Venetian salad
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Despite being the most common dish in Spanish tapas, the “Ensalada rusa” is the Russian salad. It is ideal for picnics and takeaways.
Ingredients for six
4 firm potatoes 1 pss pea-corn-pepper 4 eggs (hard-boiled) 2 tsp tuna
Sauce
2 dl mayonnaise (not the light version) 3 tbsp white vinegar salts pepper
In separate pots, bring potatoes and eggs to a boil.
Cut the corners off the pea-corn-pepper bags and heat in a microwave täysillä for a couple of minutes, or bring to a rapid boil and thaw in cold water.
Open the tuna and squeeze the excess liquid into a bowl. Mix the remaining dressing ingredients in the same bowl and refrigerate.
When the potatoes are cooked but firm, peel them and chop into a salad bowl. Mix in the tuna and the peas, corn and peppers. Put the noodles in the jar and mix well.
Finish by mixing the dressing and the salad. Add the diced peeled eggs only last, so it doesn’t go to waste.
