(39 Votes, average: 4,54 of 5)
Loading ...
How many salad versions Russian do you know? There are countless versions, all really delicious: with tuna, with prawns, with bell pepper, with cooked or raw carrot, with olives ... well today I bring you the version that we make at home, for me, without a doubt, the richest and delicious. And it is because it has a little trick, something that makes it special and with which people say "mmm this salad is delicious, what does it have?" ...
Do you want to know what that trick is? Well, something as simple as soaking the potatoes already cooked with the pickle broth. Weird right? Well, it is not noticeable, but it gives it a touch that makes it stand out from the typical Russian salads. Besides, also We will cook the potatoes well, whole and with their skin… To make salad we don't have to be in a hurry. So prepare it and let's see if it surprises you too !!
Table of Contents
Exquisite Russian salad
A different version of the classic Russian salad: juicy, tasty and exquisite, everyone will be surprised!
- Irene Arcas
- Kitchen: Spanish, International
- Recipe type: salads
- Calories: 275
- Rations: 6-8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 2 large potatoes with skin and of good quality
- 1 large carrot with skin
- 2 eggs
- 2 small cans of tuna in oil (80g each)
- 1 large sweet and sour pickle or 5 small ones
- 2 tablespoons pickle broth
- shawl
- mayonnaise to taste
Preparation
We put in a large pot plenty of water with salt and we cook the potatoes whole with their skin and the carrot. The potatoes will take a few 40 minutes (depending on the thickness), we turn it in half, and the carrot about 15 minutes. To know when they are, we prick them with a knife until it enters without resistance.
In a separate scoop we cook the eggs. We put the eggs in the saucepan, cover them with cold water and put them on the fire. We leave them to cook over medium-low heat, turning them from time to time a few 10-12 minutes.
We let the potatoes and carrots cool and peel them.
On a table we cut the carrot in small squares.
The potatoes are lightly mashed with the help of a fork. It should not be as a puree, but in irregular pieces.
We open the eggs in half, carefully remove the yolks (which we will reserve) and chop the whites as well.
In a salad bowl we put the potatoes, the carrot, the chopped pickles and the eggs already chopped.
Now we add the two tablespoons of pickle broth and a pinch of salt. We stir well.
We place the yolks on top and reserve.
We cover the salad bowl and let it rest in the fridge for 4-8 hours. Better if it's all night.
Now add the tuna drained (we drain it almost completely, but leave a bit of oil).
We add tablespoons of mayonnaise until it is to our liking. I don't usually add a lot, which is more like a runny, because later we are going to cover it with more mayonnaise and if it has too much it can be a bit heavy to eat.
We planted as we like, if it is in a source or in individual portions or with rings to plate ... and cover with a thin layer of mayonnaise.
We crumble the yolk with your hands as decoration and ready to eat!
Be the first to comment