Do you like vegetables? Or do you prefer vegetables? Well, we have an exquisite recipe for you to accompany a good plate of food with chicken, such as the Russian salad; Follow our article and don't miss it.
The Russian salad is known worldwide for its exquisite flavor.
Russian salad
The usual recipe for Russian salad with carrot, potato, tuna and egg with mayonnaise can be commercial or homemade. This dish serves as a simple starter that can be prepared a day before and before serving, mayonnaise is added.
As its name indicates, the salad is originally from Russia; reference is made to different theories in relation to its origin. There are different stories of its origin, however, the prevailing image is that the original and best-known formula was first processed in Moscow by a Franco-Belgian chef named Lucien Oliver.
Dear reader, we suggest you read our article on guacamole recipe and you will be able to know another new recipe with vegetable ingredients, nutritious and truly delicious.
Ingredients for people 4
- 2 eggs
- 20 stuffed olives
- 3 potatoes or a weight of 450 grams
- Carrots 4
- 3 tablespoons canned peas
- 2/4 of homemade mayonnaise
- 2 cans of tuna in oil (200 g)
- salt and parsley to taste
How to prepare the Russian salad
The potatoes should be cleaned and the skin left, cook over low heat in a pan with cold water; peel the carrots and add them together the potatoes. This cooking process should be left for a period of twenty-five minutes.
After twenty-five minutes of cooking, you should add the eggs with the shell, a teaspoon of salt and let it continue cooking for approximately ten to twelve minutes.
Once the cooking time has elapsed, the water should be drained and the food should be left to rest; set aside the carrots on a plate, peel the eggs and potatoes.
Then cut the potatoes and eggs into cubes, the carrots should be chopped lengthwise into four long pieces. Next, the pieces should be grouped and cut vertically until you get small pieces.
The olives should be cut in two, in half, and then chopped thin. Grab the potato, carrot, egg and olives in a large bold container, then add the peas and the tuna all undone.
After resting all the ingredients and the Russian salad is going to be served, the mayonnaise must be incorporated. Mix all the ingredients gently so as not to burst them.
Place the point of salt, test the touch it has to know if you add a little more; serve the salad and garnish with the sprig of parsley. Taste, season with salt and serve. Garnish with a parsley branch.
Recommendations
On this occasion, when the potatoes were to be parboiled, vinegar was not added to the water because since it will be used for the salad, it does not matter if the potato bursts.
The spoon with which the salad will be stirred and served must be a wooden paddle; since the wood neutralizes the smells and flavors of each ingredient and therefore preserves them.
Grandma's advice, that only one person will be the one to stir and serve the salad, is a secret of durability of the ingredients already cooked. In the event that there is leftover salad, it is necessary to take it to the refrigerator to preserve its flavor.