Today we prepare a delicious Russian salad with prawns and tuna, a variation of the classic recipe for this cold salad that, in addition to the usual ingredients, will include prawns and asparagus, delicious!
The step-by-step recipe, shared is super easy to prepare and very tasty, so go ahead and cook with us a super delicious dish, perfect for summer days and family meals. The Russian salad will never go out of style, especially if it is a Russian salad with prawns.
Ingredients to make Russian salad with prawns:
- 7 potatoes
- 4 tablespoons of mayonnaise
- 6 Prawns or Prawns
- 1 handful of olives
- 2 cans of Tuna
- Asparagus
- 1 can of roasted peppers
- 3 eggs
- 1 pinch of salt
How to make Russian salad with prawns:
First we prepare all the ingredients. Keep in mind that if the potatoes are large you can use less and as for the mayonnaise.
To cook the prawns, put 3 fingers of water in a pressure cooker and add a handful of salt. When the water starts to boil, add the prawns. We leave them for 2 minutes, lower the heat and remove them with a scraper.
Then we cook the eggs and potatoes. To do this, we peel our potatoes and add them to the same water that we have boiled the prawns. Wash the eggs and pour them together with the potatoes.
Cover the pressure cooker and leave it whistling for 8 minutes. We turn it off, and wait for it to loosen up before removing the valve. Once all the steam is released, pour everything into a colander and let cool.
Tip: It is very important that the water always covers the potatoes, otherwise they could burn. We also leave the potatoes whole, so they will retain their entire flavor.
Optional. Peel the prawns, make a slight incision in the loin and with the help of a fork or a toothpick, remove the intestines.
When the potatoes are already at room temperature, we chop them into small pieces or if you prefer, you can also mash them. We place them directly in the bowl where we will prepare our Russian salad.
We begin to assemble the salad and add the drained cans of tuna on top, the mayonnaise to taste and the boiled eggs without the yolk, only the white part, finely chopped.
Mix everything until the ingredients are evenly distributed. We check the seasoning of the salad and add a pinch of salt if necessary. Then, we put the asparagus to taste and the strips of roasted peppers on top. Reserve. These last two ingredients are for decoration so they are optional.
To finish with our prawn and potato salad, we crush the cooked yolks with the potato masher or pass them through the Chino.
When presenting our Russian salad with prawns, we place the yolks, prawns and olives that we want on top. Clever!! This cold salad can also be eaten warm, however we like it. To enjoy!!
