Russian salad, a refreshing dish like no other

This is a perfect Russian salad recipe to combat the heat. When the temperature rises, the body craves fresh and light dishes, and this dish is one of the most consumed summer plates. Did you know that the real Russian salad is called Olivier salad? In Spain, the Russian salad can be prepared with a wide variety of ingredients, even with herring.  However, the traditional Russian salad will always include potatoes and other vegetables that you can change depending on your taste. And, of course, it is mixed with mayonnaise, either homemade or from the bottle.

Background: In its beginnings, this dish was known as an Imperial Russian salad in Spain, a gourmet recipe composed of partridge, salmon and caviar. Eventually, its successor, the Russian salad recipe, triumphed. Its ingredients were the available and economical vegetables. Now the Russian salad is the triumphant tapas of the bars and a good dish to share among friends.

Ingredients for the Russian salad recipe

  • Potatoes (2 or 3)
  • Eggs (2)
  • Carrots (4)
  • Peas (3 tablespoons)
  • Tuna (2 cans)
  • Mayonnaise (to taste, at least 1 bottle)
  • Salt
  • Olives (to decorate)
  • Parsley

How to make it: Russian Salad

  1. For starters, thoroughly wash the potatoes and carrots under the tap. Put a saucepan with water on the stove and when the water is boiling, add the above ingredients. Letting them cook for 30 minutes is enough.
  2. In another saucepan, you can boil the eggs. When you’re ready, drain the water.
  3. It’s time to peel the potatoes, carrots and the eggs. Wait a bit while they all cool so you don’t get burned.
  4. Now comes the time to cut the potatoes and the egg into squares. Carrots will also be better if you chop them into smaller pieces.
  5. In a container with a bottom, like a bowl, throw the above ingredients together with the tuna and peas.
  6. Pour the mayonnaise into the bowl and mix until you get a more or less compact salad, depending on your preference.
  7. You can cut the olives in half and decorate the Russian salad.

Text: María Jesús Colombo

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