If there is a dish that we all know, it is the recipe for the traditional Russian salad. However, no two salads are the same, nor is it easy to agree on what ingredients the “original” Russian salad contains or does not contain. Inspired by this dish I share a Russian salad with variants of some ingredients that I don’t dare to call Russian salad because I have prepared it with what I had at home, and it was so good that we have repeated it on more occasions. I hope you like it too and you are encouraged to prepare it yourself.
Ingredients to make Russian salad with variants:
• 4 medium potatoes
• 1 medium onion
• 3 cans of prickly pear in oil
• 1 can of pitted green olives
• 12 supreme sticks
• 6 tablespoons of mayonnaise
• 1 pinch of salt
• 1 pinch of black pepper
• 2 eggs
How to make Russian salad with variants:
We start by peeling the potatoes and breaking them into small pieces. Put them in a saucepan and cover them with water. We put them on the fire and when they start to boil we keep them until we easily pierce them with a fork. Being small pieces, they will not take more than 10-15 minutes to be ready.
Tip: You can also cook them whole and with the skin but they will take longer to be soft.
While the potatoes are cooking, put the eggs on the fire in a saucepan covered with water. When they start to boil, we keep them for ten minutes, remove them, drain the hot water and cover with cold water. We wait a few minutes and peel. We chop the eggs and reserve.
Peel and chop the onion very fine. We can do it by hand or with the help of a grinder. We booked. This is one of the variants of this salad without carrots. Drain the olives and cut them into slices. We book too. Break the supreme sticks and drain the oil from the can of tuna.
When the potatoes are cooked, drain them and put them in a large bowl. We mash them with the help of a fork or with a potato masher if we have one. Add a pinch of salt, a little pepper and the mayonnaise, and mix well.
Add the onion, olives, eggs, supreme sticks and tuna. Mix very well and if necessary add a little more mayonnaise sauce or rectify the salt in the cooked potato salad with tuna.
Tip: The amount of mayonnaise is indicative. We put the sauce to give juiciness to the salad, not to bathe all the ingredients. Be restrained with it, which is also very caloric.
We can serve immediately or store the Russian salad with onion in the fridge until ready to eat. Bon Appetite!
