A Refreshing Spin on Tradition: Mediterranean-Inspired Russian Salad
The Russian salad is one of the most well-known dishes in Spain; no tapas bar does not feature it on its display. It became popular in the early 20th century in Russia, thanks to the creation of a French chef.
The Russian salad recipe I’ve prepared today is a lighter version than the original, with more vegetables than potatoes and featuring many Mediterranean ingredients such as tuna or piquillo peppers. I recommend that unless you have to cook for 12 people, you make it yourself; frozen options lack flavor and nutrients since, for the most part, the easy-open pouches provide more potatoes than vegetables.
Mediterranean-Style Russian Salad Recipe
- 2 potatoes
- 2 carrots
- 250 g canned peas can be frozen or fresh
- 1 can tuna
- 4 piquillo peppers
- 1 can anchovies (optional
- Peel and dice the carrots and potatoes into small cubes, then boil them for 15 minutes.
- Drain the peas and add them to the pot with the potatoes and carrots. Wait for 5 minutes.
- Drain the vegetables.
- Mix the cooked ingredients with tuna, piquillo peppers, and anchovies.
- To make homemade mayonnaise, you'll need 1 room-temperature egg, 1 glass of olive oil, and salt. Add all three ingredients to the tall container of the blender and mix at high speed. Do not stop or turn off the blender until the mayonnaise is ready; otherwise, it may spoil.
To make homemade mayonnaise, we need 1 egg at room temperature, 1 glass of olive oil, and salt. Add the three ingredients to the tall glass of the blender. Mix at maximum speed. Do not remove or turn off the blender until the mayonnaise is done! Otherwise, it will spoil