Despite its origins in Moscow circa 1860, Russian salad is now widely recognized as a classic Spanish dish. While it was once an upscale delicacy made with extravagant ingredients like caviar, crayfish, and grouse, it has since evolved to include simpler and more accessible ingredients. The key to a great Russian salad lies in a good homemade mayo, although store-bought mayo works as well. This recipe is versatile and allows you to utilize any leftover potatoes, celeriac, roast chicken, ham, or prawns you have on hand.
Russian Salad
Prep: 15 minutes
Cook: 25 minutes
Serves: 4-6
To make your own mayonnaise, blend a large free-range egg yolk with two teaspoons of white-wine vinegar and seasonings. Gradually whisk in 120-150ml of olive oil until the mixture emulsifies into a thick mayo. Then, add a squeeze of lemon, a drizzle of extra-virgin olive oil, and adjust the seasoning. Any unused mayo for the salad can be stored in a sealed jar in the fridge for three to four days.
2 medium eggs
300g red-skinned potatoes (preferably slightly waxy ones), peeled and cut into 1cm cubes
Salt and black pepper
1 medium carrot, trimmed, peeled, and cut into 1cm cubes
80g frozen peas
5 cornichons, drained and chopped
8 green olives, pitted and chopped
1 tbsp capers, drained, rinsed, and roughly chopped
1 x 220g jar of high-quality, sustainable tuna in olive oil
2.5 tbsp of good mayonnaise (refer to recipe introduction)
4 slices of sourdough bread
1 roast red pepper, thinly sliced
Extra-virgin olive oil, for serving
Place the eggs in a pan of cold water, bring to a boil, and cook for six minutes. Drain, transfer to a bowl, cover with cold water, and set aside.
Meanwhile, place the potatoes in a pan of cold, salted water, bring to a boil, and simmer for four minutes. Drain well. In another pan of unsalted water, bring it to a boil and add the carrot. Cook for two to three minutes, then add the peas for the final minute. Drain and place them in a bowl with the potatoes.
Peel the eggs, chop one of them, and slice the other. Add the cornichons, olives, and capers to the bowl of potatoes and toss to combine. Gently drain the tuna, retaining some of the oil from the can. Break up the fish with a fork and fold it into the potato mixture along with the mayo and chopped egg. Adjust the seasoning.
Toast the bread and cut it into small pieces. Spoon the salad into a serving bowl, top with sliced roast pepper and egg, season with plenty of black pepper and a generous drizzle of extra-virgin olive oil. Serve with the toasts.
Denial of responsibility! VigourTimes is an automatic aggregator of Global media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, and all materials to their authors. For any complaint, please reach us at – [email protected]. We will take necessary action within 24 hours.
