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Salad

Russian Salad

Holy Grail of Russian Salad

The Russian salad is a classic dish of Spanish cuisine, composed of potatoes, carrots, peas, hard-boiled eggs and mayonnaise.  It is a cold and versatile salad that is served as a starter or accompaniment to many meals.  Its mild flavor and creamy texture make it popular throughout the country.

Ingredients:

• 4 medium potatoes

• 2 carrots

• 100 grams of cooked peas (can be frozen or canned)

• 4 hard-boiled eggs

• 200 grams of cooked ham (optional)

• 200 grams of mayonnaise

• 2 tablespoons sour cream (optional)

• 2 teaspoons of mustard (optional)

• Salt and pepper to taste

• Olives stuffed with anchovies to decorate (optional)

The Russian salad is refreshing and versatile, perfect as a side or appetizer.  Enjoy preparing it at home!

Preparation:

• Cook the potatoes and carrots: Wash the potatoes and carrots and put them in a large pot with cold water and salt.  Bring to a boil and cook until tender but not falling apart (about 15-20 minutes).  Drain them and let them cool completely.

• Cook the eggs: Boil the eggs in a separate pot for about 10-12 minutes.  Then, cool them under cold water, peel them and chop them into small pieces.

• Prepare the additional ingredients: If you are using cooked ham, cut it into small pieces.

• Prepare the sauce: In a large bowl, mix the mayonnaise with the sour cream and mustard if desired.  Mix well until you obtain a homogeneous sauce.  Add salt and pepper to taste.

• Cut the potatoes and carrots: Peel the potatoes and carrots, then cut them into small cubes.

• Mix all ingredients: In a large bowl, combine the potatoes, carrots, cooked peas, chopped hard-boiled eggs, and ham (if using).  Add the prepared sauce and mix everything gently so that the ingredients are well coated with the sauce.

• Refrigerate: Cover the bowl with plastic wrap and refrigerate the Russian salad for at least 2 hours before serving, so that the flavors mix and the salad is cold.

• Serve: When serving, decorate with olives stuffed with anchovies if you wish.

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