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We are ending the summer, but at home we like to prepare salad throughout the year. In summer as a main dish and in winter more as a starter or snack. The Russian salad with prawns What I teach you to prepare today is the recipe that we prepare at home many times. It is very complete and at home everyone loves it because there is some ingredient that is their favorite. Perhaps the one that convinces them the least are peas, but adding them in this recipe they eat them without realizing it and it is an easy way to incorporate legumes into our diet.
Russian salad with prawns
Rich, rich ... Russian salad recipe my way!
- Barbara Gonzalo
- Kitchen: Spanish, International
- Recipe type: incoming
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1/2 kg of potatoes
- 2 eggs
- Carrots 2
- a handful of frozen peas
- 8-10 cooked prawns
- 1/2 can of sweet corn
- 2 cans of canned tuna
- Olives stuffed with anchovy
- homemade or industrial mayonnaise
- shawl
Preparation
Cook the eggs in water for 10-12 minutes. Cool and reserve.
Peel the carrots and potatoes. Cut the potatoes in half and the carrots into 4-5 pieces.
In a saucepan with plenty of water and a little salt, cook the potatoes together with the carrots. The time will be about 20-25 minutes, depending mostly on the type of potatoes.
When there are about 5-7 minutes for the potatoes to cook, add the peas.
Drain very well and let cool.
Once cool, dice the potatoes and the carrots into small pieces. Place in a bowl along with the peas.
Add one of the chopped eggs, the other I usually reserve to decorate.
Also add the sweet corn and tuna.
Then add the prawns and the olives in small pieces (save some whole for decoration).
Mix all the ingredients well and allow to cool well in the fridge until ready to eat.
Finally, it only remains to add the mayonnaise (amount to suit each one), plate, decorate and serve!
