Salads
Russian salad
The Spanish tapa bar classic: potato, carrot, egg and tuna bound in mayonnaise. Best served well chilled.
- 45 min20 prep · 25 cook
- EasyDifficulty
- 730 kcalper serving
Ingredients
4 servings
- Potatoes600 g
- Carrots2
- Peas100 g
- Eggs3
- tuna in olive oil (80 g)2 cans
- Mayonnaise250 g
- Pitted green olives50 g
- Roasted red pepper1
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Boil the potatoes and carrots in their skins in salted water until tender.
- 2
Boil the eggs for 10 minutes and the peas for 3, then cool them in cold water.
- 3
Peel the potatoes, carrots and eggs and cut them into small dice.
- 4
Mix with the peas, the drained tuna and most of the mayonnaise. Taste for salt.
- 5
Spread on a plate, cover with the rest of the mayonnaise and decorate with olives and pepper strips.
- 6
Chill in the fridge before serving.
Tips and questions
- How long does it keep?
- Up to 2 days covered in the fridge. Don’t leave it out at room temperature for long because of the mayonnaise and eggs.
- Can I freeze it?
- No. The mayonnaise splits and the potatoes turn grainy and watery when thawed.
- Why does my potato salad turn mushy?
- Overcooked potatoes or mixing them while hot. Cook them just until a knife goes in and let them cool completely before adding mayonnaise.
Timer
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
