Russian Salad
"I love this salad, it is easy to cook and really tasty. Usually I begin to cook this recipe when the winter's gone and the weather is warm but I like it very much and I think that any day is good day to eat this salad.
Normally I take it for lunch but in the summer in Spain you can try it in small portions with a beer in a bar. When take you a drink they serve it to you in addition as a small "tapa".
Children love this dish and it's a very good way for kids to eat vegetables without knowing it."
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 500 g potatoes, peeled
- 100 g carrots
- 1 (160 g) can tuna
- 1 (150 g) can garden peas
- 30 olives
- 3 tablespoons mayonnaise
- salt
- ground black pepper
directions
- Take a very large pot of salted water, cover and bring to boil on a hight heat.
- Add the potatoes and boil them until they are cooked. Don't overcook the potatoes.
- Do the same with the carrots if they aren't precooked.
- When the potatoes are cold enough, cut into small cubes.If you had to cook the carrots, you have to wait they are cold and cut into small slices.
- Next, put the potatoes, carrots, garden peas, olives and tuna into a bowl, mix well and season to taste.
- Add the mayonnaise and mix well.
- Put the bowl in the fridge for one or two hours.
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