The Russian salad is one of those apparently simple dishes but in reality each one makes it in a different way, there are simple ones, with many vegetables, with prawns, with roe ... but I am going to explain a very simple Russian salad recipe and which at the same time is the one I like the most by far.
Ingredients of the Russian salad:
2 Large potatoes (choose good quality potatoes) 1 small jar of bonito in olive oil (The better the bonito, the better the Russian salad will be) 6 eggs (4 for cooking and 2 for the mayonnaise) 1 package of pitted olives Oil Olive (mild) Vinegar Lea & Perrins Sauce Salt Pepper
Preparation of the Russian salad
Cook the potatoes, once cooked mash the potatoes with a fork, breaking them up a lot but without actually mashing them.
Cook four eggs, chop the whites and reserve the yolks.
Chop most of the olives, leaving a few to decorate.
Mix the potatoes, the cooked egg white, the chopped olives and the previously crumbled bonito. Then put salt and pepper by eye.
Prepare the mayonnaise, although there are people who prefer to make it with sunflower oil, I prefer to make it with olive oil.
Mix the mayonnaise and a splash of Lea & Perrins Sauce with the rest of the ingredients so that it is not too dry, that is to say with a lot of mayonnaise.
And finally, scratch the egg yolk on top of the salad and place the olives that we had reserved. For more and better reading kindly check our special beauty care blog.