The RUSSIAN SALAD WITH TUNA AND EGGS is a fresh and tasty appetizer that harmoniously combines flavors and textures. This easy-to-prepare recipe is based on simple ingredients, transforming potatoes, carrots, and peas into an explosion of colors and flavors.
Additionally, if you are in a hurry, use store-bought mayonnaise or you can prepare it yourself with my simple recipe. For a lighter version, choose yogurt mayonnaise without oil. The result will amaze you.
Once ready, it can be used to fill puff pastry cups, sandwiches, or it is perfect to serve in pretty single-serving glasses accompanied by Christmas breadsticks with pesto.
And for a perfect aperitif, also try
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 potatoes
- 2 carrots
- 3.5 oz peas (frozen)
- 7 oz mayonnaise
- 2 eggs
- 2.8 oz tuna in oil
Tools
- Pots
- Bowl
Steps
Start by peeling the potatoes and carrots and cutting them into very small cubes.
In a large pot, boil the potatoes and carrots in salted water until they are tender but still firm to the bite. Add the peas in the last 3-4 minutes of cooking. Drain the vegetables and let them cool.
In another pot, boil the eggs until hard.
It takes 7/8 minutes from the start of boiling. Drain them, cool them under cold water, and peel them.
In a large bowl, combine the potatoes, carrots, peas, drained tuna, and hard-boiled eggs cut into pieces. Pour the mayonnaise and mix gently until all ingredients are well combined.
Cover the Russian salad with cling film and let it cool in the refrigerator for at least an hour to allow the flavors to blend. Before serving, garnish with fresh chopped parsley or fresh mint leaves.
You might be interested in Glasses with Chicken and Peas
Storage and Tips …
Store in the fridge in an airtight container
Serve cold
Consume within 2/3 days
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