Russian Salad Recipe
OIL USES: Season & Dressing
INGREDIENTS
SERVINGS: 4
- 5 potatoes
- 3 carrots
- 3 cups fresh or frozen peas
- 1 small tin morrón peppers
- 4 organic boiled eggs (three for the salad and one for decoration)
- 1 cup tuna in olive oil
- 16 Green Olives
- 1 cup Goya Extra Virgin Olive Oil
- 0.5 cup Sherry Vinegar “al Pedro Ximenez”
- 1.5 cup mayonnaise
PREPARATION
1
Clean the potatoes, slice them into quarters and boil them in a pan with water and salt along with the whole peeled carrots. Boil for 20 minutes until they are soft. Drain, adding a dash of extra virgin olive oil.
2
Boil the peas for 5 minutes, check how tender they are, drain and pour into a bowl with water and ice to stop them cooking further. Do not add salt during boiling to maintain their bright green color. Set aside.
3
At the same time in another pot, boil the eggs in water with a dash of vinegar for 12 minutes.
4
Once cool, chop the potatoes, carrots and 3 of the eggs into cubes.
5
Add the crumbled tuna, olives, peas, morrón peppers (leave a few strips for decoration) 5 heaped tablespoons of mayonnaise, and olive oil, vinegar and salt.
6
Put the salad in a bowl and cover with mayonnaise, decorating with strips of pepper, olives and sliced boiled egg.
7
Leave to cool until serving.
