The key ingredient is “chill.” Why is that not a great summer picnic salad?
A quick summer salad that breaks out of the normal and satisfies your taste buds. The key ingredient is “chill.” Why is that not a great summer picnic salad? If you’ve ever been to Spain, chances are you’ve had ensalada rusa as part of a meal. Translated as “Russian Salad” this potato and tuna salad is a great dish for most any time of year. Though particularly great during the summer.
OK yes you probably have the ingredients for this in your kitchen right now. So get cracking and make this right now and in a few hours you’ll love yourself even more.
To start boil potatoes, carrots and peas. Chop them up pretty small. Most recipes say chop it up super small, I prefer to have it a bit chunky, you can always chop the veggies a bit more after they are cooked it they are too big. A key item here is not to overcook the veggies. You want them a bit firm. 10 minutes in boiling water is perfect.
At the same time boil up the eggs, in a different pot. You can have these cook up a bit more as you sort out and drain the vegetables.
Once the time is up drain the hot water and soak the veggies in a bath of cold water. This is to stop them from cooking more by cooling them off. Be careful not to stir or mix them otherwise you’ll end up with mashed potatoes pretty darn quick. Remember don’t touch or stir.
I place the veggies with cold water in the fridge to let them cool off even more as I deal with the hard boiled eggs.
So the veggies are “chilling” in the refrigerator. Take the eggs off the stovetop, drain hot water and put them in a bath of cold water. One by one, once they’ve cooled enough. Take them out of their shells. I usually shell them right in the cold bath of water. Just makes life easier as they are not so hot.
With all of them shelled, now separate the egg whites from the yolks. You want the egg whites. Yolks are not usually included in the salad. It’s fine if a few pieces fall in, but if you put the yolks in the salad it can turn mushy I find. Be careful when separating and dicing the egg white as the yolks of the eggs will be hot, as they are in the center of the egg and have not cooled off yet.
Open and drain two cans of tuna, so there is little moisture left.
Next up take the vegetables out of the refrigerator and drain the water. Then add the egg and tuna to the bowl. Careful do not mix yet, otherwise you’ll end up smashing the potatoes.
Now add the mayonnaise and yogurt. You can add only yogurt for a healthier version of the salad. I do 50/50, to keep the mayonnaise taste but cut down on the oils and fat.
Finally you are ready to mix everything gently. It’s more of gently folding and coating everything with the mayonnaise and yogurt rather than stirring. Gently flip everything around 2 to 3 times and stop.
Last step, put the salad in the refrigerator for at least 30 minutes so it can chill. After that, you’re good to serve it when you wish.
Below is the recipe and instructions. Let me know if you make this and how it went. Thanks, Delicious Eric.Print
A quick summer salad that breaks out of the normal and satisfies your taste buds. The key ingredient is “chill.” Why is that not a great summer picnic salad?
RUSSIAN POTATO SALAD
- 2 cans (150 grams total) tuna
- 3 egg whites diced
- 4 small potatoes
- 1/2 carrot
- 1/2 cup green peas
- 2 tablespoons plain greek yogurt
- 2 tablespoons mayonnaise
SPANISH ENSALADA RUSA INSTRUCTIONS
- Dice and boil carrot, potatoes and peas for 10 minutes
- Hard boil eggs for 10 minutes
- Place veggies in cold water bath in refrigerator until chilled
- Dice egg whites and drain 2 cans of tuna
- Drain water from vegetables, add in tuna, egg whites, yogurt and mayonnaise
- Very gently fold until everything is coated with the yogurt and mayonnaise
- Chill salad in refrigerator for 30 minutes then serve.
Be careful when dicing the eggs, egg yolks will be very hot.
Do not still the mixture to much, you need to be very gentle.
Keywords: Salad, Potato, Spanish, Vegetables, Tuna, Eggs