Russian salad

The Russian salad is one of the most typical summer dishes, although we eat it all year round, we cannot resist this simple and delicious recipe.

The Russian salad or Oliver salad is also known as this, this name is due to its creator Lucien Olivier, creator of one of the most famous salads.

With some basic ingredients such as potato, egg, carrot and peas, this salad manages to become a delicious dish, although we can include more ingredients such as tuna, shrimp...You know, make your own version of the Russian salad.

Ingredients:

• 1kg of potatoes
• 2-3 carrots
• 2 eggs
• 50g canned peas
• Fresh parsley
• Salt
• 2 eggs
• 500ml mild olive oil
• salt

Preparation:

1. We put our tall LIMA saucepan on the heat with plenty of water. We add the previously washed potatoes and carrots to this to remove any trace of soil from the skin. We add salt to taste.
2. In another smaller LIMA saucepan , boil the two eggs for 10 minutes. Once ready, we take it out, put it under the tap to stop the cooking and set aside.
3. We cook the potatoes and carrots together, after 20 minutes of cooking we take out the carrots, check that they are ready and leave the potatoes for a few more minutes. Depending on their size, they will take more or less. We check with a needle or knife by pricking them before taking them out to see if they are ready.
4. Meanwhile, we prepare the mayonnaise, put the eggs, olive oil and salt in our blender glass. We beat carefully so as not to cut it, to do this, we keep our mixer still and without moving it from the bottom until the mayonnaise begins to thicken. Once it takes shape, we will move the mixer gently up and down, until we achieve a homogeneous mixture. We put it in the refrigerator.
5. We cut the carrots into not too large cubes.
6. Once the potatoes are ready, we peel them and cut them into regular cubes.
7. We chop the eggs.
8. In a large bowl, mix the potatoes, chopped carrots, peas, chopped eggs and finally the mayonnaise. We check the salt level and rectify if necessary.
9. Mix well and refrigerate for at least an hour before serving.
10. We decorate with some peas and fresh parsley.

Photographs and recipe by Raquel Carmona .