Russian SaladFrom inmaculada 9 years ago
- 4 eggs shopping list
- 4 medium whole potatoes shopping list
- ¾ cup peas (canned or frozen steamed) shopping list
- ½ cup carrots (canned or frozen steamed), diced shopping list
- ¼ cup canned or roasted red bell pepper, peeled and chopped shopping list
- ½ cup canned white asparagus, drained, diced shopping list
- 1 (16 ounce) can tuna in olive oil, do not drain as olive oil is tasty shopping list
- ½ cup green pitted olives, chopped shopping list
- 1 to 2 cups mayonnaise, or as needed shopping list
- ½ tsp sweet paprika for dusting (can be ommited) shopping list
How to make it
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15 minutes. Remove from hot water, cool, and peel.
- If using raw vegetables, steam until firm, drain and reserve.
- Boil potatoes in their skins for 15 to 20 minutes, or until tender. Drain and cool, then peel and dice.
- In a big bowl flake tuna. Add potatoes and the rest of ingredients, except mayonnaise. Add salt to taste.
- Spread enough mayonnaise just to add moisture, about 1 cup, reserving 1 cup for garnish. Mix well.
- Chop two eggs and carefully fold in the potato and veggies mixture.
- Arrange the salad on a big shallow serving plate, giving it a nice oval or round cake shape.
- Spread enough mayonnaise on top to cover, same as frosting a cake.
- Slice reserved 2 boiled eggs and nicely arrange on top, as well as some cherry tomatoes, red bell pepper stripes, olives and greens for garnish.
- Dust with paprika if you like.
- Chill for at least 1 hour before serving. It must be served cool. Keep tightly covered in the fridge for 3 or 4 days. It gets even better the following days.
- If you want to make a typical Spanish “tapa”, just thinly slice a crusty style baguette and mound some ensaladilla on top of each slice.
The Cookinmaculada Palma De Mallorca, ES
The Rating1 people
This actually sounds A LOT like a typical Russian salad! Believe me, I'm from Russia, and we make a lot of similar stuff! I bookmarked this and will try soon, thanks!juels in Clayton loved it