If there is a dish that we all know is the recipe for the traditional Russian salad. However, there are no two equal salads nor is it easy to agree on which ingredients or not the original Russian salad. Inspired by this dish in Recipesgatis I share a Russian salad with variants of some ingredients that I do not 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.
| 🚻 8 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make Russian salad with variants: |
| 4 medium potatoes 1 median onion 3 cans of tuna in oil 1 can of green olives without bone 12 sticks of surimi 6 tablespoons of mayonnaise 1 pinch of salt 1 pinch of black pepper 2 eggs |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make Russian salad with variants:
1. We start peeling the potatoes and parting them in small pieces. We put them in a casserole and cover them with water. We put them on the fire and when they break boil we keep them until we easily cross them by clicking them with a fork. Being small pieces will not take more than 10-15 minutes to be ready.
Trick: You can also cook them whole and with skin but it will take longer to be soft.
2. While the potatoes are cooked, we put the eggs on the fire in a saucepan covered with water. When they break to boil we keep them ten minutes, we remove, drain the hot water and cover with cold water. We wait a few minutes and peel. Chop the eggs and reserve.
3. We peel and chop the onion very fine. We can do it by hand or with the help of a chopper. We reserve. This is one of the variants of this salad without a carrot.
4. We drain the olives and split them into slices. We also reserve.
5. We split the Surimi sticks and drain the tuna can oil.
6. When the potatoes are cooked drain them and put it in a wide bowl. We crush them with the help of a fork or with a potato crusher if we have it. We add a salt pin, a little pepper and mayonnaise, and mix well.
7. Add the onion, olives, eggs, surimi sticks and tuna. We mix very well and if necessary we add a little more mayonnaise or rectify salt in the potato salad cooked with tuna.
Trick: The amount of mayonnaise is orientative. We put the sauce to give juice to the salad, not to bathe all the ingredients. Be commented with her that is also very caloric.
8. We can serve immediately or save the Russian salad with onion in the fridge until consuming. A good benefit! Do not forget that in my blog target = _blank relic = NOFOLW class = outboundlos sweet secrets of Cuca await you many more dessert recipes to complete your meals and serve after this rich Russian salad with variants.
