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Ensaladilla Rusa

Yields4 ServingsPrep Time35 mins

So-called Russian salad was frequently just a can of mixed vegetable in mayonnaise and this, sadly, did nothing for its reputation. The original Russian Olivier salad takes considerably more effort, but that will prove worthwhile for this classic dish. Though not traditional, ham or tuna are optional additions and stuffed olives make a nice garnish.

 3 medium potatoes peeled and cut into small cubes
 4 large salad tomatoes finely chopped
 1 large carrot peeled if necessary
 3 large free-range eggs
 3 pickled gherkins chopped
  small white onion chopped
  4 tablespoons of small peas(optional)
 250ml of mayonnaise
 1 tablespoon of Dijon mustard (or similar)
 pinch of sea salt
 pinch of black pepper
1

Boil the eggs for ten minutes, allow to cool, peel and cut into cubes.

2

Place the potatoes and carrot in a pan of water, bring to a boil and simmer until tender when tested with the point of a knife. Allow to cool and then cut the carrot into cubes.

3

In a large bowl, combine the mayonnaise, mustard, salt and pepper.

4

Add all the other ingredients and gently mix together.

 

5

Chill, and serve.

Nutrition Facts

4 servings

Serving size