Russian Salad

This is a Spanish dish, despite its name. I do not think that Russians know this salad but who knows!
You can find Russian Salad in every Spanish bar. It is one of those everyday tapas. When I talk about Spanish bars I should make clear that they are different from what, for example, an American bar is. Spanish bars, the bars I am talking about, are tapas bars. Places where you can drink some beer or some wine and eat some delicious tapas.
And one of those tapas is Russian Salad. The typical Spanish bar is not one of those pretentious Tapas Bars you find outside Spain. Anyway, let us prepare some Russian Salad.

Ingredients:

Basically a Russian Salad is sort of an American Potato Salad but with more ingredients. You can use fresh vegetables or frozen ones. The frozen vegetable bags you can buy at supermarkets are quite good to start with. None the less I will tell you the ingredients for a fresh Russian Salad.

1 cubed boiled potato
1 cubed boiled carrot
¼ cup cooked corn
¼ cup cooked green beans
¼ cup cooked butter beans
¼ cup green onions
¼ cup chopped lettuce
2 tablespoons roasted chopped red pepper
2 tablespoons chopped dill pickle
1 tablespoon chopped tomato
1 teaspoon chopped garlic
1 chopped hard-boiled egg
1 3-ounce tuna can
Some salt
Some mayonnaise sauce

Those are some ingredients you can use in your Russian Salad. In Spain people always use green peas but I do not use them because my wife does not like them much. In fact I should say that she hates green peas. What a pity! Tomato and beans are not used either. You can add some green olives, celery… You know you are the boss in the kitchen.Preparing Russian Salad is very easy. You just have to boil the vegetables that need to be boiled, that is to say, potatoes, carrots, corn and beans. Of course, if your vegetables are fresh and not frozen, it will take longer. Bear that in mind. The important thing is that all those vegetables are well boiled. Once you have your vegetables ready, drain them and then mix them with the tuna, the egg, the pickle, the red pepper, the green onions, the garlic and the lettuce. Mix well, add some salt to taste and finally mix with some mayonnaise sauce. Do not put too much sauce. We do not want it to be too oily so if this is your first Russian salad, add the mayonnaise little by little. Cool your Russian Salad for some time in the fridge and then it will be ready to eat.

This is similar to one a Czech friend made, so maybe it really is Russian.

I use this recipe to make this dish, wanna try?

Ingredients

* 4 eggs
* 4 medium whole potatoes
* ¾ cup peas (canned or frozen steamed)
* ½ cup carrots (canned or frozen steamed), diced
* ¼ cup canned or roasted red bell pepper, peeled and chopped
* ½ cup canned white asparagus, drained, diced
* 1 (16 ounce) can tuna in olive oil, do not drain as olive oil is tasty
* ½ cup green pitted olives, chopped
* 1 to 2 cups mayonnaise, or as needed
* ½ tsp sweet paprika for dusting (can be ommited)

Directions

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15 minutes. Remove from hot water, cool, and peel.
  2. If using raw vegetables, steam until firm, drain and reserve.
  3. Boil potatoes in their skins for 15 to 20 minutes, or until tender. Drain and cool, then peel and dice.
  4. In a big bowl flake tuna. Add potatoes and the rest of ingredients, except mayonnaise. Add salt to taste.
  5. Spread enough mayonnaise just to add moisture, about 1 cup, reserving 1 cup for garnish. Mix well.
  6. Chop two eggs and carefully fold in the potato and veggies mixture.
  7. Arrange the salad on a big shallow serving plate, giving it a nice oval or round cake shape.
  8. Spread enough mayonnaise on top to cover, same as frosting a cake.
  9. Slice reserved 2 boiled eggs and nicely arrange on top, as well as some cherry tomatoes, red bell pepper stripes, olives and greens for garnish.
  10. Dust with paprika if you like.
  11. Chill for at least 1 hour before serving. It must be served cool. Keep tightly covered in the fridge for 3 or 4 days. It gets even better the following days.
  12. If you want to make a typical Spanish “tapa”, just thinly slice a crusty style baguette and mound some ensaladilla on top of each slice.