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Russian Salad

Creamy, tasty and perfect for sharing, this Russian salad reaches another level when made with a good Extra Virgin Olive Oil.
Course Main Course
Cuisine Mediterranean
Total Time 35 minutes
Servings 4

Ingredients

  • 5 Potatoes
  • 4 Carrots
  • 4 Eggs
  • 2 cans Tuna
  • 200 g Peas
  • Salt To taste
  • 1 Egg
  • 400 ml EVOO Marqués de Prado
  • 3 tbsp Water
  • 1 tbsp Vinegar
  • Salt To taste

Instructions

  • Make the mayonnaise
    Put the egg, salt, water, vinegar and oil into the blender jug. Blend at the bottom of the jug without moving, then slowly move it up and down until it emulsifies.
  • If the mayonnaise doesn't emulsify the first time, add an extra egg yolk and blend again from the bottom of the jug.
  • Boil the 4 eggs for 10 minutes and chop them.
    Peel and chop the potatoes and carrots. Boil them in salted water with 2 tablespoons of EVOO for 15 minutes. Drain and leave to cool.
  • Boil the eggs
    Boil the 4 eggs for 10 minutes and chop them.
  • Assemble the salad
    In a serving dish, mix the potato, carrot, peas, chopped egg and tuna. Add the mayonnaise and fold everything together gently.

Notes

  • We chose Marqués de Prado because it is a mild and sweet EVOO, ideal for smooth sauces such as mayonnaise, béchamel or carbonara.
  • It keeps well for 2-3 days in the fridge, tightly covered.
  • For a lighter version, replace some of the mayonnaise with Greek yoghurt.
  • For a different touch, add some cooked prawns or piparras (pickled green chillies) on top when serving.