Salada Russa

SALADA RUSSA - (Russian Salad)

This easy to prepare recipe is super delicious, very filling and perfect for buffets, parties and picnics. You can serve it as a main or as a side dish to accompany any meat or fish dish, either with or without the tuna.

SERVES 2 (main) - 4 (side)

Prep: 30 mins / Cook: 30 mins (approx)

8 new potatoes
4 carrots
1/2 pack of trimmed beans
1 cup of frozen or tinned peas
2 eggs
1-2 shallots (onions)
1-2 cloves of garlic
1-2 tins of tuna (optional)
1 pepper

Seasoning:

Pinch of salt & pepper to taste
Drop of olive oil & white wine vinegar to taste
2 tablespoons of mayonnaise to taste

Wash and chop potatoes into halves, quarters or cubes (no need to peel). Chop beans and peel and dice carrots. Cook the potatoes and carrots in a pan of boiling water for 10-15 mins until tender (not too soft, pierce to check). In a separate pan boil the beans for around 10 mins. After 5 mins add the peas to the same pan.

Drain both pans and place cooked vegetables in a bowl to cool down. Finely chop onion and garlic. Drain the tuna and add these ingredients into the bowl. Slice the pepper. Either add raw slices to the bowl or BBQ pepper directly over a hob. Scrape off burnt outer skin, slice and add to the bowl.

Place eggs in a pan and fill with boiling water. Boil for 5 mins. Drain and pour cold water over the eggs. Smack and roll the eggs on the counter. The shells should crack and peel off easily. Cut boiled eggs into slices and add to the bowl. Drain and add olives.

Season to taste with salt, pepper, oil, vinegar and mayonnaise. Mix all ingredients well until evenly coated. Place bowl in fridge to cool for around 20 mins before serving.

Decorate with olives, egg slices & sliced peppers - or with dill or parsley.

Alternative ingredients:

Sweetcorn, Dill, Parsley