the sliced egg whites, olives, grated carrot and some canned red peppers (I haven't used red peppers here).

 

 


15. Refrigerate for a few hours before serving.




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