How to make homemade Russian Salad in less than 10 minutes (and not frozen)
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Total: 10 min Diners: 2
Homemade Russian salad is so delicious, so easy to make, and how lazy we are sometimes when we crave it and we are few at home! Well, from today that’s over, we will make a homemade Russian salad in a moment and without resorting to the famous frozen mixture of potato, carrot, peas and green beans, which eye, I have nothing against frozen Vegetable Recipes and often resort to them.
But the good thing about Russian salad, understood as a potato salad with things dressed with mayonnaise that has its origin in the Olivier salad, is that it is customizable and if, for example, you do not like peas or green beans, which I know you are many of you who put them aside in the frozen, with this trick you can make a Russian salad to your liking in less time than it takes to prepare a frozen one.
In today’s recipe, actually instead of a recipe I’m going to explain a way to make the salad and two different recipes, one more improvised and one of use, because the Russian salad is perfect to use leftovers from other foods such as boiled or grilled fish or seafood, roasted or cooked chicken.
How to make a homemade Russian salad in no time
Ingredients
For the tuna and egg salad<
Medium potatoes, 2 small carrots, 2 eggs, 3 (2 for cooking and 1 for the mayonnaise) Tuna belly, 1 can Lemon juice, 2 tablespoons Extra virgin olive oil Salt
For the chicken salad with celery tartar
For the chicken salad with celery tartar
. Medium potatoes, 2 small carrots, 2 leftover roasted chicken breast, 150 g olives, 10 or 12 avocado, 1/2 egg, 1 lemon juice, 2 tablespoons extra virgin olive oil celery, 1 stick Perrins sauce, a few drops sriracha sauce, a few drops (optional)
Step 1
Peel the potatoes and carrots, cut them into small cubes, salt them to taste, drizzle them with one or two tablespoons of extra virgin olive oil and put them in a microwave-safe bowl.
Lid the container with plastic wrap that is suitable for cooking in the microwave and cook at maximum power for three minutes, remove, stir with a fork, cover again and put another couple of minutes or more until everything is tender.
When the potato and carrot are tender, take them out, put them on a dish in which, if possible, they are as little crowded as possible -this way they will cool much faster- and put them in the fridge while we prepare the mayonnaise.
While the potato and carrot are cooking in the microwave, we can take the opportunity to cook a couple of eggs if we want to prepare a salad like the one shown in the header image.
Step 2
While what will be the base of our salad is cooling, we prepare the mayonnaise -if you do not want to use a commercial one-. To do this, put an egg in the blender, add a pinch of salt, a couple of tablespoons of lemon juice and extra virgin olive oil to cover the egg.
Insert the blender glass, put it on the bottom and, without moving it and at low speed, start to beat until the emulsion begins to form. At that moment, we increase the speed and start moving the mixer from bottom to top while we add oil little by little.
When making mayonnaise, the reality is that the amount of oil needed is not an exact value, because not all eggs weigh exactly the same, nor all have the same proportion of yolk and white, so it is best to keep adding until we see that the mayonnaise has the consistency we are looking for.
Step 3
We prepare the celery tartar that accompanies the salad on the blue plate, for this we peel the celery stalk to remove the fibrous strands on the outside, cut it very small, add a few drops of Perrins sauce, a tablespoon of mayonnaise and mix well.
Step 4
Remove the potatoes from the fridge and add the rest of the ingredients. In the case of the salad in the header, we added two hard-boiled eggs and tuna belly in oil.
In the case of the other salad, we add the leftover roasted chicken breast, olives and diced avocado.
Then we mix everything with mayonnaise to taste and in the case of the chicken salad, we serve it with the avocado tartar on top and a few dashes of sriracha sauce, which will give it a nice spicy touch. The celery tartar, inspired by the recipe of a hake salad prepared by Juanjo Lopez in La Tasquita de Enfrente, gives it a crunchy touch that I personally love in the salad.
And now, tell us how you prepare your homemade Russian salad? Take a picture of it, upload it to Instagram and tag @cocinillas_es.
