Russian Salad

Russian Salad
Total time 40 min


  • Marinated albacore (tuna)
  • Potato
  • Mayonnaise
  • Egg
  • Olive
  • Dill pickles


  1. Put potatoes (cleaned and with skin) in a saucepan with cold water and bring to a boil.
  2. After 25 minutes, add the eggs and cook for 10 more minutes.
  3. Drain water from saucepan and let potatoes and eggs cool.
  4. Peel the potatoes and eggs.
  5. Chop potatoes and eggs into cubes.
  6. Chop the pickles and cut the olives into slices.
  7. In a bowl, combine the potatoes, eggs, pickles, olives, and tuna. Add mayonnaise and mix all ingredients gently.
  8. Add salt as needed For the mayonnaise: · Break an egg into a mixing bowl, add a splash of vinegar, some salt and plenty of olive oil. · Put the blender arm right at the bottom of the mixture and blend continuously without raising it until the mixture emulsifies. · When the mixture starts to emulsify, carefully move the blender up and down . Place in a bowl and set aside in the fridge.